Bratwurst with Sweet-and-Sour Kraut and Dark Bread (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
1. 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.
2. 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.
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