Print

Easy German Bratwurst Skillet with Sauerkraut and Apples

german bratwurst skillet with sauerkraut and apples - featured image
Print Recipe

A quick and comforting one-skillet meal featuring juicy bratwurst, tangy sauerkraut, and sweet caramelized apples. Ready in about 30 minutes, it’s perfect for cozy nights and is a crowd-pleaser that tastes like coming home.

Ingredients

Scale
  • 4 bratwurst links (about 1 pound)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cups sauerkraut, drained but not rinsed
  • 2 medium apples (Honeycrisp or Granny Smith), cored and sliced into thin wedges
  • 1/2 cup apple cider
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 1 tablespoon butter (optional)
  • Whole grain mustard (for serving)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or mashed potatoes (for serving)

Instructions

  1. Prep your ingredients first. Slice the onion into thin half-moons. Core the apples and cut them into wedges about 1/2-inch thick. Drain the sauerkraut in a colander but don’t rinse it. Have your apple cider measured and ready.
  2. Brown the bratwurst. Heat the olive oil in a large cast iron skillet over medium-high heat. Once shimmering, add the bratwurst links. Cook for 4-5 minutes per side until deeply browned all over. Transfer to a plate and set aside.
  3. Cook the onions. Reduce heat to medium. Add the sliced onions to the same skillet. Cook for about 5 minutes, stirring occasionally, until soft and starting to turn golden. If they start to stick, add a splash of apple cider.
  4. Add the sauerkraut and apples. Toss in the drained sauerkraut and apple wedges. Stir to combine. Sprinkle in the caraway seeds (if using) and black pepper. Stir again.
  5. Pour in the apple cider. Pour the apple cider over the sauerkraut mixture. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it come to a gentle simmer.
  6. Nestle the brats back in. Place the browned bratwurst links on top of the sauerkraut mixture, nestling them down slightly. Cover the skillet with a lid or foil. Reduce heat to low and let everything simmer together for 15 minutes.
  7. Finish with butter. After 15 minutes, remove the lid. The apples should be soft and the brats cooked through (internal temperature of 160°F). Stir in the tablespoon of butter if using. Taste and adjust salt if needed.
  8. Serve it up. Spoon the sauerkraut and apples onto plates or into bowls. Top with the bratwurst. Add a dollop of whole grain mustard on the side, sprinkle with fresh parsley, and serve with crusty bread or mashed potatoes.

Notes

Don’t skip browning the brats for best flavor. Use medium heat for apples to avoid burning. If lid doesn’t fit well, use foil. Let skillet rest 2-3 minutes before serving. Leftovers keep up to 4 days in the fridge; flavors improve overnight. Freezes well for up to 3 months.

Nutrition

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

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