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Best Easy Oktoberfest Bratwurst and Sauerkraut Skillet

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A quick and hearty one-skillet meal featuring juicy bratwurst, tangy sauerkraut, sweet apples, and aromatic caraway seeds. Perfect for an Oktoberfest celebration at home or a cozy weeknight dinner.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 lb total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium apple (Granny Smith recommended), cored and thinly sliced
  • 1 ½ cups sauerkraut, drained
  • ½ cup beer (lager or pilsner) or substitute with apple cider or low-sodium chicken broth
  • 1 teaspoon caraway seeds
  • ½ teaspoon black pepper, freshly ground
  • Optional: 1 tablespoon brown sugar
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Slice onion and apple into thin slices. Drain sauerkraut in a colander and gently squeeze to remove excess liquid. Set aside.
  2. Brown the bratwurst: Heat olive oil in a large cast iron skillet over medium-high heat. Add bratwurst and cook undisturbed for 4-5 minutes until deeply golden brown. Flip and cook another 4-5 minutes. Transfer to a plate; do not wipe skillet.
  3. Sauté the aromatics: Reduce heat to medium. Add sliced onion to skillet and cook 3-4 minutes until softened and translucent, stirring occasionally.
  4. Add apple and sauerkraut: Add sliced apple and cook 2 minutes until slightly softened. Stir in drained sauerkraut, caraway seeds, and black pepper. If using, add brown sugar and stir to combine.
  5. Deglaze with beer: Pour in beer (or substitute) and scrape up browned bits from skillet bottom with a wooden spoon. Bring to a gentle simmer.
  6. Return bratwurst: Nestle browned bratwurst back into skillet, partially submerged in sauerkraut mixture. Bring to a simmer, then reduce heat to low.
  7. Cover and cook: Cover skillet with lid or foil and cook 15-20 minutes until bratwurst reaches an internal temperature of 160°F (71°C).
  8. Check for doneness: Use an instant-read thermometer to verify bratwurst is cooked through. If needed, cover and cook another 5 minutes. Remove lid and let rest 1-2 minutes.
  9. Serve: Transfer bratwurst to plates, spoon sauerkraut mixture over top. Garnish with fresh parsley if desired. Serve immediately with mustard, crusty bread, or soft pretzel.

Notes

Don’t skip browning the bratwurst for best flavor. Use fresh bratwurst, not pre-cooked, for juicier texture. Let the skillet rest a few minutes after cooking for juicier sausages. Leftovers keep up to 4 days in the refrigerator and flavors improve overnight.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, one-skillet, German recipe, easy dinner, fall recipe

Find it online: https://rowanrecipes.com/best-easy-oktoberfest-bratwurst-and-sauerkraut-skillet/