Ingredients
1 package (19 ounces) uncooked bratwurst links, casings removed1 medium onion, chopped1 small green pepper, chopped1 can (14 ounces) sauerkraut, rinsed and well drained1/2 cup sour cream2 tablespoons stone-ground mustard8 pita pocket halves, warmed
Preparation
In a large cast-iron or other heavy skillet, cook bratwurst, onion and pepper over medium heat until bratwurst is no longer pink and vegetables are tender, 8-10 minutes, 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.
