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Easy German Bratwurst Skillet with Sauerkraut and Apples

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A cozy, one-pan German bratwurst skillet with tangy sauerkraut and sweet apples. This quick and easy recipe delivers deep, caramelized flavor in about 40 minutes, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 4 links bratwurst (about 1 lb / 450g)
  • 1 can or jar sauerkraut (about 14 oz / 400g), drained but not rinsed
  • 1 large apple (about 7 oz / 200g), such as Granny Smith or Honeycrisp, cored and sliced into ¼-inch wedges
  • 1 medium yellow or sweet onion (about 5 oz / 150g), sliced into thin half-rings
  • 2 tablespoons unsalted butter (1 oz / 30g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon caraway seeds (about 3g), optional
  • ½ teaspoon salt (3g), or to taste
  • ¼ teaspoon black pepper (1g), freshly ground
  • ¼ cup chicken broth or apple cider (60ml)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep your ingredients (5 minutes): Drain the sauerkraut in a small bowl or colander, gently pressing with a spoon to remove excess liquid. Core the apple (no need to peel) and slice into ¼-inch (6mm) wedges. Peel the onion and slice into thin half-rings. Chop the parsley if using. Set everything aside within arm’s reach of the stove.
  2. Brown the bratwurst (8-10 minutes): Place a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the butter and olive oil. Let the butter melt and foam. Carefully place the bratwurst links in the pan, giving each space. Cook undisturbed for 4-5 minutes until the bottoms are deep golden brown. Use tongs to turn and cook another 4-5 minutes on the other side until evenly browned. The sausages don’t need to be fully cooked through. Transfer to a plate and set aside.
  3. Cook the aromatics (6-8 minutes): Reduce heat to medium. In the same skillet (don’t wipe it out), add the sliced onion and a pinch of salt. Cook, stirring occasionally with a wooden spoon, for about 4 minutes until the onions soften and turn translucent, scraping up any browned bits. Add the sliced apples and caraway seeds. Cook for another 3-4 minutes, stirring gently, until the apples start to soften at the edges and the onions are lightly caramelized.
  4. Add the sauerkraut and liquid (2 minutes): Add the drained sauerkraut to the skillet and stir to combine with the onions and apples. Pour in the chicken broth or apple cider. Use your spoon to scrape up any last browned bits from the bottom of the pan (deglazing). Let everything simmer together for about 2 minutes, just until the sauerkraut is warmed through.
  5. Finish cooking (10-12 minutes): Nestle the browned bratwurst back into the skillet, pushing them down into the sauerkraut mixture so they’re partially submerged. Reduce heat to medium-low, cover the skillet with a lid or foil, and let everything cook together for 10-12 minutes. The internal temperature of the bratwurst should reach 160°F (71°C) if using a meat thermometer.
  6. Rest and serve (5 minutes): Remove the skillet from the heat and let it rest, covered, for about 5 minutes. Sprinkle with fresh parsley if using. Serve the bratwurst with generous spoonfuls of the sauerkraut-apple mixture on top or alongside.

Notes

Don’t pierce the bratwurst to keep juices inside. Get the pan hot before adding sausages for a good sear. Don’t rush the onions—cook on medium heat. Drain sauerkraut well to avoid a watery dish. For a dairy-free version, swap butter for olive oil. For a low-carb version, skip the apple or use a small amount of Granny Smith. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

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