prep time: 8 minutes (not including time to make the buns or dressing) cook time: 10 minutes
•
yield: 6 servings
prep time: 8 minutes (not including time to make the buns or dressing) cook time: 10 minutes
•
yield: 6 servings
A sloppy otto is a German take on a sloppy joe, which suits my German heritage just fine. This is my ketogenic spin on the sloppy joe’s lesser-known cousin! Just make sure not to use Bavarian-style sauerkraut because it is typically sweetened.
1 pound ground pork
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
¼ cup diced onions
6 Keto Buns ( see here ) (or lettuce wraps for egg-free)
Paleo fat, such as bacon fat, for the buns
1 cup sauerkraut (not Bavarian-style), warmed
¾ cup Dairy-Free Thousand Island Dressing ( see here )
Pickles, for serving
1. Crumble the pork into a cast-iron skillet over medium heat. Season the meat with the salt and pepper and add the onions. Sauté until the pork is cooked through, about 6 minutes, stirring from time to time to break up the clumps of meat.
2. Meanwhile, slice the keto buns in half. In a large skillet, pan-fry them cut side down in Paleo fat until golden brown. (Note : Fry only the buns you plan to consume right away.)
3. To serve, place about one-sixth of the pork on a bun, then top with a large spoonful of sauerkraut and 2 tablespoons of the Thousand Island dressing. Repeat with the remaining ingredients. Serve with pickles.
4. Store extra buns and filling separately in airtight containers in the fridge for up to 3 days. To reheat, place the pork and sauerkraut in a skillet and warm over medium heat. Pan-fry the split keto buns to go with the meat and sauerkraut, following the instructions in Step 2.
