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Ingredients
| caraway seed: 1 cup |
| ground pork: 1 lb |
| Dijon mustard: 1 cup |
| non-alcoholic wine: 1 cup |
| rye bread: 8 slices |
| swiss cheese (diced): 1 cup |
German-style pork sandwiches
Credit: www.recipe.com
User rating:
-
Prep Time
15 min -
Cook Time
300 min -
Servings
4 serving(s)
Tags
1. Place sauerkraut in a 3-1/2- or 4-quart electric crockery cooker. Trim fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 tablespoons of the mustard blend over meat. Place meat on top of sauerkraut. Add beer. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours.)
2. Transfer meat to a cutting board. Cool slightly. Using two forks, shred meat apart; discard fat. Drain sauerkraut; set aside. Discard cooking liquid. Spread remaining mustard blend on one side of each bread slice. Top with sauerkraut and meat. Sprinkle with cheese. Place sandwiches on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted. Serves 8.
Dietary Exchanges: 2 starch, 3 lean meat, 1-1/2 fat.