Stuffed Turkey Bratwurst Sandwiches
Turkey bratwursts stuffed with sauerkraut and Gouda, baked and served on toasted bread with Thousand Island and mustard.
Servings: 4 Servings
Ingredients
- 4 turkey Rachael bratwursts fully cooked (Note 1)
- 8 ounces sauerkraut drained
- 7 ounces smoked Gouda shredded (Note 2)
- ½ cup Thousand Island dressing
- ¼ cup stone ground mustard (Note 3)
- Bread Options: marble rye, pumpernickel rye, or gluten free sourdough
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment.
- Slice bratwursts in half crosswise, then lengthwise, keeping casing intact to form a pocket.
- Drain sauerkraut and spoon it into each brat. Sprinkle with shredded Gouda.
- Bake for 10 to 12 minutes, or until the cheese is melted.
- Toast bread. Spread one slice with stone ground mustard and the other with Thousand Island.
- Add one or two stuffed brat halves, extra sauerkraut if desired, and top with the second slice of bread.
Notes
Note 1: We use the fully cooked, Rachael brats from Ferndale Market.
Note 2: Not a Gouda fan? Try Swiss cheese instead.
Note 3: Stone ground mustard adds a great texture, but Dijon will also work.
Storage: Stuffed brats will keep in an airtight container for up to 3 days in the refrigerator. Reheat in a 350 degree F oven for 10-15 minutes for the best result. Otherwise, a 30-60 seconds in the microwave will also work.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 515kcalCarbohydrates: 32gProtein: 30gFat: 30gSugar: 9g
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