Pan-Fried Blutwurst with Peppers & Bread
German blood sausage seared until crispy, served with warm roasted peppers and crusty bread. A one-pan dinner that's ready in 15 minutes and tastes like a Berlin street-food stand.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 10 oz blutwurst blood sausage
- 1 cup roasted red peppers
- ¾ cup sauerkraut
- 4 slices sliced bread
- 1 tbsp olive oil
- ½ tsp caraway seeds
Instructions
- 1
Slice blutwurst into 1/2-inch rounds. Heat olive oil in a large skillet over medium-high heat.
- 2
Sear blutwurst rounds 2 minutes per side until edges crisp and darken. Transfer to a plate.
- 3
Add sauerkraut and roasted peppers to the skillet with caraway seeds. Warm, stirring occasionally, for 3 minutes.
- 4
Return blutwurst to the pan and toss everything together until heated through, about 1 minute.
- 5
Lightly toast bread in a separate skillet or directly over a gas flame, 30 seconds per side.
- 6
Divide blutwurst and peppers onto plates. Serve with warm bread alongside for scooping.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- spatula
- tongs
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