Bratwurst with Apples Onion and Sauerkraut
Juicy bratwurst meets the perfect autumnal trifecta of sweet apples, caramelized onions, and tangy sauerkraut in this comforting one-pan recipe. Simmered in the warmth of apple cider and enhanced with a touch of brown sugar and fragrant caraway seeds, this dish strikes the ideal balance of savory and slightly sweet flavors. Golden-browned bratwurst nestle into the hearty sauerkraut mixture, creating a rustic, German-inspired meal that’s both easy to prepare and irresistible. Perfect for weeknight dinners or Oktoberfest celebrations, this dish is ready in just 45 minutes and pairs beautifully with crusty bread or creamy mashed potatoes. Garnished with fresh parsley, it’s the ultimate cozy and flavorful experience!
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Recipe Information
Ingredients
- 6 pieces Bratwurst sausages
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 2 medium Apple (such as Granny Smith or Honeycrisp)
- 2 cups Sauerkraut
- 1 cup Apple cider
- 1 tablespoon Brown sugar
- 1 teaspoon Caraway seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Slice the yellow onion into thin strips and core and slice the apples into wedges (leaving the peel on). Set aside.
Heat a large skillet or heavy-bottomed pan over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan.
Once the butter has melted, add the bratwurst sausages to the pan. Cook them for 4-5 minutes per side until browned. Remove the sausages from the pan and set them aside on a plate.
In the same pan, add the remaining 1 tablespoon of butter. Toss in the sliced onions and cook for 5 minutes, stirring occasionally, until softened and slightly caramelized.
Add the apple slices to the pan with the onions. Cook for another 4 minutes until the apples start to soften.
Stir in the sauerkraut, apple cider, brown sugar, caraway seeds, salt, and black pepper. Mix well to combine.
Nestle the browned bratwurst sausages back into the pan on top of the sauerkraut mixture. Reduce the heat to low, cover the pan, and simmer for 15 minutes, allowing the flavors to meld together.
Remove the lid and cook uncovered for an additional 5 minutes, letting some of the liquid reduce.
Sprinkle the finished dish with fresh parsley for garnish, if desired. Serve the bratwurst with the apple, onion, and sauerkraut mixture alongside crusty bread or mashed potatoes.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 7362 mg | 320% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 46.9 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
