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Easy German Bratwurst Skillet with Sauerkraut & Onions

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A quick and comforting German-inspired skillet with bratwurst, caramelized onions, and sauerkraut simmered in beer. Ready in under 30 minutes, it’s perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 6 links bratwurst (about 1.5 pounds), fresh or pre-cooked
  • 1 (14-ounce) jar or can sauerkraut, drained but not rinsed
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 cup (8 ounces) German-style lager or pilsner beer (or non-alcoholic beer or beef broth)
  • 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 the Ingredients (5 minutes): Thinly slice both onions into half-moons. Drain the sauerkraut in a colander but don’t rinse it. Pat the bratwurst dry with paper towels.
  2. Brown the Bratwurst (8-10 minutes): Heat a large skillet over medium-high heat. Add 1 tablespoon of butter. Once sizzling, add the bratwurst links. Cook for 4-5 minutes per side until deep golden brown. Remove to a plate and set aside.
  3. Caramelize the Onions (10-12 minutes): Reduce heat to medium. Add remaining 1 tablespoon of butter. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and golden brown. If they start to stick, add a splash of water or beer.
  4. Add the Sauerkraut and Seasonings (2 minutes): Add drained sauerkraut, caraway seeds, and brown sugar. Stir and cook for about 2 minutes.
  5. Deglaze with Beer (1 minute): Pour in the beer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it bubble for about a minute.
  6. Simmer the Bratwurst (10-12 minutes): Nestle the browned bratwurst back into the skillet. Reduce heat to medium-low. Cover and simmer for 10-12 minutes.
  7. Finish and Serve (2 minutes): Uncover. Taste and adjust seasoning with salt and pepper if needed. Let cook uncovered for another minute or two to thicken the sauce slightly. Garnish with fresh parsley. Serve hot with whole grain mustard on the side.

Notes

Don’t rush the onions—medium heat and patience give you sweet, jammy onions. Score the bratwurst with shallow slits before browning for extra flavor. Use a light German lager or pilsner; avoid dark beers or IPAs. Let the bratwurst rest after browning to keep them juicy. For a thicker sauce, remove bratwurst and let sauce bubble uncovered for 2-3 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: bratwurst, sauerkraut, German skillet, quick dinner, one-pan meal, Oktoberfest, comfort food

Find it online: https://lumalunch.com/easy-german-bratwurst-skillet-with-sauerkraut-and-onions/