Octoberfest Bratwurst and Sauerkraut Skillet
Bring the flavors of Bavaria home with this sizzling Octoberfest Bratwurst and Sauerkraut Skillet recipe! Bursting with juicy bratwurst sausages, tangy sauerkraut, and caramelized onions, this hearty one-pan meal is enhanced with the rich, malty depth of German lager. A touch of brown sugar, Dijon mustard, and caraway seeds adds a perfect balance of sweetness and spice, making every bite irresistible. Ready in just 40 minutes, this dish is ideal for cozy weeknight dinners or festive celebrations. Serve it straight from the skillet with a side of soft pretzels or rustic rye bread for a true Oktoberfest feast. Whether you're craving comfort food or classic German flavors, this crowd-pleasing recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces bratwurst sausages
- 1 large yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 cups sauerkraut
- 1 cup beer (preferably a German lager or Oktoberfest-style)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 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 half-moons and mince the garlic cloves. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Place the bratwurst sausages in the skillet and brown them on all sides, about 8-10 minutes. Remove the sausages from the skillet and set aside (they do not need to be fully cooked yet).
Add the remaining tablespoon of olive oil to the skillet, followed by the sliced onions. Cook, stirring occasionally, until the onions are soft and lightly caramelized, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sauerkraut to the skillet and stir to combine with the onions. Cook for 2 minutes.
Pour the beer into the skillet, scraping the bottom to deglaze any flavorful browned bits stuck to the pan.
Stir in the brown sugar, apple cider vinegar, Dijon mustard, caraway seeds, salt, and black pepper.
Return the browned bratwurst sausages to the skillet, nestling them into the sauerkraut mixture.
Reduce the heat to medium-low, cover the skillet with a lid, and let everything simmer for 15-20 minutes, or until the bratwurst is fully cooked and the flavors are well combined.
Garnish with fresh parsley, if desired, and serve hot straight from the skillet. This dish pairs beautifully with soft pretzels or hearty rye bread.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 502 mg | 11% | |
*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.
