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German Bratwurst Skillet with Apples and Sauerkraut

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A quick and easy one-pan German-inspired skillet featuring juicy bratwurst, caramelized apples, and tangy sauerkraut. Perfect for a cozy fall dinner that comes together in under 40 minutes.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 pound / 450g)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced (about 1 cup / 150g)
  • 2 medium apples (Granny Smith or Honeycrisp), cored and sliced into ¼-inch wedges (about 2 cups / 300g)
  • 1 ½ cups sauerkraut, drained but not rinsed (about 400g)
  • 1 tablespoon brown sugar
  • ½ teaspoon caraway seeds (optional)
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt
  • ½ cup chicken broth (or beef broth or apple cider, about 120ml)
  • Fresh parsley, chopped, for garnish (optional)
  • Whole-grain mustard, for serving (optional)
  • Crusty bread or mashed potatoes, for serving (optional)

Instructions

  1. Prep your ingredients (5 minutes): Slice the onion into thin half-rings. Core the apples and cut them into ¼-inch wedges—leave the skin on. Drain the sauerkraut in a fine-mesh strainer and give it a gentle squeeze to remove excess liquid.
  2. Brown the bratwurst (8-10 minutes): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bratwurst in a single layer and cook for 4-5 minutes per side until deep golden brown. Transfer to a plate.
  3. Sauté the onion and apples (6-8 minutes): Reduce heat to medium. Add the sliced onion to the same skillet and cook for 3 minutes until softened. Add the apple wedges and cook another 3-4 minutes, stirring occasionally, until apples are lightly caramelized.
  4. Add the sauerkraut and seasonings (2 minutes): Stir in the drained sauerkraut, brown sugar, caraway seeds (if using), black pepper, and salt. Cook for 2 minutes, stirring to combine.
  5. Simmer everything together (15-20 minutes): Nestle the browned bratwurst back into the skillet on top of the sauerkraut mixture. Pour the chicken broth around the sausages. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes until bratwurst is cooked through (internal temperature 160°F / 71°C) and apples are tender.
  6. Rest and serve (5 minutes): Remove from heat and let rest, uncovered, for 5 minutes. Taste and adjust seasoning if needed.
  7. Garnish and serve: Sprinkle fresh parsley over the top. Serve bratwurst with a generous spoonful of the apple-sauerkraut mixture. Add whole-grain mustard and crusty bread or mashed potatoes on the side.

Notes

Don’t pierce the bratwurst while browning to keep them juicy. Use a mix of tart and sweet apples for layered flavor. Let the dish rest for 5 minutes before serving to allow juices to redistribute. Leftovers keep in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of broth.

Nutrition

Keywords: bratwurst, apples, sauerkraut, German, skillet, one-pan, fall, Oktoberfest

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