Bratwurst with Sweet-and-Sour Kraut and Dark Bread
- Level: Easy
- Yield: 8 servings, 3 brat-bites each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 415
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 43
- Cholesterol
- 107
- Sodium
- 1001
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
4 bratwurst sausages, 1 package, found in packaged meats case
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound sauerkraut, rinsed and drained
1 cup sweet red pepper relish
1 loaf pumpernickel cocktail bread, 2-inch square loaves of bread, recommended: Pepperidge Farm brand or quarter several slices of any sliced, store bought dark or whole grain bread, as substitute
Directions
- In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
- Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.