Print

Best Easy Oktoberfest Bratwurst Sauerkraut Skillet Recipe

Oktoberfest Bratwurst Sauerkraut Skillet - featured image
Print Recipe

This quick and easy Oktoberfest Bratwurst and Sauerkraut Skillet comes together in under 30 minutes with simple ingredients. It’s the perfect cozy fall dinner that tastes like you spent all day cooking, featuring crispy bratwurst, tangy sauerkraut, and sweet apples.

Ingredients

Scale
  • 4 fresh bratwurst links (about 1 lb / 450g)
  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 2 cups / 200g)
  • 2 medium apples, cored and thinly sliced (about 2 cups / 300g)
  • 1 can or pouch sauerkraut, drained but not rinsed (about 14 oz / 400g)
  • 1/2 cup beer (120 ml)
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish (optional)
  • Whole grain mustard, for serving (optional)
  • Rye bread or crusty rolls, for serving (optional)
  • Extra applesauce, for serving (optional)

Instructions

  1. Prep your ingredients first. Slice the onion into thin half-moons (about 1/4-inch thick). Core the apples and slice them into similar-sized wedges. Drain the sauerkraut in a colander but do NOT rinse it. Pat the bratwurst dry with a paper towel.
  2. Brown the bratwurst. Place your large skillet over medium-high heat and add the olive oil. When the oil shimmers, carefully place the bratwurst links in the pan. Cook undisturbed for 3-4 minutes per side, until deep golden brown with crispy spots. Transfer the browned brats to a plate and set aside.
  3. Sauté the aromatics. Reduce the heat to medium. In the same skillet, add the sliced onion. Cook, stirring occasionally, for about 5-6 minutes, until the onion is soft and starting to turn golden. Scrape up any browned bits from the bottom of the pan.
  4. Add the apples and spices. Toss in the sliced apples, caraway seeds, black pepper, salt, and the bay leaf. Stir and cook for another 2-3 minutes until the apples start to soften slightly.
  5. Add the sauerkraut and beer. Add the drained sauerkraut to the skillet. Pour in the beer. Stir everything together until well combined. Bring to a gentle simmer and let it simmer for 2 minutes.
  6. Nestle the brats back in. Return the browned bratwurst links to the skillet, nestling them down into the sauerkraut mixture. Spoon a little of the sauerkraut mixture over the tops of the brats.
  7. Simmer to perfection. Cover the skillet with a lid or foil. Reduce the heat to low and let it simmer gently for 10-12 minutes, until the bratwurst is cooked through (internal temperature of 160°F / 71°C).
  8. Finish and serve. Remove the bay leaf and discard it. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley if desired. Serve the bratwurst with a generous heap of the sauerkraut mixture, and don’t forget the mustard and rye bread on the side.

Notes

Don’t rinse the sauerkraut to keep its tangy flavor. Use a light lager or pilsner for the beer; avoid hoppy or dark beers. For a non-alcoholic version, substitute apple cider or chicken broth. Let the skillet rest for 2-3 minutes before serving to allow flavors to meld. Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.

Nutrition

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

Find it online: https://coracooks.com/best-easy-oktoberfest-bratwurst-sauerkraut-skillet-recipe/