This is a Schweinebauch (shwy-nuh-boughk) from Edelweiss Deli in Portland. It's essentially a big sausage stuffed in a pork belly that's been split to make a pocket.
We always ask them to cut one slice three quarters of an inch thick, which we take home and fry up!
Once the one side was nice and brown, I threw the sauerkraut on top and put a lid on it to heat up the kraut while the other side was browning.
Salty, crunchy, greasy.
It sure was good with the beer!