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Best Quick Oktoberfest Bratwurst and Sauerkraut Skillet Recipe

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A quick and easy one-pan skillet recipe with bratwurst and sauerkraut that comes together in under 30 minutes. Perfect for busy weeknights, this dish delivers big flavor with minimal effort.

Ingredients

Scale
  • 4–5 bratwurst sausages (about 1 pound)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (14-16 ounces) sauerkraut, drained but not rinsed
  • 1/2 cup apple cider or dry white wine
  • 1 tablespoon brown sugar (optional)
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prep your ingredients first. Slice the onion thinly, mince the garlic, drain the sauerkraut, and chop the parsley if using. Measure out your cider and brown sugar.
  2. Heat the oil in your skillet over medium-high heat until shimmering. Add the bratwurst sausages and cook for about 4-5 minutes, turning occasionally, until nicely browned on all sides.
  3. Remove the brats to a plate. They won’t be cooked through yet.
  4. Reduce the heat to medium and add the sliced onion to the same pan. Cook for 3-4 minutes, stirring occasionally, until the onion starts to soften and turn golden. Scrape up any browned bits from the bottom of the pan.
  5. Add the minced garlic and cook for about 30 seconds until fragrant.
  6. Add the drained sauerkraut, apple cider, brown sugar, caraway seeds, black pepper, and bay leaf. Stir everything together until well combined. Let it come to a simmer.
  7. Return the bratwurst to the pan, nestling them down into the sauerkraut mixture. Reduce the heat to low, cover the pan, and let everything simmer for 10-12 minutes.
  8. Remove the lid and let it cook for another 2-3 minutes to thicken the liquid slightly.
  9. Taste and adjust seasoning as needed.
  10. Remove the bay leaf. Garnish with fresh parsley if desired, and serve immediately.

Notes

Don’t skip browning the brats for best flavor. Use refrigerated sauerkraut for better texture. If using pre-cooked brats, reduce simmering time to 5-7 minutes. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, skillet, Oktoberfest, quick dinner, one-pan meal, weeknight dinner

Find it online: https://sparklechew.com/best-quick-oktoberfest-bratwurst-and-sauerkraut-skillet-recipe/