Bratwurst and Sauerkraut
A comforting German-style skillet of browned bratwurst simmered with tangy sauerkraut, sweet apple, and soft onions in a savory broth. Simple to prepare and full of hearty, balanced flavors—perfect for weeknight dinners or casual gatherings.
Equipment
- Large deep skillet or wide pot
- Plate
Ingredients
- 1 medium yellow onion
- 1 medium apple
- 2 cloves garlic minced
- 1 Tbsp cooking oil
- 19 ounces bratwurst about 5 links
- 24 ounces sauerkraut drained
- 1/4 teaspoon caraway seeds optional
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper freshly cracked
- 1 cup chicken broth
Instructions
Prep
- Thinly slice the onion and the apple. Finely mince the garlic so it's ready to use.
Brown the Sausage
- Heat the cooking oil in a large deep skillet or wide pot over medium heat until it shimmers. Add the bratwurst and sear on all sides until nicely browned—there's no need to cook them through at this stage. Transfer the browned sausages to a clean plate and set aside.
Sauté
- In the same pan, add the sliced onion, apple, and minced garlic. Cook, stirring occasionally, until the onion is softened and the apple starts to soften and pick up a little color, about 5 minutes.
Combine
- Drain the sauerkraut and add it to the skillet. Sprinkle in the caraway seeds (if using), paprika, and black pepper, then pour in the chicken broth. Stir everything together to blend the flavors, and nestle the browned bratwurst back into the sauerkraut mixture.
Simmer
- Cover the pan and bring the liquid up to a gentle simmer. Lower the heat and let the sausages cook in the sauerkraut and broth for about 20 minutes, or until the bratwurst are cooked through. Taste and adjust seasoning if needed, then serve hot.