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Best Easy Oktoberfest Bratwurst and Sauerkraut Skillet Recipe

Oktoberfest bratwurst and sauerkraut skillet - featured image
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A quick and easy one-skillet meal featuring juicy bratwurst, tangy sauerkraut, and caramelized onions, perfect for Oktoberfest season or any cold-weather celebration.

Ingredients

Scale
  • 4 uncooked bratwurst sausages (about 1 lb total)
  • 1 tablespoon olive oil or neutral cooking oil
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can or jar of sauerkraut (about 14–16 oz), drained but not rinsed
  • 1/2 cup low-sodium chicken broth or beef broth
  • 1/2 cup beer (optional, but highly recommended)
  • 1 teaspoon caraway seeds (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the ingredients: Thinly slice the yellow onion, mince the garlic, drain the sauerkraut (do not rinse), and measure out the broth and beer.
  2. Brown the bratwurst: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the bratwurst in the pan. Cook undisturbed for 4-5 minutes per side until deep golden brown. Use tongs to turn them. Remove the brats to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add the sliced onion to the same skillet and cook for 5-7 minutes, stirring occasionally, until soft and golden. Add the minced garlic and caraway seeds (if using) and cook for 30 seconds until fragrant.
  4. Build the braising liquid: Pour in the chicken broth and beer (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the bay leaf.
  5. Add the sauerkraut: Stir in the drained sauerkraut, spreading it evenly. Nestle the browned bratwurst back into the skillet, partially submerged in the liquid.
  6. Simmer: Bring the liquid to a gentle boil, then reduce heat to low. Cover the skillet and simmer gently for 20-25 minutes. Halfway through, flip the brats. The brats should be cooked through (internal temperature of 160°F / 71°C) and the sauerkraut tender.
  7. Finish and serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot.

Notes

Do not pierce the bratwurst casings to keep them juicy. Brown in batches if needed to avoid overcrowding. Deglaze the pan to incorporate the fond. Adjust liquid level as needed during simmering. Let the skillet rest for 5 minutes before serving. For best results, use uncooked bratwurst and brown them well.

Nutrition

Keywords: Oktoberfest, bratwurst, sauerkraut, skillet, one-pan, German, sausage, quick dinner

Find it online: https://spoonluma.com/best-easy-oktoberfest-bratwurst-and-sauerkraut-skillet-recipe/