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Ingredients
- 4 x bratwurst sausages 1 package, found in packaged meats case
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 lb sauerkraut rinsed, liquid removed
- 1 c. sweet red pepper relish
- 1 loaf pumpernickel cocktail bread 2" square loaves of bread, Pepperidge Farm brand recommended (or possibly quarter several slices of any sliced, store bought dark or possibly 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 pcs of bratwurst and set into the skillet. Simmer sausages 10 min, 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 in 1 Tbsp. extra-virgin extra virgin olive oil, 1 turn of the pan, and set slices into warm skillet. Brown 1 to 2 min on each side.
- Place sauerkraut into a colander. Rinse and squeeze dry. Add in to the browned bratwurst slices. Stir in sweet red pepper relish and hot through another 1 to 2 min. Transfer to a serving dish and place along side cocktail or possibly quartered sliced dark bread.
- To serve, spoon sliced wurst and sauerkraut onto bread.
- This recipe yields 8 servings, 3 brat-bites each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 26 | |
| Calories from Fat 16 | 62% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 96mg | 3% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.01g | 1% |
| Protein 0.52g | 1% |
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