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Crispy Bratwurst and Sauerkraut Skillet

Crispy Bratwurst and Sauerkraut Skillet - featured image
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A quick, 20-minute one-pan meal that transforms humble ingredients into a savory, crispy comfort food dish. By searing raw bratwurst and properly draining the sauerkraut, this recipe achieves a perfect balance of textures and flavors, turning even sauerkraut skeptics into fans.

Ingredients

Scale
  • 1.5 pounds raw pork bratwurst sausages
  • 2 cups raw, refrigerated sauerkraut (drained and squeezed dry)
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil (canola or vegetable)
  • 1 teaspoon brown sugar
  • 1 teaspoon ground caraway seeds
  • Pinch of black pepper
  • Salt to taste

Instructions

  1. Drain the sauerkraut in a colander, pressing hard to remove excess liquid. If still wet, squeeze in a clean kitchen towel.
  2. Slice the bratwursts into coin-shaped rounds or diagonal chunks to increase surface area for browning.
  3. Slice the onions into half-rings.
  4. Heat a large 12-inch skillet (cast iron or heavy stainless steel) over medium-high heat. Add the oil and butter, letting the butter melt and foam slightly.
  5. Add the sausage slices to the pan in a single layer (cook in batches if necessary to avoid crowding). Sear undisturbed for 2-3 minutes until golden brown, then flip and cook the other side. Remove sausages to a plate.
  6. In the same pan, add the sliced onions. Sprinkle with a pinch of salt and the brown sugar. Cook, stirring occasionally, until soft and starting to turn golden (3-4 minutes).
  7. Add the drained sauerkraut to the pan with the onions. Sprinkle with caraway seeds and black pepper. Stir to combine and let heat through for about 2 minutes.
  8. Return the sausages to the pan. Toss everything together and cook for another 2-3 minutes until the kraut gets slightly crispy at the edges and sausages reheat.
  9. Taste and adjust seasoning with salt or pepper if needed. Serve immediately.

Notes

Draining the sauerkraut thoroughly is crucial for achieving crispiness; wet kraut will steam instead of fry. Avoid overcrowding the pan when searing sausages to ensure a good crust. If the pan looks dry during cooking, add a tiny splash of water or broth to steam the kraut slightly before crisping it again. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

Nutrition

Keywords: bratwurst, sauerkraut, skillet meal, quick dinner, comfort food, one pan, german food, weeknight dinner, crispy sausage

Find it online: https://clunkcook.com/crispy-bratwurst-and-sauerkraut-skillet-easy-20-min-meal/