Pitawurst Recipe
Pitawurst Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Pitawurst in Simple & Delicious August/September 2015

Nutritional 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.

  • 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
  1. 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.
  2. For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce. Yield: 4 servings.
Originally published as Pitawurst in Simple & Delicious August/September 2015

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Reviews forPitawurst

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MY REVIEW
chris_giles18 User ID: 2108383 238836
Reviewed Dec. 6, 2015

"easy and tasty."

MY REVIEW
brkornhaus User ID: 118422 232056
Reviewed Aug. 31, 2015

"We don't especially care for pita bread, so I used warm flatbread, spread with sauce, topped with brat mixture and folded in half, taco-style. I also used spicy brown mustard instead of stone-ground, as that's what I had on hand. My hard-to-please husband gave it two thumbs up, saying, "It's a keeper!""

MY REVIEW
Beema User ID: 446601 229471
Reviewed Jul. 13, 2015

"OOOOH, these were soooo good. I cut the recipe in half to make just two sandwiches, just for me (yum). The sauerkraut that I buy comes in a glass jar, so it is easy to refrigerate and keep for another time. I did not have, and don't particularly like pita, so I used a large hoagie roll, toasted, and that was perfect. I really like the addition of the sour cream and the mustard. You are in for a treat, and so easy to make. This wurst is the best (groan, couldn't resist!)"

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