Bread roll with smoked pork loin and sauerkraut

Bread roll with smoked pork loin and sauerkraut

Bread roll with pork loin and sauerkraut is a hearty snack that satisfies well and can replace a small main meal. Drain the sauerkraut and collect the sauerkraut juice. Cut an onion into cubes. In a medium stainless steel pot let out the margarine and sauté the onions in it. Add the sauerkraut and braise vigorously at high temperature with a wooden spoon while stirring. When the sauerkraut takes on a slight colour, add the juice and season the sauerkraut with pepper, salt and ground cumin. Round off the sauerkraut with a generous pinch of sugar. Set the temperature to medium. Cut the neck of Kassler into slightly thicker slices, as shown in the picture above, and place on the sauerkraut. Turn the Kassler Nacken over after approx. 3-5 minutes and heat from the other side. Halve the rolls with a sharp bread knife, cover with sauerkraut and place a slice of Kassler Nacken on each slice. Serve with the rest of the sauerkraut. If you like, you can serve mustard with a roll of Kassler and sauerkraut.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
552 kcal
36 g
26 g
32 g

(C)opyright by Marions Kochbuch