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Classic German Bratwurst Skillet: 30-Minute Oktoberfest Dinner

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This one-pan German bratwurst and sauerkraut skillet is ready in 30 minutes and brings Oktoberfest flavors to your kitchen. Juicy bratwurst are browned then simmered in tangy sauerkraut with apple cider and caraway seeds for a hearty, comforting meal.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 lb total)
  • 1 tbsp olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 jar (24 oz) sauerkraut, drained but not rinsed
  • 1/2 cup apple cider or apple juice
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper, freshly ground
  • 1 bay leaf
  • 1 tbsp whole grain mustard (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep your ingredients. Thinly slice the onion and mince the garlic. Drain the sauerkraut but don’t rinse it. Measure out the apple cider, caraway seeds, and pepper.
  2. Brown the bratwurst. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the bratwurst. Cook for 4-5 minutes per side, until nicely browned all over.
  3. Remove the brats and set aside. Use tongs to transfer the browned sausages to a plate.
  4. Sauté the onion. Reduce the heat to medium. Add the sliced onion to the same pan. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and starting to brown.
  5. Add the garlic and caraway seeds. Stir in the minced garlic and caraway seeds. Cook for 30 seconds until fragrant.
  6. Add the sauerkraut and apple cider. Add the drained sauerkraut, apple cider, black pepper, and bay leaf. Stir everything together to combine.
  7. Nestle the brats back in. Return the browned bratwurst to the skillet, nestling them down into the sauerkraut mixture. Bring the liquid to a gentle simmer.
  8. Cover and cook. Reduce the heat to low, cover the skillet, and let everything simmer for 15-20 minutes.
  9. Finish and serve. Remove the lid and let it cook for another 2-3 minutes if you want the sauerkraut to get a little crispy on the edges. Discard the bay leaf. Serve hot, with whole grain mustard and fresh parsley on the side.

Notes

Don’t pierce the brats with a fork; use tongs to turn them. Toast the caraway seeds in the hot skillet for 30 seconds before adding for extra flavor. If the sauerkraut seems dry after 10 minutes of simmering, add a splash more apple cider or water. Let the skillet rest off the heat for 5 minutes before serving. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, German, one-pan, 30-minute, skillet, fall, comfort food

Find it online: https://morselora.com/classic-german-bratwurst-skillet-30-minute-oktoberfest-dinner/