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Quick German Sausage and Sauerkraut Skillet

German Sausage and Sauerkraut Skillet - featured image
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A quick and easy one-pan skillet meal with smoked sausage, sauerkraut, and apple that comes together in under 30 minutes. Perfect for busy weeknights when you need real food fast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and grated (Granny Smith or Honeycrisp)
  • 1 pound smoked sausage, sliced into 1/2-inch rounds
  • 1 (14-ounce) can or jar sauerkraut, undrained
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • 1 bay leaf
  • Whole grain mustard (for serving, optional)
  • Fresh parsley, chopped (for garnish, optional)
  • Rye bread or crusty bread (for serving, optional)

Instructions

  1. Prep your ingredients: slice sausage into 1/2-inch rounds, thinly slice onion, mince garlic, peel and grate apple, open sauerkraut without draining, measure chicken broth.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add sliced sausage in a single layer and sear undisturbed for 2-3 minutes until deeply browned. Flip and cook another 2 minutes. Transfer to a plate.
  4. Reduce heat to medium. Add sliced onion to the same skillet and cook 4-5 minutes, stirring occasionally, until soft and golden. Add a splash of chicken broth if dry.
  5. Stir in minced garlic and grated apple. Cook 1 minute until fragrant.
  6. Add undrained sauerkraut, chicken broth, caraway seeds (if using), black pepper, and bay leaf. Stir to combine.
  7. Nestle seared sausage back into the skillet. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 8-10 minutes.
  8. Remove lid. Taste and adjust seasoning (salt usually not needed). Remove bay leaf.
  9. Let rest off heat 2-3 minutes before serving. Serve hot with mustard and crusty bread.

Notes

Don’t rinse the sauerkraut—the brine adds flavor. For best results, grate the apple rather than dicing it so it melts into the sauce. If using chicken or turkey sausage, add extra searing time for browning. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: German sausage, sauerkraut skillet, quick weeknight dinner, one-pan meal, smoked sausage, bratwurst, kielbasa, easy dinner

Find it online: https://ovenmila.com/quick-german-sausage-and-sauerkraut-skillet/