Print

Classic Bratwurst and Sauerkraut Skillet: 30-Minute Oktoberfest Dinner

bratwurst and sauerkraut skillet - featured image
Print Recipe

This one-pan bratwurst and sauerkraut skillet delivers authentic German biergarten flavor in just 30 minutes. Seared brats, caramelized onions, and toasted sauerkraut simmered in beer create a hearty, cozy meal perfect for Oktoberfest or any weeknight.

Ingredients

Scale
  • 4 bratwurst links (about 1 lb)
  • 1 lb sauerkraut (about 2 cups, drained)
  • 1 large yellow onion, thinly sliced
  • 1 cup German-style lager or amber ale (8 oz)
  • 2 tablespoons unsalted butter
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • Whole grain mustard for serving

Instructions

  1. Prep your ingredients: Thinly slice the onion into half-moons. Drain the sauerkraut in a colander and gently squeeze out excess liquid. Open the beer. Chop parsley for garnish.
  2. Sear the brats: Heat a 12-inch cast iron skillet over medium-high heat. Add butter; once melted and sizzling, place bratwurst links in the pan. Cook 3-4 minutes per side until deep golden brown. Transfer to a plate (they will not be fully cooked).
  3. Caramelize the onions: Reduce heat to medium. Add sliced onions to the skillet, scraping up browned bits. Cook 5 minutes, stirring occasionally, until soft and golden. Sprinkle brown sugar over onions and stir.
  4. Add the sauerkraut: Add drained sauerkraut and caraway seeds (if using) to the skillet. Stir to combine. Cook undisturbed 2-3 minutes to let the sauerkraut brown slightly.
  5. Simmer in beer: Pour beer into the skillet, scraping up any browned bits. Nestle the bratwurst back into the sauerkraut mixture. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 10 minutes.
  6. Finish and serve: Remove lid. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley. Serve hot from the skillet with whole grain mustard on the side.

Notes

Don’t pierce the bratwurst casings when turning; use tongs. Let the sauerkraut brown slightly before adding beer for deeper flavor. Use a meat thermometer to ensure brats reach 160°F (71°C). For a dairy-free version, substitute butter with olive oil.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, one-pan, skillet, 30-minute, German, sausage, fall dinner

Find it online: https://cookluma.com/classic-bratwurst-and-sauerkraut-skillet-30-minute-oktoberfest-dinner/