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Classic Oktoberfest Bratwurst and Sauerkraut Skillet

Classic Oktoberfest Bratwurst and Sauerkraut Skillet - featured image
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A simple, one-pan German dish featuring browned bratwurst sausages simmered with caramelized onions, tangy sauerkraut, and savory spices for a comforting autumn meal.

Ingredients

Scale
  • 8–12 links pork bratwurst sausages
  • 1 large jar or bag sauerkraut (drained, not rinsed)
  • 2 large yellow onions, sliced into half-moons
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1/4 cup water or beer (optional)

Instructions

  1. Remove bratwursts from the fridge and let sit for 10 minutes to take the chill off. Score the sausages lengthwise 2-3 times with a sharp knife to prevent bursting and allow fat to render.
  2. Slice onions into half-moons and mince garlic cloves finely.
  3. Heat a large skillet over medium-high heat. Add butter and let it melt until foaming. Place sausages in the pan in a single layer and cook for 3-4 minutes per side until deeply browned. Remove sausages to a plate and set aside.
  4. In the same pan with rendered fat, add sliced onions. Reduce heat to medium and cook for 5 minutes until soft and golden. Add minced garlic in the last minute.
  5. Add drained sauerkraut and caraway seeds to the pan. Stir to combine and cook for 2 minutes to heat through and caramelize slightly.
  6. Return sausages to the pan, nestling them into the kraut mixture. Pour in Dijon mustard, Worcestershire sauce, and 1/4 cup water or beer. Stir gently to coat.
  7. Cover the pan with a lid, reduce heat to medium-low, and simmer for 5 minutes to steam the sausages through.
  8. Remove the lid and cook uncovered for another 2 minutes to evaporate excess liquid and create a glaze. Ensure sausages are hot and kraut is tender.
  9. Serve immediately with crusty bread or mustard on the side.

Notes

Do not rinse the sauerkraut to preserve the tangy flavor and beneficial bacteria. Scoring the sausages is crucial to prevent them from bursting and to allow fat to render. Taste before adding extra salt as both the kraut and sausages are salty. For a spicy kick, add jalapeño or red pepper flakes. For a vegetarian option, use plant-based bratwursts.

Nutrition

Keywords: Oktoberfest, Bratwurst, Sauerkraut, German Recipe, Skillet, One-Pan Meal, Comfort Food, Autumn Dinner, Sausage, Cabbage

Find it online: https://sunnysavory.com/classic-oktoberfest-bratwurst-and-sauerkraut-skillet-easy-german-recipe/