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Easy Bratwurst and Sauerkraut Skillet: 20-Minute One-Pan Dinner

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This easy bratwurst and sauerkraut skillet is a quick, one-pan dinner that delivers authentic German flavor in just 20 minutes. Perfect for busy weeknights, it features juicy bratwurst with a crispy crust nestled in tangy sauerkraut with caraway seeds.

Ingredients

Scale
  • 4 fresh bratwurst links (about 1 pound)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can (14-16 ounces) sauerkraut, drained but not rinsed
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon black pepper
  • 1 bay leaf (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients (5 minutes): Thinly slice the onion into half-moons. Mince the garlic cloves. Drain the sauerkraut in a colander—don’t rinse it unless you prefer a milder flavor. Pat the bratwurst links dry with paper towels; this helps them brown better. Set everything within arm’s reach because this recipe moves fast.
  2. Heat the skillet (2 minutes): Place your cast iron skillet over medium-high heat and add the olive oil. Let it heat until the oil shimmers but isn’t smoking—about 2 minutes. You want a good sear, not a burnt exterior.
  3. Sear the bratwurst (6 minutes): Carefully place the bratwurst links in the hot skillet, making sure they’re not touching each other. Let them cook undisturbed for 3 minutes. You should hear a satisfying sizzle—that’s the sound of flavor developing. Flip them with tongs and cook for another 3 minutes on the second side. The brats should be deeply browned with a crackly-looking casing. Don’t rush this step; the caramelization is what makes the dish sing.
  4. Remove the brats and cook the aromatics (3 minutes): Transfer the seared brats to a plate and set aside. Reduce the heat to medium. Add the sliced onion to the skillet (there should be enough fat left from the oil and brats). Cook, stirring occasionally, for 2 minutes until the onion softens and starts to turn golden at the edges. Add the minced garlic and cook for 30 seconds more—just until fragrant. Be careful not to burn the garlic, or it will turn bitter.
  5. Add the sauerkraut and seasonings (2 minutes): Stir in the drained sauerkraut, caraway seeds, black pepper, and bay leaf (if using). Cook for 1-2 minutes, stirring to combine everything. You’ll notice the sauerkraut starting to warm through and release its tangy aroma. Pour in the chicken broth and stir again, scraping up any browned bits from the bottom of the pan—that’s pure flavor.
  6. Return the brats and simmer (8-10 minutes): Nestle the seared bratwurst back into the skillet, pushing them down so they’re partially submerged in the sauerkraut mixture. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover the skillet with a lid or foil and let it cook for 8-10 minutes. The brats will finish cooking through while absorbing all those delicious flavors from the sauerkraut and broth. The internal temperature should reach 160°F (71°C).
  7. Rest and serve (2 minutes): Remove the skillet from the heat and let it rest, uncovered, for 2 minutes. This allows the juices to redistribute. Discard the bay leaf. Garnish with fresh parsley if desired, and serve hot.

Notes

Don’t pierce the brats while cooking to keep them juicy. Let the skillet get hot enough for a good sear. Caraway seeds are essential for authentic flavor. Watch the salt—both bratwurst and sauerkraut are already salty. Leftovers can be stored in the refrigerator for up to 4 days and reheat well in a skillet.

Nutrition

Keywords: bratwurst, sauerkraut, skillet, one-pan, weeknight dinner, German, 20-minute meal

Find it online: https://breezybake.com/easy-bratwurst-and-sauerkraut-skillet-20-minute-one-pan-dinner/