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German Bratwurst and Sauerkraut Skillet: Easy One-Pan Meal

German bratwurst and sauerkraut skillet - featured image
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This German bratwurst and sauerkraut skillet is a quick, one-pan meal that comes together in under 30 minutes. With deeply browned brats, sweet caramelized onions, tangy sauerkraut, and a hint of apple, it’s comfort food without the fuss.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 pound total)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
  • 3 cups sauerkraut, drained but not rinsed
  • 1/2 cup apple cider or chicken broth
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon whole-grain mustard
  • Fresh parsley, chopped (for serving, optional)
  • Rye bread or crusty rolls (for serving, optional)
  • Extra whole-grain mustard (for serving, optional)

Instructions

  1. Prep the ingredients first. Slice the onion into thin half-moons. Peel and dice the apple into small cubes (about 1/2-inch). Drain the sauerkraut in a colander but don’t rinse it.
  2. Heat the oil in your skillet over medium-high heat. You want the pan hot enough that a drop of water sizzles and evaporates immediately. Add the oil and swirl to coat the bottom.
  3. Sear the bratwurst. Place the sausages in the hot pan in a single layer. Cook for 4-5 minutes per side, until deeply browned and crisp on the outside. Don’t move them around — let them sit and develop that crust. Use tongs to turn them carefully to avoid piercing the casings.
  4. Remove the brats and set them aside on a plate. They won’t be fully cooked through yet.
  5. Cook the onions. Reduce the heat to medium. Add the sliced onions to the pan and cook for 3-4 minutes, stirring occasionally, until they start to soften and turn golden. Scrape up any browned bits from the bottom of the pan.
  6. Add the apple and caraway seeds. Stir in the diced apple and caraway seeds. Cook for 2 minutes, letting the apple soften slightly and the caraway become fragrant.
  7. Deglaze the pan. Pour in the apple cider (or chicken broth) and use your wooden spoon to scrape up any remaining browned bits from the bottom of the pan. Let it bubble for about 30 seconds.
  8. Add the sauerkraut. Stir in the drained sauerkraut, salt, and pepper. Nestle the seared bratwurst back into the pan, pushing them down into the sauerkraut mixture so they’re partially submerged.
  9. Simmer. Reduce the heat to low, cover the pan, and let everything simmer for 10-12 minutes. The brats will finish cooking through, and the sauerkraut will absorb all the flavors.
  10. Stir in the mustard. Remove the lid. Stir the whole-grain mustard into the sauerkraut mixture. Taste and adjust seasoning if needed.
  11. Serve. Transfer the bratwurst and sauerkraut to plates or a platter. Spoon the juices over the top. Garnish with fresh parsley if desired, and serve with rye bread or crusty rolls.

Notes

Don’t pierce the brats before cooking to keep them juicy. Get the pan hot enough for a good sear. Let the dish rest for 5 minutes before serving to meld flavors. For a lower-carb version, skip the apple and add a splash of apple cider vinegar.

Nutrition

Keywords: bratwurst, sauerkraut, one-pan meal, German recipe, quick dinner, weeknight dinner, comfort food

Find it online: https://tablemira.com/german-bratwurst-and-sauerkraut-skillet-easy-one-pan-meal/