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Easy German Bratwurst and Sauerkraut Skillet

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A quick and easy one-pan meal featuring juicy bratwurst and tangy sauerkraut, simmered together with onions, garlic, and caraway seeds for a deeply comforting dinner.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 lb / 450g)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (14.5 oz / 400g) or jar (24 oz / 680g) sauerkraut, drained but not rinsed
  • 1/2 cup (120 ml) low-sodium chicken broth or beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon caraway seeds (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: fresh parsley, chopped, and whole-grain mustard for serving

Instructions

  1. Prep your ingredients: slice onion thinly, mince garlic, drain sauerkraut (do not rinse), measure broth and vinegar.
  2. Place a large heavy-bottomed skillet or Dutch oven over medium-high heat and add olive oil. Once shimmering, add bratwurst and cook for 4-5 minutes per side until deeply browned all over. Transfer to a plate and set aside.
  3. Reduce heat to medium. In the same skillet, add sliced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add drained sauerkraut, caraway seeds (if using), and bay leaf. Stir and cook for 2-3 minutes.
  5. Pour in chicken broth and apple cider vinegar. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Nestle the browned bratwurst back into the sauerkraut mixture. Cover the skillet with a lid or aluminum foil, reduce heat to low, and simmer for 15-20 minutes until bratwurst is cooked through (internal temperature of 160°F / 71°C) and sauerkraut is tender.
  7. Remove bay leaf and discard. Let skillet rest off heat for 5 minutes before serving. Serve bratwurst with sauerkraut, garnished with parsley and mustard if desired.

Notes

For best flavor, brown the bratwurst well before simmering. Do not rinse the sauerkraut to retain its brine. Let the dish rest for 5 minutes before serving to allow flavors to meld. Caraway seeds are optional but highly recommended for authentic German flavor.

Nutrition

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

Find it online: https://lyrafeast.com/easy-german-bratwurst-and-sauerkraut-skillet/