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Best Oktoberfest Bratwurst and Sauerkraut Skillet – Easy 30-Minute Dinner

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This hearty and satisfying skillet dinner features crispy golden-brown bratwurst, tangy sauerkraut, and sweet caramelized onions, all cooked in one pan in about 30 minutes. It’s an easy, crowd-pleasing meal that tastes like a German beer hall classic without the fuss.

Ingredients

Scale
  • 4 fresh bratwurst links (about 1 pound total)
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, thinly sliced
  • 1 ½ cups sauerkraut, drained but not rinsed
  • ½ cup low-sodium chicken broth
  • 1 teaspoon caraway seeds (optional)
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt
  • Whole-grain mustard or spicy brown mustard, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prep your ingredients: slice the onion into thin half-moons, drain the sauerkraut, measure the broth, and have spices ready.
  2. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and let it get hot, about 2 minutes, until shimmering.
  3. Sear the bratwurst: place the links in the hot skillet and cook for 4-5 minutes per side until deeply golden brown with a nice crust. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the sliced onions to the skillet (add another teaspoon of oil if needed). Cook, stirring occasionally, for 5-7 minutes until softened and golden brown, scraping up any browned bits from the pan.
  5. Add the drained sauerkraut, caraway seeds (if using), black pepper, and salt. Stir and cook for 2 minutes to warm through.
  6. Pour in the chicken broth and stir. Nestle the seared bratwurst back into the skillet, pushing them into the sauerkraut and onions. Bring to a simmer.
  7. Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes until the bratwurst is cooked through (internal temperature of 160°F / 71°C) and the sauerkraut has absorbed the pan juices.
  8. Remove from heat and let rest for 5 minutes. Serve the bratwurst on a bed of sauerkraut and onions, with mustard and fresh parsley if desired.

Notes

For best results, use fresh bratwurst (not pre-cooked) and refrigerated sauerkraut. Don’t skip searing the bratwurst—it adds crucial flavor. If the sauerkraut is too salty, rinse it briefly before cooking. For a beer-braised version, substitute chicken broth with ½ cup German-style beer. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, skillet dinner, 30-minute meal, German recipe, one-pan dinner

Find it online: https://emmastirs.com/best-oktoberfest-bratwurst-and-sauerkraut-skillet-easy-30-minute-dinner/