Print

Easy Oktoberfest Bratwurst and Sauerkraut Skillet

Oktoberfest Bratwurst and Sauerkraut Skillet - featured image
Print Recipe

A one-pan comfort food dish that sears fresh bratwursts and simmers them with caramelized onions, tangy sauerkraut, and beer for a deep, unified flavor profile.

Ingredients

Scale
  • 6 to 8 fresh raw bratwursts
  • 32 ounces sauerkraut (2 large jars)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 cup light lager or pilsner beer
  • 1 tablespoon Dijon mustard
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • Oil or additional butter for searing

Instructions

  1. Slice onions into half-moons, rinse and drain sauerkraut, and pat bratwursts dry.
  2. Heat a large heavy-bottomed skillet over medium-high heat with oil or butter.
  3. Sear bratwursts for 3-4 minutes per side until browned and crisp; remove and set aside.
  4. Reduce heat to medium and cook onions in the same pan until soft and golden brown (caramelized).
  5. Add sauerkraut, caraway seeds, brown sugar, and Dijon mustard to the onions.
  6. Pour in beer, scraping up browned bits from the bottom of the pan.
  7. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
  8. Uncover, return bratwursts to the pan, and heat through for 2-3 minutes.
  9. Adjust seasoning with salt and pepper and serve immediately.

Notes

Do not pierce the bratwurst casings to retain juices. If using canned sauerkraut, rinse thoroughly to remove excess vinegar. For a non-alcoholic version, substitute beer with beef broth or apple cider. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: Oktoberfest, bratwurst, sauerkraut, skillet, one-pan meal, German food, comfort food, fall recipes, beer brats

Find it online: https://lindabake.com/easy-oktoberfest-bratwurst-and-sauerkraut-skillet/