| Ingredient | ULF # | Portion |
|---|---|---|
| Baker Boy Rye Square Bread | 724646 | 1 each |
| Seaboard Pulled Pork | 506854 | 2 oz. |
| Cloverdale Black Forest Ham | 548987 | 2 oz. |
| Hormel Pastrami | 558630 | 2 oz. |
| Roland Whole Grain Dijon Mustard | 274274 | 1/2 oz. |
| Highland Market Curry Powder | 298940 | 1/2 tsp. |
| French’s Ketchup | 448002 | 1 oz. |
| Old Country Muenster Cheese | 212058 | 1 oz. |
| Silver Floss Shredded Sauerkraut | 283185 | 3 oz. |
| McCain Skin On French Fry | 701756 | 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.
