Bratwurst, sauerkraut, and salad

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This is a bun-less version of Bratwurst and sauerkraut. It's really good and lower in carbs than the sandwich.

Defrost and slice a grilled bratwurst. That's a Johnsonville pork "stadium" bratwurst, grilled, then vacuum sealed and frozen.

Heat a sauté pan with a little olive oil and heat the sausage for a minute. Add the sauerkraut and heat. Plate. Serve with some Dijon mustard.

Pictured with a side salad with green leaf lettuce, cucumber, tomato, and Drew's Thousand Island dressing.

I served it with a Switchback ale, which added some carbs back in, but is very tasty!

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This page contains a single entry by Rick Kasguma published on February 16, 2019 12:39 PM.

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