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Crispy Bratwurst and Sauerkraut: Easy 1-Pan Dinner

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A comforting one-pan meal featuring juicy bratwurst boiled in beer and water, then seared until crispy, served with caramelized apples, onions, and tangy sauerkraut.

Ingredients

Scale
  • 4 links high-quality pork bratwurst
  • 16 oz raw, refrigerated sauerkraut
  • 2 large firm apples (Honeycrisp or Granny Smith)
  • 1 large yellow onion
  • 2 tbsp unsalted butter
  • 1 cup light lager or pilsner
  • 1 tsp caraway seeds
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Place bratwurst in a medium saucepan with beer and enough water to cover by an inch. Simmer gently for 10 minutes, then remove and pat dry.
  2. While sausages cook, slice onion into thin half-rings and core/slice apples into 1/4 inch wedges. Drain sauerkraut thoroughly and squeeze out excess liquid.
  3. Heat a large skillet over medium-high heat with butter. Sear par-cooked sausages for 2-3 minutes per side until golden brown and crispy. Remove to a plate.
  4. In the same skillet, cook onions and apples for 3-4 minutes until onions soften and apples begin to caramelize.
  5. Add drained sauerkraut and caraway seeds to the skillet. Stir, reduce heat to medium-low, cover, and simmer for 3 minutes.
  6. Return sausages to the skillet, nestling them into the vegetables. Sprinkle with salt and pepper. Cook uncovered for 1-2 minutes to crisp the bottom. Serve warm with mustard.

Notes

Ensure sausages are patted dry before searing for maximum crispiness. Do not overcrowd the pan. If using shelf-stable sauerkraut, rinse thoroughly to remove excess salt. Internal temperature of sausages should reach 160°F (71°C).

Nutrition

Keywords: bratwurst, sauerkraut, one-pan dinner, comfort food, German cuisine, weeknight dinner, skillet meal, pork sausages

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