We aren’t quite ready for all the Christmas foods, but we want something hearty for a cold December day. We found the perfect quick recipe. This one is done in a skillet, and if you pick up the fermented sauerkraut, you know you’re getting a delicious meal, and you’re feeding your good gut bacteria too. That lesson on healthy guts is for another time. Until then, crack open a beer and enjoy this German delicacy.
Bratwurst with Peppers, Onions and Sauerkraut Recipe
Adapted from Wheat Belly
1 teaspoon caraway seeds, ground
1/2 teaspoon celery seeds, ground
2 tablespoon extra virgin olive oil
1 pound bratwurst (four links)
1 yellow onion, chopped
2 bell peppers (red and yellow are pretty), chopped
1/4 teaspoon sea salt
Black pepper, to taste
2 cups fermented (if you can find it) sauerkraut, drained
Sourdough bread, buttered/toasted in an iron skillet
In large skillet, heat oil. Cook sausage until barely pink.
Add onion, peppers and seasonings. Cover and cook until onion, peppers and sausage are done.
Add sauerkraut and toss before serving.
Serve on sourdough bread.
Serves two hungry humans or four regular ones.