Toasts with Sausage
Toasts with Sausage - Hot sausage sandwiches from the oven - perfect as party food for kids
Healthy, because
Even smarter
Nutritional values
Sauerkraut and paprika provide a lot of vitamin C and thus strengthen the immune system. The quark brings lean protein into the sausage-vegetable mass.
The bratwurst mixture is spicy enough in itself - but if you like, you can also mix 1 bunch of freshly chopped herbs into the mustard.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 1 red Bell pepper (about 200 grams)
- 2 scallions
- 7 ozs Sauerkraut
- 2 raw Sausage (each about 250 grams)
- 7 ozs Quark
- 6 large Tomatoes (about 600 grams)
- 10 square slices Whole Wheat Bread
- 10 tsps medium-hot Mustard
Kitchen utensils
Preparation steps
Halve the bell pepper, remove seeds, rinse and finely chop.
Rinse scallions, pat dry and cut into thin rings.
Drain the sauerkraut and chop finely.
Press the meat from the sausage casings into a bowl. Add quark and stir until smooth, then stir in the bell pepper, scallions and sauerkraut.
Rinse tomatoes, cut out the stems and slice the tomatoes.
Spread each slice of bread with 1 teaspoon mustard, then cut in half diagonally and top with tomato slices.
Line a baking sheet with parchment paper. Place bread slices on sheet and top with the meat mixture, dividing evenly. Bake on top rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until topping is golden, about 20 minutes. Serve warm.
