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Easy German Bratwurst and Sauerkraut Skillet: Best Oktoberfest Dinner

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This Easy German Bratwurst and Sauerkraut Skillet is a one-pan wonder that brings the beer hall vibe home. Juicy bratwurst, tangy-sweet sauerkraut, and caramelized onions come together in about 30 minutes for a hearty, crowd-pleasing meal perfect for Oktoberfest or any weeknight.

Ingredients

Scale
  • 4 links bratwurst (about 1 lb), fresh or pre-cooked
  • 1 lb sauerkraut, drained
  • 1 large yellow onion, thinly sliced
  • 1 medium apple (Honeycrisp or Gala), peeled and grated
  • 3 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown sugar
  • ½ cup low-sodium chicken broth
  • 1 tablespoon butter
  • Salt and black pepper to taste

Instructions

  1. Prep the ingredients first. Slice the onion thinly, mince the garlic, and grate the apple. Drain the sauerkraut in a colander and gently squeeze to remove excess liquid. Pat the bratwurst dry with paper towels.
  2. Heat the skillet over medium-high heat. Add the butter and let it melt until foamy but not browned. Place the bratwurst in the skillet. Do not pierce the brats with a fork; use tongs to turn them.
  3. Sear the bratwurst for about 4-5 minutes per side until deep golden-brown. Transfer the brats to a plate (they won’t be cooked through yet).
  4. Reduce heat to medium. Add the sliced onion to the same skillet, scraping up any browned bits. Cook for 5-6 minutes until soft and starting to turn golden. Add a splash of chicken broth if the pan looks dry.
  5. Add the garlic and caraway seeds. Stir for about 30 seconds until fragrant.
  6. Add the drained sauerkraut, grated apple, brown sugar, and chicken broth. Stir until well combined.
  7. Nestle the bratwurst back into the skillet, pushing them down so they’re partially submerged. Bring the liquid to a gentle simmer.
  8. Cover the skillet with a lid or foil. Reduce heat to low and cook for 12-15 minutes until the brats are cooked through and flavors meld.
  9. Taste and adjust seasoning with salt and pepper if needed. Add a splash of apple cider vinegar for more tang or a pinch of brown sugar for more sweetness.
  10. Serve immediately. Spoon sauerkraut onto plates, top with a bratwurst, and add desired toppings like whole-grain mustard.

Notes

Don’t boil the brats—searing first locks in flavor. Let the onions sit between stirs for better caramelization. Use a microplane for the apple so it dissolves into the sauerkraut. Let the skillet rest for 5 minutes before serving for best texture. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, German skillet, one-pan meal, easy dinner, German recipe, bratwurst and sauerkraut

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