Description
A quick and easy one-pan dinner featuring juicy bratwurst and mellow, caramelized sauerkraut with apple and beer. Perfect for Oktoberfest or any weeknight.
Ingredients
Scale
- 4 fresh bratwurst links (about 1 pound)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 medium apple (like Granny Smith or Honeycrisp), peeled and grated
- 1 (14-ounce) bag or jar of sauerkraut, drained but not rinsed
- 1/2 cup German-style beer (like a Helles, Märzen, or pilsner)
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper, freshly ground
- 1 bay leaf
- For serving: whole-grain mustard or spicy brown mustard, fresh parsley chopped, pretzel buns or crusty rye bread
Instructions
- Prep your ingredients. Thinly slice the onion. Peel and grate the apple. Drain the sauerkraut (but don’t rinse it). Have your beer measured and ready.
- Brown the bratwurst. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the bratwurst links. Cook undisturbed for 4-5 minutes until deeply golden brown. Turn and brown the other sides for 3-4 minutes more. Transfer to a plate and set aside.
- Cook the aromatics. Reduce heat to medium. Add butter to the same skillet. Once melted, add the sliced onion. Cook, stirring occasionally, for 4-5 minutes until softened and translucent.
- Add the apple and sauerkraut. Stir in the grated apple and cook for 1 minute. Add the drained sauerkraut, caraway seeds (if using), black pepper, and bay leaf. Stir to combine.
- Pour in the beer. Pour the beer over the sauerkraut mixture. Stir, scraping up any browned bits from the bottom of the pan.
- Nestle the bratwurst back in. Return the browned bratwurst to the skillet, nestling them into the sauerkraut. Bring to a gentle simmer.
- Cover and simmer. Reduce heat to low, cover the skillet, and let simmer for 15-20 minutes until bratwurst are cooked through (internal temperature 160°F / 71°C) and sauerkraut is tender.
- Finish and serve. Remove lid. Discard bay leaf. Taste and adjust seasoning if needed. Serve immediately with mustard, parsley, and bread if desired.
Notes
Don’t prick the bratwurst to keep them juicy. Use a malty beer like a lager or Märzen; avoid hoppy IPAs. Let the sauerkraut simmer to mellow its acidity. Leftovers keep in the fridge for up to 4 days and reheat well in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 bratwurst with abo
- Calories: 400
- Sugar: 7
- Sodium: 1000
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 14
- Fiber: 5
- Protein: 20
Keywords: Oktoberfest, bratwurst, sauerkraut, skillet, one-pan, German, quick dinner, 30-minute meal