Bratwurst With Sweet-And-Sour Kraut And Dark Bread Recipe - Cooking Index
Bratwurst With Sweet-And-Sour Kraut And Dark Bread Recipe - Cooking Index
| 4 | Bratwurst sausages - 1 package, found in | |
| Packaged meats case | ||
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 lb | 454g / 16oz | Sauerkraut - rinsed, drained |
| 1 cup | 237ml | Sweet red pepper relish |
| 1 | Loaf pumpernickel cocktail bread - 2" square | |
| Loaves of bread, Pepperidge Farm | ||
| Brand recommended | ||
| = (or quarter several slices of any | ||
| Sliced, store bought dark or whole grain | ||
| Bread, as substitute) |
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 the 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.
This recipe yields 8 servings, 3 brat-bites each.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C56) - from the TV FOOD NETWORK
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