Pitawurst

Name: Pitawurst
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, German
Ingredients: 1 package (19 ounces) uncooked bratwurst links, casings removed; 1 medium onion, chopped; 1 small green pepper, chopped; 1 can (14 ounces) sauerkraut, rinsed and well drained; 1/2 cup sour cream; 2 tablespoons stone-ground mustard; 8 pita pocket halves, warmed

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Every August, our town hosts a Bratwurst Festival. To celebrate the sausage season, we stuff brats and sauerkraut inside pita bread. —Brooke Young, Bucyrus, OH

Ingredients

1 package (19 ounces) uncooked bratwurst links, casings removed
1 medium onion, chopped
1 small green pepper, chopped
1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup sour cream
2 tablespoons stone-ground mustard
8 pita pocket halves, warmed

Directions

In a large cast-iron or other heavy skillet, cook bratwurst, onion and pepper over medium heat until bratwurst is no longer pink and vegetables are tender, 8-10 minutes, breaking up bratwurst into crumbles; drain. Stir in sauerkraut; heat through.
For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce.

Nutrition Facts

2 filled pita halves with about 1 tablespoon sauce: 706 calories, 46g fat (17g saturated fat), 120mg cholesterol, 2260mg sodium, 45g carbohydrate (6g sugars, 5g fiber), 26g protein.

Every August, our town hosts a Bratwurst Festival. To celebrate the sausage season, we stuff brats and sauerkraut inside pita bread. —Brooke Young, Bucyrus, OH

Recipe Creator