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Best German Sausage and Sauerkraut Skillet Recipe

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A warm, cozy one-skillet meal featuring caramelized onions, tangy sauerkraut, and juicy smoked sausage or bratwurst, all balanced with a touch of sweetness from apple and brown sugar. Ready in under 30 minutes, this is the ultimate comfort food for chilly nights.

Ingredients

Scale
  • 1 lb (450g) smoked sausage or bratwurst (or a mix)
  • 1 lb (450g) sauerkraut, drained (refrigerated, not canned)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • ½ cup (120ml) light lager or pilsner beer (or chicken broth)
  • 1 teaspoon caraway seeds
  • 1 small apple (Gala or Fuji), grated
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the ingredients: Slice the sausage into 2-inch pieces (or leave whole). Thinly slice the onion. Mince the garlic. Grate the apple. Drain the sauerkraut well, pressing out excess liquid but do not rinse.
  2. Caramelize the onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until soft and golden brown. Add a splash of water if sticking.
  3. Toast the caraway seeds: Push onions to the side, add caraway seeds to the empty space, and toast for 30 seconds until fragrant. Stir into onions.
  4. Add garlic and apple: Add minced garlic and grated apple. Cook for 1-2 minutes until fragrant.
  5. Deglaze with beer: Pour in the beer. Scrape up browned bits from the pan with a wooden spoon. Simmer for 1-2 minutes until slightly reduced.
  6. Add sauerkraut and brown sugar: Stir in drained sauerkraut and brown sugar. Mix well. Reduce heat to low, cover, and simmer for 5 minutes.
  7. Brown the sausage: In a separate skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add sausage pieces and cook for 2-3 minutes per side until browned and heated through (5-6 minutes per side for whole bratwurst).
  8. Combine and finish: Nestle browned sausage into the sauerkraut mixture. Cover and cook for 2 more minutes. Taste and adjust seasoning with salt and pepper.
  9. Serve: Transfer skillet to table (careful if using cast iron). Garnish with fresh parsley if desired. Serve immediately with crusty bread, mashed potatoes, or a side salad.

Notes

Don’t rush the onions—caramelizing them low and slow is key. Use refrigerated sauerkraut for best texture. Toast caraway seeds to release their aroma. If using canned sauerkraut, drain and rinse lightly. For a non-alcoholic version, substitute beer with chicken broth or apple cider. Leftovers keep for up to 4 days in the fridge and freeze well for up to 3 months.

Nutrition

Keywords: German sausage, sauerkraut skillet, bratwurst, one-skillet meal, comfort food, quick dinner, German recipe

Find it online: https://dinadishes.com/best-german-sausage-and-sauerkraut-skillet-recipe/