Brats in Pita Pockets
Submitted by Sarah Cannon, Eastern Illini Electric Cooperative
Servings 3
Ingredients
- 1 tablespoon cooking oil
- 1 stalk celery chopped
- 1/4 cup onion chopped
- 2-4 mushrooms chopped
- 1 small carrot julienned or coarsely shredded
- 3 precooked brats cut in half lengthwise and sliced
- 1 clove garlic minced
- 3 pita pockets
- Sour cream and/or salsa for serving
Instructions
- Heat oil in a skillet over medium heat.
- Saute celery for 2 minutes.
- Stir in onion, mushrooms and carrots.
- Saute for an additional 2 minutes.
- Add brats and garlic, cook until heated through.
- Serve brat mixture in pita pockets with sour cream and/or salsa.
Notes
Adding or substituting shredded cabbage or chopped summer squash during cooking is another variation.
