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The Best German Bratwurst Skillet with Sauerkraut & Apples

German bratwurst skillet with sauerkraut and apples - featured image
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A one-skillet German bratwurst dish with sauerkraut and apples that balances savory and sweet flavors. Perfect for entertaining, this recipe comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 6–8 fresh bratwurst sausages (about 1.5 pounds)
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, thinly sliced
  • 2 medium apples (Granny Smith recommended), cored and sliced into half-moons
  • 1 ½ cups sauerkraut, drained but not rinsed
  • 1 cup chicken broth or apple cider
  • 2 tablespoons brown sugar
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt
  • Fresh parsley, chopped (for garnish, optional)
  • Whole grain mustard (for serving, optional)
  • Additional sliced apples (for garnish, optional)

Instructions

  1. Prep your ingredients first: slice the onion into thin half-moons, core the apples and cut them into ¼-inch thick slices, drain the sauerkraut in a colander but don’t rinse it, and measure out the broth and brown sugar.
  2. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the olive oil. Once shimmering, carefully place the bratwurst in the pan. Cook for 4-5 minutes per side until deep golden brown all over. Use tongs to turn them gently. Remove to a plate and set aside.
  3. Reduce heat to medium. Add the sliced onions to the pan, scraping up the browned bits. Cook for 5-6 minutes until the onions are soft and starting to caramelize. If they start sticking, add a splash of broth.
  4. Add the apple slices and drained sauerkraut. Stir together and cook for 2-3 minutes until the apples start to soften and the sauerkraut releases its aroma.
  5. Pour in the chicken broth (or apple cider) and sprinkle the brown sugar, caraway seeds, pepper, and salt over the mixture. Stir gently to combine. Bring to a gentle simmer.
  6. Nestle the browned bratwurst back into the skillet, pushing them down so they’re partially submerged. Cover the pan with a lid or foil and reduce heat to low. Simmer for 15-20 minutes.
  7. After 15 minutes, check the bratwurst with an instant-read thermometer; they should register 160°F internally. If not, cover and cook for another 5 minutes. The sauerkraut should be tender and the apples soft but not mushy.
  8. Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve straight from the skillet.

Notes

Don’t pierce the bratwurst to keep them juicy. Brown in batches if needed to avoid steaming. The dish can be made ahead up to the simmering stage and refrigerated; reheat gently before serving. For a gluten-free version, check bratwurst labels for bread crumbs.

Nutrition

Keywords: bratwurst, sauerkraut, apples, German skillet, one-skillet, Oktoberfest, comfort food

Find it online: https://tablemira.com/the-best-german-bratwurst-skillet-with-sauerkraut-and-apples/