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Best Crispy Classic Bratwurst and Sauerkraut Skillet

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A quick and easy weeknight meal featuring pan-seared bratwurst with a shatter-crisp exterior, served with caramelized onions and tangy sauerkraut deglazed with beer for a rich, savory sauce.

Ingredients

Scale
  • 1.5 to 2 lbs high-quality pork bratwurst sausages (raw, with natural casings)
  • 14 oz sauerkraut (drained well, juices reserved)
  • 2 large yellow onions (sliced into half-moons)
  • 1 cup light lager or pilsner beer
  • 2 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 pinch sugar
  • 1 tbsp neutral oil (vegetable or canola)

Instructions

  1. Pat the bratwurst dry with paper towels and slice the onions into half-moons. Drain the sauerkraut in a colander, pressing out excess liquid, and reserve in a bowl.
  2. Heat a large cast iron skillet over medium-high heat. Add the neutral oil and let it shimmer. Place brats in the pan in a single layer (work in batches if necessary). Sear for 3-4 minutes on each side until deeply browned and crispy. Remove brats to a plate, leaving the fond (browned bits) in the pan.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add onions and a pinch of salt and sugar. Cook for 8-10 minutes, stirring occasionally, until soft, translucent, and golden brown.
  4. Add the drained sauerkraut, caraway seeds, fennel seeds, and Dijon mustard to the pan. Stir and cook for 3-5 minutes until the kraut heats through and absorbs the onion flavors.
  5. Pour in the beer, scraping up the browned bits from the bottom of the pan. Simmer for 2 minutes to reduce the liquid by about a third.
  6. Return the bratwurst to the skillet, nestling them into the kraut mixture. Spoon some kraut over the sausages. Cover with a lid or foil and simmer on low heat for 2-3 minutes to warm through. Remove lid, let any remaining liquid evaporate, and serve immediately.

Notes

Do not pierce the bratwurst casing with a fork, as this releases juices and prevents crisping. Ensure the sauerkraut is drained well to avoid a soupy dish. Let sausages come to room temperature before cooking for even browning. This dish does not freeze well due to texture changes in the sauerkraut.

Nutrition

Keywords: bratwurst, sauerkraut, skillet dinner, German food, comfort food, weeknight dinner, crispy sausage, beer braised

Find it online: https://zoeplate.com/best-crispy-classic-bratwurst-and-sauerkraut-skillet/