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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • In a large skillet, cook bratwurst, onion and pepper over medium heat 8-10 minutes or until bratwurst is no longer pink and vegetables are tender, 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.

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