Hungarian Pork and Sauerkraut
Sandwich (Peshene)


  • 4 slices pork butt, as meaty as possible, sliced thin, pounded if necessary
  • 1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • Salt
  • Pepper
  • Hungarian sweet paprika
  • 1/4 cup (1/2 stick) salted butter
  • 8 slices of the best rye bread


  1. Prepare the pork butt and add some seasoning to it. Gently brown the pork in the butter until done. Don't over cook.
  2. Set pork aside and add sauerkraut, onions, garlic and seasonings to the pan. Be generous with the paprika. Fry the kraut until browned.
  3. Make up 4 sandwiches being generous with the sauerkraut mixture.

I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.

Posted by jerseyjan at Recipe Goldmine 8/6/20013:46 pm.