Sloppy Ottos Recipe
Sloppy Ottos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 8 servings.
Originally published as Sloppy Ottos in Taste of Home February/March 2016, p19

Nutritional Facts

1 sandwich: 494 calories, 24g fat (7g saturated fat), 46mg cholesterol, 1042mg sodium, 52g carbohydrate (6g sugars, 3g fiber), 20g protein.

  • 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
  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Sloppy Ottos in Taste of Home February/March 2016, p19

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MY REVIEW
luvdemgrits User ID: 8486223 274574
Reviewed Sep. 27, 2017

"Yum! My local market just started selling Pretzel Buns.. cant wait to try it again on one!

Thanks Otto :)"

MY REVIEW
bastet User ID: 4291523 273250
Reviewed Sep. 19, 2017

"Sounds great, but why provolone? I think I'd like muenster instead, but still nice recipe!"

MY REVIEW
cast_iron_king User ID: 1236761 253122
Reviewed Aug. 24, 2016

"This was a great sandwich! I used homemade sauerkraut and Kaiser rolls instead of the pretzel rolls. I wanted to give it a bit of a Reuben zing, so I baked them without the tops, toasted the tops separately and added a dollop of Thousand Island dressing when the cheese was melted. A definite hit I'll be making again!"

MY REVIEW
LindaDV User ID: 1289611 247919
Reviewed May. 6, 2016

"We really loved these and made them with fresh bratwurst (removed the casing) and served them on pumpernickel buns with Gouda cheese. Enough cheese holds the filling in the bun but I don't mind eating the bits with a fork. We used pretzel buns for the next batch of Sloppy Ottos."

MY REVIEW
LPHJKitchen User ID: 7521213 247279
Reviewed Apr. 19, 2016

"The flavors of dish were unique and delicious. However, I felt it needed a bit more sauce or something. When we think of sloppy sandwiches - we want a saucy mess :) I ended up adding just a bit of tomato sauce to go with the sausage. I really liked the sauerkraut though!"

MY REVIEW
SweetJeans User ID: 6392388 246506
Reviewed Apr. 3, 2016

"This is really good, the only thing I will would do the next time is add more sausage."

MY REVIEW
angela32 User ID: 3084463 245290
Reviewed Mar. 11, 2016

"We loved these. They are full of flavor. One tip though, push the inside of the bread in to make a cavity. This makes it easier so the filling doesn't fall out."

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