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30-Minute German Bratwurst Skillet with Apples & Sauerkraut

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A quick and easy one-pan meal featuring smoky bratwurst, tangy sauerkraut, and sweet caramelized apples. Ready in 30 minutes with minimal cleanup, this hearty skillet delivers bold, balanced flavor perfect for weeknight dinners or game day gatherings.

Ingredients

Scale
  • 4 bratwurst links (about 1 pound)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 medium apples (Honeycrisp, Gala, or Fuji), cored and sliced into thin wedges
  • 1½ cups sauerkraut, drained but not rinsed
  • ½ cup apple cider or chicken broth
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon butter
  • For serving (optional): whole grain mustard, fresh parsley, crusty bread or mashed potatoes

Instructions

  1. Prep your ingredients first. Slice the onion into thin half-moons. Core the apples and cut them into thin wedges — about 8 wedges per apple. Drain the sauerkraut but don’t rinse it.
  2. Brown the bratwurst. Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the bratwurst links and cook for 4-5 minutes, turning occasionally, until nicely browned on all sides. Transfer to a plate and set aside.
  3. Cook the onions. Reduce heat to medium. Add the sliced onions to the same skillet and cook for 4-5 minutes, stirring occasionally, until soft and starting to caramelize. Add a tiny splash of water or broth if the pan looks dry.
  4. Add the apples. Toss in the apple wedges and cook for 2-3 minutes, stirring gently, until slightly softened but still holding their shape.
  5. Add the sauerkraut and seasonings. Stir in the drained sauerkraut, caraway seeds, and smoked paprika. Cook for 1-2 minutes until well combined and fragrant.
  6. Pour in the liquid. Add ½ cup of apple cider or chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
  7. Return the bratwurst to the pan. Nestle the browned bratwurst links into the sauerkraut and apple mixture. Reduce heat to medium-low, cover the skillet, and let simmer for 10-12 minutes.
  8. Slice the bratwurst (optional). After simmering, remove the bratwurst, cut into ½-inch rounds, then return them to the skillet.
  9. Finish with butter. Stir in 1 tablespoon of butter until melted and glossy. Taste and adjust seasoning with salt and pepper if needed.
  10. Serve immediately. Spoon onto plates or into bowls. Top with fresh parsley and a dollop of whole grain mustard if desired. Serve with crusty bread or mashed potatoes.

Notes

Don’t skip the browning step for the bratwurst — it builds deep flavor. If doubling the recipe, cook bratwurst in batches to avoid steaming. For a low-carb version, use chicken broth instead of apple cider and reduce apples. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, apples, one-pan, skillet, German, quick dinner, 30-minute meal, fall recipe

Find it online: https://spoonmira.com/30-minute-german-bratwurst-skillet-with-apples-and-sauerkraut/