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Easy German Bratwurst Skillet with Sauerkraut & Apples

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This one-pan skillet dinner features juicy bratwurst, caramelized apples, and tangy sauerkraut cooked together in about 30 minutes. It’s the perfect weeknight meal that turns sauerkraut skeptics into believers.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 lb / 450 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
  • 1 large apple, cored and thinly sliced (about 1 cup / 150 g)
  • 1 can (14 oz / 400 g) sauerkraut, drained but not rinsed (about 2 cups)
  • 1/2 cup chicken broth (120 ml)
  • 1 teaspoon caraway seeds (optional, but recommended)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the ingredients: Thinly slice the onion. Core the apple and slice into thin wedges about 1/4 inch thick. Drain the sauerkraut in a colander but do not rinse. Pat the bratwurst dry with a paper towel.
  2. Brown the bratwurst: Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the bratwurst and cook undisturbed for about 4 minutes until deep golden brown. Use tongs to turn and cook another 4 minutes on the other side. Transfer to a plate (they will not be fully cooked through).
  3. Cook the onion and apple: Reduce heat to medium. Add the sliced onion to the pan with the rendered fat. Cook, stirring occasionally, for about 3 minutes until softened. Add the sliced apple and cook for another 3-4 minutes until the apple softens slightly but still holds its shape.
  4. Add the sauerkraut and aromatics: Add the drained sauerkraut, caraway seeds (if using), and bay leaf. Stir together and cook for about 2 minutes to warm through.
  5. Add the broth and nestle the bratwurst back in: Pour the chicken broth into the pan and scrape up any browned bits from the bottom. Nestle the browned bratwurst back into the skillet, partially submerged in the sauerkraut mixture.
  6. Cover and simmer: Bring to a gentle simmer. Cover the skillet with a lid or foil. Reduce heat to medium-low and cook for 10-12 minutes until the bratwurst are cooked through (internal temperature of 160°F / 71°C).
  7. Rest and serve: Remove from heat and let rest, uncovered, for 2 minutes. Remove the bay leaf. Spoon the sauerkraut and apple mixture onto plates, top with bratwurst, and garnish with fresh parsley.

Notes

Prick bratwurst with a fork before cooking to prevent bursting. Do not rinse sauerkraut to retain flavor. For gluten-free, ensure bratwurst is gluten-free. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, apples, German, skillet, one-pan, weeknight dinner, comfort food

Find it online: https://junomeals.com/easy-german-bratwurst-skillet-with-sauerkraut-and-apples/