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Bratwurst Skillet with Apples and Sauerkraut: Easy 30 Min Dinner

bratwurst skillet with apples and sauerkraut - featured image
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A quick and easy one-pan German-inspired dinner featuring juicy bratwurst, caramelized apples, and tangy sauerkraut. Ready in under 30 minutes, it’s perfect for busy weeknights or fall gatherings.

Ingredients

Scale
  • 4–5 bratwurst sausages (about 1.5 lbs or 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion, sliced into thin half-moons (about 1 cup or 150g)
  • 2 medium apples, cored and sliced into ¼-inch wedges (about 2 cups or 250g)
  • 1½ cups sauerkraut, drained and rinsed (about 350g)
  • ½ cup apple cider (120ml)
  • 1 tablespoon whole-grain mustard (15g)
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first. Slice the onion into thin half-moons, core and slice the apples into ¼-inch wedges, and drain the sauerkraut.
  2. Brown the bratwurst. Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the bratwurst and cook for 4-5 minutes, turning occasionally, until nicely browned on all sides.
  3. Remove and rest. Transfer the browned bratwurst to a plate and set aside. Don’t clean the pan.
  4. Sauté the onions. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they start to soften and turn translucent.
  5. Add the apples. Toss in the apple wedges and cook for 2-3 minutes, stirring gently, until they start to soften but still hold their shape.
  6. Deglaze with apple cider. Pour in the apple cider and use your wooden spoon to scrape up any remaining browned bits from the pan. Let it bubble for about 1 minute until slightly reduced.
  7. Add the sauerkraut and seasonings. Stir in the drained sauerkraut, whole-grain mustard, caraway seeds (if using), salt, and pepper. Mix everything together until well combined.
  8. Return the bratwurst. Nestle the browned bratwurst back into the skillet, pushing them down into the apple-sauerkraut mixture. Cover the skillet with a lid or foil and reduce the heat to medium-low. Let it simmer for 10-12 minutes, or until the sausages are cooked through (internal temperature of 160°F or 71°C).
  9. Finish and serve. Remove the lid and let it cook uncovered for 2-3 minutes to thicken the juices slightly. Garnish with fresh parsley and serve hot.

Notes

For best results, use fresh bratwurst (not pre-cooked) and pat them dry before browning. Rinse the sauerkraut to reduce saltiness. Let the skillet rest for 2-3 minutes after cooking before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: bratwurst, apples, sauerkraut, skillet, one-pan, German, Oktoberfest, quick dinner, 30-minute meal

Find it online: https://juliamadeit.com/bratwurst-skillet-with-apples-and-sauerkraut-easy-30-min-dinner/