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Cozy Oktoberfest Bratwurst and Sauerkraut Skillet: Best Easy Dinner

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This one-pan dinner features juicy bratwurst, caramelized onions, and tangy sauerkraut balanced with sweet apples and a touch of brown sugar. Ready in under 30 minutes, it’s the perfect comfort meal for chilly evenings and Oktoberfest celebrations.

Ingredients

Scale
  • 4–6 bratwurst sausages (about 1.5 pounds)
  • 1 (14-ounce) jar or can sauerkraut, drained but not rinsed
  • 1 large yellow onion, thinly sliced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
  • 2 tablespoons unsalted butter
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon packed brown sugar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard, plus more for serving
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Prep the ingredients: Slice the onion thinly, dice the apple into small cubes (about 1/2-inch), and drain the sauerkraut in a colander. Pat the bratwurst dry with paper towels.
  2. Brown the bratwurst: Heat a large skillet over medium-high heat and add the butter. Once melted and sizzling, add the bratwurst links. Cook for 4-5 minutes, turning occasionally with tongs, until golden brown on all sides. Transfer to a plate and set aside.
  3. Caramelize the onions: In the same skillet, add the sliced onions. Reduce heat to medium and cook for 5-6 minutes, stirring occasionally, until soft and starting to turn golden. Add a splash of chicken broth if they look dry.
  4. Add the apple and sauerkraut: Toss in the diced apple and drained sauerkraut. Sprinkle with caraway seeds (if using) and brown sugar, then stir. Cook for 2-3 minutes, allowing the kraut to caramelize slightly and the apple to soften.
  5. Deglaze the pan: Pour in the chicken broth and stir in the Dijon mustard, scraping up any browned bits from the bottom of the skillet.
  6. Return the bratwurst: Nestle the browned bratwurst back into the skillet, pushing them down into the sauerkraut mixture. Bring the liquid to a gentle simmer.
  7. Cover and finish: Reduce heat to low, cover the skillet, and let everything cook for 8-10 minutes. The bratwurst should be cooked through (internal temperature of 160°F for pork).
  8. Season and serve: Taste the sauerkraut mixture and add salt and pepper as needed. Garnish with fresh parsley if desired. Serve hot with extra Dijon mustard on the side.

Notes

Don’t rinse the sauerkraut—the tanginess is where the flavor lives. For fresh bratwurst, score lightly to prevent bursting. Let the skillet rest off heat for 5 minutes before serving for best flavor. Leftovers keep in the fridge for up to 4 days and reheat well.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, one-pan dinner, quick dinner, fall recipe, German recipe

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