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Best Bavarian Bratwurst Skillet for Oktoberfest

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This Best Bavarian Bratwurst Skillet with Sauerkraut for Oktoberfest is a quick and easy one-pan meal featuring juicy bratwurst, tangy sauerkraut, sweet apples, and onions simmered in a German-style lager. It’s perfect for Oktoberfest celebrations or a comforting weeknight dinner.

Ingredients

Scale
  • 4 links bratwurst (about 1 pound)
  • 14 ounces sauerkraut, drained
  • 1 large yellow onion, thinly sliced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
  • 1 cup German-style lager beer
  • 2 tablespoons unsalted butter
  • 1 teaspoon caraway seeds
  • 1 tablespoon packed brown sugar
  • Whole grain mustard, for serving
  • Fresh parsley, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Prep your ingredients first. Thinly slice the onion (about ¼-inch thick). Peel and dice the apple into small cubes, about ½-inch. Drain the sauerkraut in a colander and give it a quick rinse if you want to mellow the tang. Pat the bratwurst dry with paper towels.
  2. Heat your skillet over medium heat. Add the butter and let it melt until it’s foamy but not browned. Swirl the pan to coat the bottom evenly.
  3. Sear the bratwurst. Place the bratwurst in the hot skillet, leaving space between each link. Let them cook undisturbed for 4-5 minutes, until the bottoms are deep golden brown. Flip with tongs (no piercing!) and cook another 4-5 minutes on the second side. Remove them to a plate and set aside.
  4. Cook the onions and apples. In the same skillet, add the sliced onion and diced apple. Stir to coat in the butter and pan drippings. Cook for 6-8 minutes, stirring occasionally, until the onions are soft and starting to turn golden at the edges. The apples should be tender but still hold their shape.
  5. Add the sauerkraut and seasonings. Stir in the drained sauerkraut, caraway seeds, and brown sugar. Mix everything together until well combined.
  6. Pour in the beer. Slowly pour the lager into the skillet, stirring gently to incorporate. Let it come to a gentle simmer to deglaze the pan.
  7. Return the bratwurst to the pan. Nestle the seared bratwurst into the sauerkraut mixture, pushing them down slightly so they’re partially submerged.
  8. Cover and simmer. Reduce the heat to low, cover the skillet with a lid or foil, and let everything simmer gently for 15-20 minutes. The bratwurst will finish cooking through, and the sauerkraut will absorb the flavors.
  9. Check for doneness. The bratwurst should be cooked through (internal temperature of 160°F/71°C). If not, cover and cook another 5 minutes.
  10. Rest and serve. Remove the skillet from heat and let it rest, uncovered, for 5 minutes. Taste the sauerkraut and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve straight from the skillet with whole grain mustard on the side.

Notes

If the sauerkraut looks too dry, add a splash more beer or water. If too wet, remove the lid for the last 5 minutes of cooking. For best results, use fresh bratwurst and a German-style lager. Avoid piercing the bratwurst to keep them juicy.

Nutrition

Keywords: bratwurst, sauerkraut, Oktoberfest, German, one-pan, skillet, apple, beer

Find it online: https://ovenmila.com/best-bavarian-bratwurst-skillet-for-oktoberfest/