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Easy One-Pan German Bratwurst and Sauerkraut Recipe

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A quick and satisfying one-pan German bratwurst and sauerkraut skillet that comes together in under 30 minutes. Juicy bratwurst, tangy sauerkraut, and sweet apple create a cozy, weeknight-friendly meal.

Ingredients

Scale
  • 4 links bratwurst (about 1 lb / 450g), fresh uncooked
  • 1 can or jar sauerkraut (14–16 oz / 400-450g), drained
  • 1 medium yellow onion, thinly sliced
  • 1 small apple (Granny Smith or Honeycrisp), peeled, cored, and grated or cut into thin matchsticks
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds (optional)
  • 2 tablespoons whole-grain mustard
  • ½ cup chicken broth or beer (crisp lager or pilsner)
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first (5 minutes): Thinly slice the onion, peel and core the apple and grate or cut into thin matchsticks, mince the garlic, drain the sauerkraut (rinse if canned), and pat the bratwurst dry with paper towels.
  2. Heat the pan (1 minute): Place a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon of butter. Let it melt and foam, then swirl to coat the pan.
  3. Sear the bratwurst (6-8 minutes): Place the brats in the hot pan, leaving space between each. Cook without moving for 3 minutes, then flip and cook another 3-4 minutes until browned all over. Transfer to a plate and set aside.
  4. Cook the onions (4-5 minutes): Reduce heat to medium. Add sliced onions to the pan and cook, stirring occasionally, until soft and lightly caramelized, about 4-5 minutes. Add a splash of broth or beer if the pan looks dry.
  5. Add garlic and caraway (1 minute): Push onions to the sides, add minced garlic and caraway seeds to the center, and cook for 30 seconds until fragrant. Stir everything together.
  6. Add the sauerkraut, apple, and mustard (3-4 minutes): Add drained sauerkraut, grated apple, and whole-grain mustard to the pan. Stir and cook for 2-3 minutes until heated through and apple softens.
  7. Deglaze and simmer (5 minutes): Pour in ½ cup of beer or chicken broth, scraping up browned bits. Nestle the seared bratwurst back into the pan, spooning some sauerkraut mixture over the top. Reduce heat to low, cover, and simmer for 5 minutes.
  8. Check for doneness and adjust seasoning (1 minute): Uncover and check that brats are cooked through (internal temperature 160°F / 71°C). Taste sauerkraut and adjust salt and pepper if needed.
  9. Rest and serve (2 minutes): Remove from heat and let rest for 2 minutes. Garnish with fresh parsley if desired and serve immediately.

Notes

Don’t pierce the bratwurst casings to keep them juicy. Get the pan hot enough for a good sear. Toast caraway seeds in dry pan for 30 seconds before adding onions for more flavor. Let the dish rest for 2 minutes before serving. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, one-pan, German, quick dinner, comfort food, skillet

Find it online: https://morselora.com/easy-one-pan-german-bratwurst-and-sauerkraut-recipe/