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Best Easy Bavarian Bratwurst Skillet Recipe

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A hearty, tangy, and smoky one-pan dinner with bratwurst, sauerkraut, and crispy potatoes that comes together in about 40 minutes. Perfect for busy weeknights, this crowd-pleaser is proof you don’t need fancy ingredients to make something unforgettable.

Ingredients

Scale
  • 4–5 fresh bratwurst sausages (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups sauerkraut, drained but not rinsed
  • 1 cup low-sodium chicken broth
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper, freshly ground
  • 1 bay leaf
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 tablespoon butter
  • Salt to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Whole-grain mustard (for serving, optional)

Instructions

  1. Prep the potatoes (optional but recommended): Place chopped potatoes in a medium pot, cover with cold salted water, and bring to a boil. Cook for 5-6 minutes until edges soften. Drain and set aside.
  2. Brown the bratwurst: Heat olive oil in a large skillet over medium-high heat. Add bratwurst and cook undisturbed for 4-5 minutes per side until deeply golden brown. Transfer to a plate.
  3. Sauté the aromatics: In the same skillet, reduce heat to medium. Add sliced onion and cook for 5-6 minutes until soft and golden. Add garlic and cook for 30 seconds until fragrant.
  4. Add the sauerkraut and seasonings: Stir in sauerkraut, caraway seeds (if using), smoked paprika, black pepper, and bay leaf. Cook for 2 minutes.
  5. Simmer everything together: Pour in chicken broth and stir. Nestle bratwurst back into skillet along with any juices. Add potatoes (parboiled or raw). Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are tender and bratwurst is cooked through (internal temp 160°F).
  6. Crisp up the potatoes: Remove lid, increase heat to medium-high, and add butter. Cook for 3-4 minutes until liquid reduces and potatoes get crispy edges. Taste and adjust salt.
  7. Rest and serve: Remove bay leaf. Let skillet rest off heat for 5 minutes. Slice bratwurst or serve whole. Spoon sauerkraut and potatoes around sausages. Garnish with parsley and serve with whole-grain mustard if desired.

Notes

For best results, use refrigerated sauerkraut (not shelf-stable) for better crunch and tang. If watching sodium, rinse sauerkraut before draining. Parboiling potatoes is recommended for extra crispiness. Don’t pierce bratwurst casings while browning to keep juices inside. Let skillet rest 5 minutes before serving for flavors to meld.

Nutrition

Keywords: bratwurst skillet, Bavarian bratwurst, sauerkraut recipe, one-pan dinner, German sausage recipe, easy weeknight dinner

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