Be sure to use white veal bratwurst for the most authentic Swiss/German taste.  The rest is your choice.  These are easy and tasty, but, in reality, any cooked sausage will make something quite edible.

Ingredients:

• white veal bratwurst
• bread – rye, sourdough, baggette
• mustard – Dijon, whole grain, spicy brown

Directions:

1. Brown the bratwurst in a frying pan.
2. Toast both sides of the bread.
3. Cut the bread into squares or circles the size of the diameter of the bratwurst.
4. Spread the bread with a thin layer of mustard.
5. Slice the bratwurst about 1/4 inch thick.  (Make the ends dissapear.)
6. Place the bread rounds on a baking sheet.
7. Place a slice of bratwurst on each bread round.
8. Brown under broiler.
9. Serve warm or cold.

Serves:  Gage the number by how many sausages you have = how many slices.

Source:   Helen Dell-Imagine