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Easy German Bratwurst & Sauerkraut Skillet Meal

German bratwurst and sauerkraut skillet - featured image
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A quick one-pan meal featuring juicy bratwurst and tangy sauerkraut, ready in under 30 minutes. This unfussy, deeply satisfying dish is perfect for busy weeknights and tastes like a hug from someone who shows up with dinner.

Ingredients

Scale
  • 4 bratwurst links (about 1 lb total), fresh or pre-cooked
  • 14–16 oz sauerkraut, drained but not rinsed
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • ½ cup beer or chicken broth
  • 1 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first. Slice the onion thinly, mince the garlic, and drain the sauerkraut (reserve about 2 tablespoons of the brine if you want extra tang later). Pat the bratwurst dry with a paper towel.
  2. Heat your skillet over medium-high heat. Add 1 tablespoon of butter or olive oil. Let it get hot, but not smoking.
  3. Brown the bratwurst. Place the sausages in the skillet in a single layer. Let them sit undisturbed for 3-4 minutes, until the bottom is deeply browned. Use tongs to turn them gently, browning all sides. This should take about 8-10 minutes total.
  4. Remove the sausages to a plate and set aside. Don’t wipe out the pan.
  5. Cook the onion and garlic. Reduce the heat to medium. Add the sliced onion to the pan and cook, stirring occasionally, for 3-4 minutes until softened and starting to brown. Add the minced garlic and cook for 30 seconds more, until fragrant.
  6. Deglaze the pan. Pour in the beer or chicken broth. Use your wooden spoon to scrape up all those browned bits from the bottom of the pan. Let it bubble and reduce for about 1 minute.
  7. Add the sauerkraut and caraway seeds. Stir in the drained sauerkraut and caraway seeds (if using). Let it cook for 2-3 minutes, stirring occasionally, until the kraut is heated through and has absorbed some of the liquid.
  8. Return the sausages to the pan. Nestle the browned bratwurst back into the sauerkraut. Spoon a little of the kraut mixture over the top of each sausage. Cover the pan with a lid or foil, reduce the heat to low, and let everything simmer together for 8-10 minutes.
  9. Check for doneness. If using fresh bratwurst, the internal temperature should reach 160°F (71°C). Pre-cooked bratwurst just needs to be heated through.
  10. Serve immediately. Garnish with fresh parsley if you like. Serve with crusty bread, mashed potatoes, or over egg noodles.

Notes

Don’t rush the browning of the bratwurst; a deep crust is key for flavor. Use tongs instead of a fork to avoid piercing the sausages. Deglazing the pan is essential for building flavor. Let the skillet rest off the heat for 2-3 minutes before serving. For extra tang, reserve some sauerkraut brine to add later.

Nutrition

Keywords: bratwurst, sauerkraut, skillet, German, one-pan, quick dinner, weeknight meal

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