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Best Homemade Oktoberfest Bratwurst and Sauerkraut Skillet

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This Oktoberfest bratwurst and sauerkraut skillet delivers all the cozy, hearty flavors of a German beer hall without requiring a reservation or a plane ticket. It’s quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 4–6 fresh bratwurst links (about 1.5 lbs)
  • 1 (14-ounce) bag or jar sauerkraut, drained but not rinsed
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon caraway seeds
  • 1 tablespoon brown mustard (whole grain or Dijon)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • 1 tablespoon brown sugar or maple syrup (optional, for sweetness)
  • 1/4 cup dark German beer (optional, for beer-infused twist)

Instructions

  1. Prep the Ingredients: Thinly slice your onion and mince the garlic. Drain the sauerkraut in a colander but don’t rinse it. Pat the bratwurst dry with paper towels.
  2. Brown the Brats: Heat 1 tablespoon of butter in your large skillet over medium-high heat. Once sizzling, add the bratwurst. Cook for about 4-5 minutes per side, until deeply browned all over. Remove to a plate and set aside.
  3. Cook the Onions: Reduce heat to medium. Add the remaining 1 tablespoon of butter. Toss in the sliced onions and cook, stirring occasionally, for about 8-10 minutes until soft and golden. Scrape up any browned bits from the bottom of the pan.
  4. Add Garlic and Spices: Stir in the minced garlic and caraway seeds. Cook for about 30 seconds until fragrant.
  5. Build the Kraut Mixture: Add the drained sauerkraut to the pan. Stir in the brown mustard, apple cider vinegar, and chicken broth. If using brown sugar or beer, add it now. Stir to combine.
  6. Return the Brats: Nestle the browned bratwurst back into the skillet, pushing them down into the sauerkraut mixture. The liquid should come about halfway up the sides of the brats. Add a splash more broth if needed.
  7. Simmer and Finish: Bring the mixture to a gentle simmer. Cover the skillet with a lid or foil. Reduce heat to low and let it cook for 15-20 minutes.
  8. Rest and Serve: Turn off the heat and let the skillet rest, covered, for 5 minutes. Taste the sauerkraut and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired.

Notes

Don’t prick the brats—this releases juices and makes them dry. For extra caramelized onions, cook them longer before adding garlic. If liquid evaporates too quickly during simmering, add a splash more broth. The goal is a slightly saucy kraut, not a dry one.

Nutrition

Keywords: Oktoberfest, bratwurst, sauerkraut, skillet, German, fall, one-pan, comfort food

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