1 medium red pepper, coarsely chopped
1 medium red onion, coarsely chopped
3 cloves garlic, finely chopped
2 tablespoons white wine vinegar, or apple cider vinegar
1 teaspoon caraway seeds
1 tablespoon brown sugar
250g smoked bacon lardons
2 Yorkshire Bratwurst, sliced
1 jar sauerkraut, drained
Pre-heat the oven to 180c.
Mix together the bell pepper, onion, garlic, white wine vinegar, caraway seeds, brown sugar, bacon, and the sliced sausage.
Add these to a casserole dish.
Cover with the sauerkraut.
Cover the dish with foil or a lid and bake until heated through and bubbling, 35 to 40 minutes.
The Yorkshire Bratwurst is a premium sausage made from pork reared on North Yorkshire farms. Made with a traditional coarse-cut texture and seasoned with white pepper, it offers a well-balanced, hearty taste. Perfect for grilling, pan-frying, or baking, it’s ideal in a crusty roll with mustard, served with mash and gravy, or sliced into salads.
A British twist on a German classic, made with quality ingredients.
Our Brats come in a pack of 4 and weigh around 100g each.
£8.95
This is a great dish to make in a pressure cooker and only takes around 15 minutes.
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