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Best German Bratwurst Skillet with Sauerkraut & Apples

German bratwurst skillet with sauerkraut and apples - featured image
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A quick and easy one-skillet meal featuring juicy bratwurst, tangy sauerkraut, and sweet caramelized apples. Perfect for busy weeknights, this forgiving recipe delivers comforting German flavors in under 30 minutes.

Ingredients

Scale
  • 4 fresh bratwurst links (about 1 lb or 450g)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced
  • 2 medium apples, cored and sliced into ¼-inch wedges (Honeycrisp, Fuji, or Granny Smith)
  • 1 can (14 oz or 400g) sauerkraut, drained but not rinsed
  • ½ cup apple cider or chicken broth
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Fresh parsley, chopped (for garnish, optional)
  • Whole grain mustard or spicy brown mustard (for serving, optional)
  • Mashed potatoes, egg noodles, or crusty bread (for serving, optional)

Instructions

  1. Prep your ingredients first. Slice the onion into thin half-moons. Core the apples and cut them into ¼-inch wedges. Drain the sauerkraut in a colander and gently squeeze to remove excess liquid.
  2. Brown the bratwurst. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the bratwurst links. Cook for 4-5 minutes per side until deeply browned all over. Use tongs to turn them gently without piercing the casings.
  3. Set the brats aside. Transfer the browned bratwurst to a plate (they will not be cooked through yet).
  4. Sauté the onions. In the same skillet, reduce heat to medium. Add the sliced onions and cook for 4-5 minutes, stirring occasionally, until softened and golden. If the pan looks dry, add a splash of apple cider or broth to deglaze.
  5. Add the apples. Toss in the apple wedges and cook for another 2-3 minutes, stirring gently, until they start to soften but still hold their shape.
  6. Add the sauerkraut and seasonings. Stir in the drained sauerkraut, caraway seeds (if using), black pepper, and salt. Pour in the ½ cup of apple cider or chicken broth, scraping up any browned bits from the bottom of the pan.
  7. Return the bratwurst to the skillet. Nestle the browned bratwurst links into the sauerkraut mixture, pushing them down slightly so they are partially submerged. Bring the liquid to a gentle simmer.
  8. Cover and cook. Reduce heat to low, cover the skillet, and let everything cook for 15-20 minutes until the bratwurst is cooked through and the flavors meld.
  9. Check for doneness. Use an instant-read thermometer to check the internal temperature: 160°F (71°C) for pork brats, 165°F (74°C) for chicken or turkey brats. If not done, cover and cook for another 5 minutes.
  10. Rest and serve. Remove the skillet from the heat and let it rest for 5 minutes. Serve the bratwurst with the sauerkraut and apple mixture spooned over the top. Garnish with fresh parsley and serve with mustard and sides if desired.

Notes

For extra caramelization on the apples and onions, cook them uncovered for 2-3 minutes before adding the liquid. Use a meat thermometer to ensure brats are cooked through without cutting into them. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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