This skillet Bratwurst and Sauerkraut with onions and apples is seasoned with caraway seeds, apple cider vinegar, spicy brown mustard, and freshly ground black pepper. This recipe is full of flavor and easy enough for a weeknight meal.
Ingredients Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Bratwurst: I purchase Johnsonville Original Bratwurst or Kirkland Signature Bratwurst.
- Apples: Honeycrisp, Braeburn, Cosmic Crisp, Pink Lady, and Fuji apples are all good choices.
- Caraway seeds: They add flavor and pair well with bratwurst and sauerkraut.
- Apple cider vinegar: As a substitute, you can use white wine vinegar or champagne vinegar.
- Mustard: Use spicy brown mustard, regular yellow mustard, Dijon mustard, whole grain mustard, or honey mustard.
- Sauerkraut: I like the refrigerated, bagged sauerkraut because it’s crispier and tastier, but you can use the jarred sauerkraut. I stay away from the canned because it picks up a tinny taste.
- Chicken broth: Preferably low-sodium.
How to Make Bratwurst and Sauerkraut
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the sausage in a little butter over medium heat. Move the browned sausage to a plate.
- Brown the onions and apples in a little butter over medium-low heat. Reduce the heat to low and add the garlic and caraway seeds, cooking for a minute.
- Stir in the vinegar, mustard, sauerkraut, chicken broth, and black pepper. Add the cooked bratwurst, cover, and simmer for 20-25 minutes.
Preparation Tips for Success
- Pork bratwursts are cooked through when they reach an internal temperature of 160 degrees. For accurate testing, use an instant-read meat thermometer.
- Drain the sauerkraut through a fine-mesh screen.
- Garnish with fresh chopped thyme, chives, or parsley.
Perfect Pairings
Some of my favorites are German potato salad, potato pancakes, and potato dumplings. Other great choices are German cucumber salad, crusty rye bread, and sauteed mushroooms and onions.
Bratwurst and Sauerkraut
This skillet Bratwurst and Sauerkraut with onions and apples is seasoned with caraway seeds, apple cider vinegar, spicy brown mustard, and freshly ground black pepper.
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Servings: 5 servings
Calories: 330kcal
Ingredients
- 5 bratwurst sausages
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 large apple sliced in wedges
- 2 cloves garlic, minced
- pinch caraway seeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- 24 ounces sauerkraut, drained
- 1 cup low-sodium chicken broth
- ½ freshly ground black pepper
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Brown the sausage on both sides. Move the browned sausage to a plate.
- Melt 1 tablespoon butter over medium-low heat. Add the onions and apples and cook until the apples are brown and the onions are tender. Reduce the heat to low and add the garlic and caraway seeds, and cook for 1 minute.
- Stir in the apple cider vinegar, spicy brown mustard, sauerkraut, chicken broth, and black pepper. Add the cooked bratwurst, cover, and simmer for 20-25 minutes or until the bratwurst are cooked through. Bratwurst are done when they reach an internal temperature of 160 degrees,
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at 50% power for short increments until warm.
Nutrition
Calories: 330kcal | Carbohydrates: 17g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1543mg | Potassium: 596mg | Fiber: 6g | Sugar: 8g | Vitamin A: 196IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 3mg
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