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Best Easy German Bratwurst and Sauerkraut Skillet

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This savory German bratwurst and sauerkraut skillet is a quick and easy one-pan meal that delivers deep, caramelized flavor in under 30 minutes. It’s the perfect cozy dinner for busy weeknights, made with simple ingredients and guaranteed to impress.

Ingredients

Scale
  • 4 links bratwurst (about 1 pound / 450g), fresh or pre-cooked
  • 1 (14-ounce / 400g) bag or jar sauerkraut, drained but not rinsed
  • 1 medium yellow onion, thinly sliced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled, cored, and grated
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown sugar (or coconut sugar, optional)
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 tablespoon butter or neutral oil (like avocado oil)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep your ingredients: Thinly slice the onion, peel and grate the apple, drain the sauerkraut (do not rinse), and measure out the caraway seeds, brown sugar, and chicken broth.
  2. Brown the bratwurst: Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the butter or oil. Once hot and shimmering, add the bratwurst links. Cook for 4-5 minutes per side until deeply browned all over. Remove to a plate and set aside.
  3. Sauté the onion: Reduce heat to medium. In the same skillet, add the sliced onion. Cook, stirring occasionally, for 4-5 minutes until softened and starting to turn golden. Add a splash of broth or water if the pan looks dry.
  4. Add the aromatics: Stir in the caraway seeds and cook for 30 seconds until fragrant.
  5. Cook the sauerkraut: Add the drained sauerkraut, grated apple, and brown sugar to the skillet. Stir to combine. Let cook undisturbed for 3-4 minutes until the sauerkraut starts to caramelize and brown in spots.
  6. Deglaze and simmer: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Nestle the browned bratwurst back into the skillet, pushing them into the sauerkraut mixture.
  7. Simmer to finish: Bring the liquid to a gentle simmer, then reduce heat to low. Cover the skillet and cook for 10-12 minutes until the bratwurst is cooked through (internal temperature of 160°F / 71°C) and flavors have melded.
  8. Rest and serve: Remove from heat and let rest, uncovered, for 5 minutes. Slice bratwurst on a bias into thick pieces or serve whole. Spoon sauerkraut over the top and garnish with fresh parsley if desired. Serve hot.

Notes

For best flavor, don’t skip the caramelization steps. The dish tastes even better the next day. To make it a one-pot meal, add halved baby potatoes during the simmering step. For a low-carb version, omit the brown sugar or use a sugar substitute.

Nutrition

Keywords: bratwurst, sauerkraut, German skillet, one-pan meal, quick dinner, comfort food, easy weeknight dinner

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