Brat and Sauerkraut Night

Serve organic pork brats with warm naturally fermented sauerkraut, melted Muenster and four substantial portions of toasted sourdough ciabatta.

Serves: 4  ·  Total time: 30 min

From Iron & Acre

• 1 package Organic Pork Brats (4)
• About 2 cups Naturally Fermented Sauerkraut
• 1 FlaRa Rustic Ciabatta Sourdough loaf, cut into 4 substantial portions
• About 4 oz Grass-Fed Muenster

From your pantry

• Mustard
• 1 small onion, sliced (optional)
• 1 tbsp cooking oil if using onion

Method

1. If using onion, warm the oil in a skillet over medium heat and cook the sliced onion until soft and lightly golden.
2. Cook the brats according to the package directions until they reach 160°F.
3. Warm about 2 cups sauerkraut gently in a saucepan or alongside the brats.
4. Cut the ciabatta into four substantial portions, split them and toast the cut sides.
5. Add Muenster to the warm bread, then fill with one brat, warm sauerkraut and optional onion. Serve with mustard.

Storage and reheating

Refrigerate leftover brats and sauerkraut within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

Food-safety note: Cook pork brats to 160°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

Shop the ingredients

• Organic Pork Brats (4) — Alden Hills
• Naturally Fermented Sauerkraut - 24oz — Iron & Acre
• FlaRa Rustic Ciabatta Sourdough — Flara
• Grass Fed Muenster Cheese (16oz) — Nordic Creamery

Make This Meal