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Best Oktoberfest Bratwurst and Sauerkraut Skillet

Oktoberfest Bratwurst and Sauerkraut Skillet - featured image
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A hearty one-pan meal featuring juicy bratwurst nestled in tangy sauerkraut sweetened with caramelized onions and apples. Perfect for Oktoberfest or a cozy fall dinner.

Ingredients

Scale
  • 4 links bratwurst (about 1 lb)
  • 1 lb sauerkraut, drained
  • 1 large yellow onion, diced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
  • ½ cup apple cider or apple juice
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first. Dice the onion into small, even pieces—about ¼ inch. Peel and core the apple, then dice it into similar-sized cubes. Drain the sauerkraut in a colander and give it a gentle press to remove excess liquid. Set everything aside within easy reach.
  2. Brown the bratwurst. Heat your skillet over medium-high heat. Add the bratwurst links and cook for about 5-7 minutes, turning occasionally with tongs, until they’re nicely browned on all sides. They don’t need to be cooked through yet—just get that deep golden color. Transfer the brats to a plate and set them aside.
  3. Caramelize the onions. Reduce the heat to medium. Add the butter to the skillet, and once it melts, toss in the diced onion. Stir to coat, then let them cook for about 8-10 minutes, stirring occasionally. You want them soft, translucent, and starting to turn golden brown. If they start to stick, add a splash of apple cider to deglaze the pan.
  4. Add the apple and aromatics. Once the onions are caramelized, stir in the diced apple, caraway seeds, and brown sugar. Cook for 2-3 minutes, until the apple starts to soften.
  5. Deglaze with apple cider. Pour in the ½ cup of apple cider and use your wooden spoon to scrape up all those browned bits from the bottom of the pan. Let it bubble for about a minute.
  6. Add the sauerkraut. Stir in the drained sauerkraut until it’s evenly mixed with the onion and apple mixture. Season with a pinch of black pepper.
  7. Nestle the bratwurst back in. Return the browned bratwurst to the skillet, nestling them down into the sauerkraut mixture. They should be mostly submerged. Bring the liquid to a gentle simmer.
  8. Cover and cook. Reduce the heat to low, cover the skillet with a lid, and let everything simmer together for 15-20 minutes.
  9. Check for doneness. The bratwurst should be cooked through and register at least 160°F on an instant-read thermometer. If they’re not quite there, cover and cook for another 5 minutes.
  10. Rest and serve. Remove the skillet from the heat and let it rest, uncovered, for about 5 minutes. Garnish with fresh parsley if desired, and serve straight from the skillet.

Notes

For a milder sauerkraut flavor, rinse the sauerkraut briefly before draining. For a beer-braised version, replace half the apple cider with a dark German beer. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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