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Best Oktoberfest Bratwurst and Sauerkraut Skillet: Easy German Dinner

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This hearty Oktoberfest bratwurst and sauerkraut skillet comes together in about 35 minutes with simple ingredients like bratwurst, sauerkraut, onions, apples, and beer. A tart Granny Smith apple adds a bright pop that cuts through the richness, making it a crowd-pleasing fall dinner.

Ingredients

Scale
  • 4–6 fresh bratwurst sausages (about 1.5 lbs / 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 2 cups / 200 g)
  • 1 Granny Smith apple, peeled, cored, and diced (about 1 cup / 150 g)
  • 3 cloves garlic, minced (about 1 tablespoon / 15 g)
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon salt (or to taste)
  • 1 (14-ounce / 400 g) jar sauerkraut, drained but not rinsed
  • 1 cup German-style beer (240 ml)
  • 1 tablespoon brown sugar (12 g)
  • 1 bay leaf
  • Fresh parsley, chopped (about 2 tablespoons, for garnish)
  • Whole-grain mustard (for serving)
  • Pretzel rolls or crusty bread (for serving)

Instructions

  1. Prep your ingredients first: thinly slice the onion, mince the garlic, peel and dice the apple, and drain the sauerkraut.
  2. Brown the bratwurst: Heat olive oil in a large skillet over medium-high heat. Add bratwurst in a single layer and cook for 4-5 minutes per side until deep golden brown. Use tongs to turn them; do not pierce the casings.
  3. Set the bratwurst aside on a plate (they will not be cooked through yet).
  4. Cook the onions: Reduce heat to medium. Add sliced onion to the same skillet and cook, stirring occasionally, for 6-8 minutes until soft and starting to turn golden. Add a splash of beer or water if the pan looks dry.
  5. Add garlic and caraway seeds: Stir in minced garlic and caraway seeds (if using) and cook for 30 seconds until fragrant.
  6. Build the sauerkraut base: Add drained sauerkraut, beer, brown sugar, and bay leaf to the skillet. Stir, scraping up browned bits from the bottom. Bring to a gentle simmer.
  7. Return the bratwurst to the skillet: Nestle the browned sausages into the sauerkraut mixture, spooning some kraut over the top. Cover the skillet with a lid or foil.
  8. Simmer: Reduce heat to low and let simmer gently for 15 minutes.
  9. Add the apple: Uncover the skillet and stir in the diced Granny Smith apple. Cook for 2-3 minutes until the apple softens slightly but still holds its shape.
  10. Finish and serve: Remove the bay leaf. Taste and adjust seasoning if needed. Serve straight from the skillet, garnished with fresh parsley and whole-grain mustard on the side.

Notes

For best results, do not pierce the bratwurst casings while browning. Use a German wheat beer, hefeweizen, or Märzen; avoid dark stouts or IPAs. Do not rinse the sauerkraut. The apple adds a bright tartness that balances the richness. You can prepare steps 1-8 up to an hour before serving; add the apple just before serving.

Nutrition

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

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