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German Bratwurst Skillet with Apples & Sauerkraut

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A quick and easy one-pan German bratwurst skillet with apples and sauerkraut that comes together in under 30 minutes. Perfect for busy weeknights, this dish is savory, sweet, and tangy all at once.

Ingredients

Scale
  • 4 links bratwurst (about 1 pound)
  • 1 can (14 ounces) sauerkraut, rinsed and drained (about 2 cups)
  • 1 large apple (Granny Smith recommended), cored and sliced into thin wedges
  • 1 medium onion, thinly sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Core and slice the apple into thin wedges (about 8-10 per apple). Thinly slice the onion. Drain the sauerkraut if you want it less tangy. Have the brown sugar and caraway seeds measured and ready.
  2. Heat the skillet: Place your large skillet over medium-high heat. Add the butter and let it melt until it sizzles. The pan should be hot but not smoking.
  3. Brown the bratwurst: Add the bratwurst links to the hot skillet. Cook for 3-4 minutes per side, until they’re nicely browned. Don’t crowd them.
  4. Add the onion: Push the bratwurst to one side and add the sliced onion. Cook for 2 minutes, stirring occasionally, until the onion starts to soften.
  5. Add apples and sauerkraut: Scatter the apple slices and drained sauerkraut around the bratwurst. Sprinkle the brown sugar and caraway seeds over everything. Give it a gentle stir.
  6. Cover and cook: Reduce heat to medium-low. Cover the skillet with a lid or foil. Let everything cook for 10-12 minutes. The bratwurst should reach an internal temperature of 160°F. The apples should be tender but not mushy.
  7. Finish and serve: Remove the lid. Let it cook uncovered for 1-2 minutes to thicken any remaining liquid. Taste and add salt and pepper if needed. Garnish with fresh parsley if desired. Serve hot right from the skillet.

Notes

Don’t skip the browning step for the bratwurst. If apples are browning too fast, add a splash of apple cider or water before covering. For a beer-braised version, add 1/2 cup of lager or pilsner after browning the bratwurst. Leftovers keep well for up to 4 days in the refrigerator.

Nutrition

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

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