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Easy German Bratwurst Skillet with Sauerkraut and Apples

German bratwurst skillet with sauerkraut and apples - featured image
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A quick and satisfying one-pan dinner featuring savory bratwurst, tangy sauerkraut, and sweet caramelized apples. Ready in 30 minutes, this comforting dish is perfect for busy weeknights and cold-weather meals.

Ingredients

Scale
  • 4 links (about 1 pound) fresh bratwurst
  • 14–16 ounces sauerkraut, drained
  • 1 large apple (Honeycrisp, Fuji, or Granny Smith), cored and cut into 1/2-inch thick wedges
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup unsweetened apple cider
  • 1 tablespoon brown sugar
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon butter or oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first: Drain the sauerkraut in a colander and press gently to remove excess liquid. Thinly slice the onion. Core the apple and cut into 1/2-inch thick wedges.
  2. Heat a large skillet over medium-high heat. Add the butter or oil. Once shimmering, add the bratwurst links. Cook for 4-5 minutes per side until deeply golden brown. Remove to a plate and set aside.
  3. Reduce heat to medium. Add the sliced onion, brown sugar, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until soft and golden. Add a splash of apple cider if the pan looks dry.
  4. Add the apple wedges to the pan. Cook for 3-4 minutes, stirring gently, until they start to soften and caramelize at the edges.
  5. Pour in the apple cider and scrape up any browned bits from the bottom of the pan. Let it bubble for about 1 minute.
  6. Stir in the drained sauerkraut and caraway seeds. Spread into an even layer. Nestle the browned bratwurst back into the pan.
  7. Reduce heat to medium-low. Cover and simmer for 10-12 minutes until the bratwurst reaches an internal temperature of 160°F (71°C).
  8. Let the skillet rest off the heat for 5 minutes. Garnish with fresh parsley if desired.

Notes

Don’t crowd the pan; let the bratwurst get deeply browned for best flavor. Toast caraway seeds in the dry pan for 30 seconds before adding butter. If sauerkraut is very sour, rinse it briefly. Slice apples just before cooking to prevent browning. For a beer variation, swap apple cider with dark beer like a German dunkel.

Nutrition

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

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