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Best German Bratwurst Skillet with Apples and Sauerkraut

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A one-skillet wonder that brings together juicy bratwurst, caramelized apples, and tangy sauerkraut in about 30 minutes. This comforting dish is perfect for weeknight dinners or entertaining, with layers of flavor that will make your kitchen smell like heaven.

Ingredients

Scale
  • 4–6 bratwurst links (about 1.5 lbs), uncooked
  • 2 medium firm tart-sweet apples (such as Honeycrisp, Granny Smith, or Braeburn), cored and sliced into ¼-inch wedges
  • 1 (14-16 oz) bag or jar sauerkraut, drained but not rinsed
  • 1 large yellow or sweet onion, thinly sliced
  • ½ cup apple cider or apple juice
  • 1 tablespoon butter or oil
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)
  • Mustard for serving (whole grain or spicy brown)

Instructions

  1. Prep the ingredients: Slice the onion into thin half-moons. Core and slice the apples into ¼-inch wedges (leave the skin on for color). If the bratwurst are linked, separate them by cutting the twist with scissors. Pat the sausages dry with a paper towel.
  2. Brown the bratwurst: Heat your skillet over medium-high heat. Add the butter or oil. Once it’s shimmering, add the bratwurst in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until deeply golden brown and crusty. Transfer the browned sausages to a plate.
  3. Caramelize the onions and apples: Reduce the heat to medium. Add the sliced onions to the pan with the rendered fat. Cook for 3-4 minutes, stirring occasionally, until they start to soften and turn golden. Add the apple slices and cook for another 3-4 minutes, stirring gently, until they start to soften and get a little color on the edges.
  4. Add the sauerkraut and caraway: Stir in the drained sauerkraut and caraway seeds (if using). Cook for 2 minutes, letting the kraut warm through and absorb some of the pan flavors. If the pan looks dry, add a splash of the apple cider.
  5. Deglaze and simmer: Pour in the apple cider and use your wooden spoon to scrape up any browned bits from the bottom of the pan. Nestle the browned bratwurst back into the pan, partially burying them in the kraut mixture. Bring the liquid to a gentle simmer.
  6. Cover and finish: Reduce the heat to low, cover the skillet, and let everything simmer for 10-12 minutes. The bratwurst should reach an internal temperature of 160°F, the apples should be tender but still hold their shape, and the kraut will soak up all that apple-onion goodness.
  7. Rest and serve: Remove the lid and let the skillet rest for 2-3 minutes. Taste the kraut and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley or chives if desired. Serve the bratwurst on a platter with the apple-kraut mixture spooned over the top, with plenty of mustard on the side.

Notes

Don’t pierce the bratwurst while cooking to keep them juicy. Toast caraway seeds in the dry pan for 30 seconds before adding oil for extra flavor. This dish holds well on low heat for up to an hour; add a splash of apple cider if it looks dry before serving.

Nutrition

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

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