Print

Easy Bavarian Bratwurst Skillet with Sauerkraut Recipe

Bavarian bratwurst skillet - featured image
Print Recipe

A quick and easy one-pan meal featuring crispy, caramelized bratwurst, tangy sauerkraut, and tender potatoes. This comforting Bavarian-inspired dish comes together in about 30 minutes and is perfect for weeknight dinners or Oktoberfest gatherings.

Ingredients

Scale
  • 4–5 fresh bratwurst sausages (about 1.5 pounds / 680 grams)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound (450 grams) baby potatoes, halved or quartered (Yukon Gold or red potatoes)
  • 1 ½ cups (about 375 ml) low-sodium chicken broth
  • 1 ½ cups (about 350 grams) sauerkraut, drained but not rinsed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ½ cup apple, diced (optional, Granny Smith or Honeycrisp)
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon whole-grain mustard (optional, for serving)

Instructions

  1. Prep your ingredients first: Slice the onion into thin half-moons. Mince the garlic. Halve or quarter the baby potatoes into roughly 1-inch pieces. Drain the sauerkraut in a colander and press gently to remove excess liquid, but don’t rinse it. Pat the bratwurst dry with paper towels.
  2. Heat your skillet over medium heat. Add 1 tablespoon of oil and let it get hot, about 2 minutes, until shimmering but not smoking. Swirl the pan to coat the bottom evenly.
  3. Sear the bratwurst: Place the bratwurst in the hot skillet, making sure they’re not touching each other. Let them cook undisturbed for 4-5 minutes per side, until deep golden-brown. Use tongs to flip them gently. Total searing time is about 8-10 minutes. The sausages should be browned on all sides but not cooked through yet.
  4. Remove the bratwurst and set them aside on a plate. Leave the fat and browned bits in the skillet.
  5. Reduce the heat to medium-low. Add the sliced onions to the skillet with the rendered fat. Cook slowly, stirring occasionally, for about 5-6 minutes, until soft and starting to turn golden. If they start to stick, add a splash of chicken broth to deglaze the pan.
  6. Add the garlic and caraway seeds (if using). Stir and cook for about 30 seconds, until fragrant. Do not let the garlic burn.
  7. Add the potatoes and broth: Toss in the halved baby potatoes and pour in the chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan (deglazing). Bring the broth to a gentle simmer. Let the potatoes cook for about 8-10 minutes, until just starting to become tender when pierced with a fork.
  8. Add the sauerkraut: Nestle the drained sauerkraut into the skillet around the potatoes. Sprinkle the apple cider vinegar and brown sugar over the top, then gently stir to combine. Do not overmix.
  9. Return the bratwurst to the skillet: Place the browned bratwurst on top of the sauerkraut and potatoes, nestling them in so they’re partially submerged. Sprinkle with black pepper. Cover the skillet with a lid and reduce the heat to low. Let everything simmer together for 10-12 minutes.
  10. Check for doneness: The bratwurst should be cooked through (internal temperature of 160°F / 71°C) and the potatoes should be fork-tender. If the potatoes need more time, replace the lid and cook for another 5 minutes. If the skillet looks dry, add a splash more broth or water.
  11. Garnish and serve: Sprinkle fresh parsley over the top. Let the skillet rest for 2-3 minutes off the heat before serving. Serve directly from the skillet or transfer to a platter. Serve with whole-grain mustard on the side if desired.

Notes

Don’t pierce the bratwurst while cooking to keep them juicy. For a milder sauerkraut flavor, rinse briefly before draining. To toast caraway seeds, add them to the pan with the onions for 30 seconds. For a beer-braised version, replace half the chicken broth with dark German beer. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, German recipe, one-pan meal, Oktoberfest, quick dinner, comfort food, Bavarian skillet

Find it online: https://siennaspoon.com/easy-bavarian-bratwurst-skillet-with-sauerkraut-recipe/