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Easy One-Skillet Bratwurst and Sauerkraut

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A quick and flavorful weeknight dinner featuring seared bratwursts simmered with caramelized onions and tangy sauerkraut in a single skillet for minimal cleanup.

Ingredients

Scale
  • 4 to 6 bratwurst sausages
  • 1 large jar (about 30 oz) sauerkraut
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown sugar (optional)
  • Salt and pepper to taste
  • Whole grain or Dijon mustard for serving

Instructions

  1. Slice the onions thinly, mince the garlic, and pat the bratwursts dry with paper towels.
  2. Heat a large skillet over medium-high heat and add the butter, letting it melt until it stops foaming.
  3. Place the bratwursts in the hot skillet and cook for 3-4 minutes on each side until deeply browned. Remove sausages to a plate and set aside.
  4. Reduce heat to medium and add the sliced onions to the same pan. Cook for 8-10 minutes until soft and golden brown, adding a splash of water if they stick.
  5. Add the minced garlic and caraway seeds to the onions, stirring constantly for 1 minute until fragrant.
  6. Add the drained sauerkraut and brown sugar (if using) to the pan. Stir to combine, reduce heat to medium-low, cover, and simmer for 10-15 minutes.
  7. Make a well in the kraut mixture and nestle the seared bratwursts back into the pan. Cover and cook for another 5-7 minutes until sausages are heated through.
  8. Remove from heat, let rest for 2 minutes, and serve hot with mustard on the side.

Notes

Pat sausages dry before searing to ensure a good crust. Drain sauerkraut well to avoid a soupy dish. Do not prick the sausages to keep juices inside. For best results, use high-quality bratwursts with natural casing.

Nutrition

Keywords: bratwurst, sauerkraut, one-skillet, german food, weeknight dinner, comfort food, easy recipe, cast iron skillet

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