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Sloppy Ottos

My version of sloppy joes comes from an old family recipe. Make these sandwiches even more German by stacking everything on a pretzel bun. —Jason Koren, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 2 medium green and/or sweet yellow peppers, chopped
  • 1 medium onion, chopped
  • 8 pretzel or regular hamburger buns, split
  • 8 slices provolone cheese

Directions

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes longer or until vegetables are tender.
  • Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted.
Nutrition Facts
1 sandwich: 494 calories, 24g fat (7g saturated fat), 46mg cholesterol, 1042mg sodium, 52g carbohydrate (6g sugars, 3g fiber), 20g protein.
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Reviews

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Average Rating:
  • Janika
    Oct 14, 2020

    This was an awesome addition to our rotation!!

  • DianeKobal
    Sep 20, 2020

    Very tasty! I used mild sausage and pepper jack cheese. I also added some caraway seeds. We ate it without buns to reduce carbs. I will be making this frequently.

  • Connie
    Sep 15, 2020

    We loved this sandwich. I used gotta instead of sausage and it was out of this world. (Goetta is a Cincinnati favorite that is made with sausage and steel cut oats.)

  • Linda
    Sep 15, 2020

    Yummy recipe, easy to prepare. Hubby went back for seconds. I added diced potatoes to leftover filling and made a GREAT small pot soup...thank you.

  • brid-get
    Sep 15, 2020

    ....adding Thousand Island dressing made this a new family favorite!

  • Rusty
    Sep 14, 2020

    If you're going to drain and wash the sauerkraut you might as well just use pland cabbage

  • joy9s
    Aug 28, 2020

    Tried this recipe. Thought it was rather dry. Added some tomato sauce. Next time I will make cut my peppers in larger pieces.

  • salty1
    Aug 26, 2020

    I have had this sandwich with a regular bun and a pretzel bun, The pretzel bun wins hands down. It was a nice change of pace from lunchmeat. For extra tang use mustard.

  • joy cooking
    Aug 19, 2020

    YUM! I followed the recipe except I did NOT rinse the sauerkraut. I use sauerkraut in a jar from Germany, which I think has better flavor than canned or bagged, and we prefer to keep the tang that would get reduced with rinsing. Great recipe.

  • bastet
    Aug 19, 2020

    Provolone?!? How about Muenster? Keeping with the German theme!