| Ingredient | ULF # | Portion |
|---|---|---|
| Rotella's Rye Bread | 716178 | 1 each |
| Hormel Austin Blues Pulled Pork | 553560 | 2 oz. |
| Cloverdale Black Forest Ham | 548987 | 2 oz. |
| Hormel Pastrami | 558630 | 2 oz. |
| French's Dijon Mustard | 274025 | 1/2 oz. |
| Baron Spices Curry Powder | 290838 | 1/2 tsp. |
| Rem Gold Folds of Honor Ketchup | 448465 | 1 oz. |
| N/D Bix Produce Muenster Cheese | 212777 | 1 oz. |
| Silver Floss Shredded Sauerkraut | 283185 | 3 oz. |
| McCain 3/8" Skin-On French Fry | 701757 | 6 oz. |
Combine curry powder with ketchup to make currywurst sauce. Toast bread. Heat pulled pork, ham, pastrami and sauerkraut. Stack meat, place cheese on meat and allow to melt. Then top with sauerkraut. Spread mustard on heel of toasted bun, and currywurst sauce on crown. Place contents in bun and serve with fries.
