Bratwurst with Sweet-and-Sour Kraut and Dark Bread

• 4 bratwurst sausages, 1 package, found in packaged meats case
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 pound sauerkraut, rinsed and drained
• 1 cup sweet red pepper relish
• 1 loaf pumpernickel cocktail bread, 2-inch square loaves of bread, recommended: Pepperidge Farm brand or quarter several slices of any sliced, store bought dark or whole grain bread, as substitute

1. In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet.
2. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat.
3. Slice sausages on an angle, 6 cuts per wurst.
4. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet.
5. Brown 1 to 2 minutes on each side.
6. Place sauerkraut into a colander.
7. Rinse and squeeze dry.
8. Add to the browned bratwurst slices.
9. Stir in sweet red pepper relish and warm through another 1 to 2 minutes.
10. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread.
11. To serve, spoon sliced wurst and sauerkraut onto bread.

sausages, extravirgin olive oil, sauerkraut, sweet red pepper, bread

Taken from www.foodnetwork.com/recipes/rachael-ray/bratwurst-with-sweet-and-sour-kraut-and-dark-bread-recipe.html (may not work)