One-Pan German Bratwurst Skillet with Sauerkraut and Potatoes

How to Make One-Pan German Bratwurst Skillet with Sauerkraut and Potatoes

1. 1

   Step 1: Par-cook the potatoes

   Heat a large, heavy skillet over medium heat and add the olive oil. Add the halved baby potatoes cut-side down, season with half the salt and pepper, and cook, undisturbed, until golden on the cut side, about 6–8 minutes. Reduce heat to medium-low, cover and cook until potatoes are tender when pierced, about 6–8 more minutes; remove potatoes to a plate and set aside.

   For this step

   • 1 1/2 lbBaby potatoes (halved if large)
   • 2 tbspOlive oil
   
2. 2

   Step 2: Brown the bratwurst

   Increase heat to medium-high and add the bratwurst to the same skillet (add a touch more oil if the pan is dry). Brown the sausages on all sides, turning frequently, about 6–8 minutes total — you want a nice golden crust but they do not need to be fully cooked through. Transfer sausages to the plate with the potatoes.

   For this step

   • 6 linksBratwurst links (pork or your choice)
   
3. 3

   Step 3: Soften the onion

   Lower heat to medium, add the sliced onion to the skillet and cook until softened and beginning to brown, about 4–5 minutes. Scrape up any browned bits from the pan (those add flavor) and season onions with the remaining salt and pepper.

   For this step

   • 1 largeYellow onion (thinly sliced)
   
4. 4

   Step 4: Combine sauerkraut, mustard and liquid

   Stir the drained sauerkraut and Dijon mustard into the onions, then pour in the chicken broth or beer and stir to combine. Nestle the browned bratwurst and par-cooked potatoes back into the sauerkraut mixture, bring to a gentle simmer, then cover and cook for 6–8 minutes to heat through and meld flavors.

   For this step

   • 14 ozSauerkraut (drained)
   • 1 cupLow-sodium chicken broth (or beer)
   • 2 tbspDijon mustard
   
5. 5

   Step 5: Reduce and crisp

   Remove the lid and increase heat to medium-high for 2–3 minutes to reduce excess liquid and allow the edges of the bratwurst and potatoes to get slightly crisp. Taste and adjust seasoning with more salt and pepper if needed.
   
6. 6

   Step 6: Garnish and serve

   Sprinkle chopped fresh parsley over the skillet for brightness. Serve warm straight from the pan with mustard on the side for dipping and an extra drizzle of pan juices if desired.

   For this step

   • 2 tbspFresh parsley (chopped) for garnish
   

1. Heat a large, heavy skillet over medium heat and add the olive oil. Add the halved baby potatoes cut-side down, season with half the salt and pepper, and cook, undisturbed, until golden on the cut side, about 6–8 minutes. Reduce heat to medium-low, cover and cook until potatoes are tender when pierced, about 6–8 more minutes; remove potatoes to a plate and set aside.
2. Increase heat to medium-high and add the bratwurst to the same skillet (add a touch more oil if the pan is dry). Brown the sausages on all sides, turning frequently, about 6–8 minutes total — you want a nice golden crust but they do not need to be fully cooked through. Transfer sausages to the plate with the potatoes.
3. Lower heat to medium, add the sliced onion to the skillet and cook until softened and beginning to brown, about 4–5 minutes. Scrape up any browned bits from the pan (those add flavor) and season onions with the remaining salt and pepper.
4. Stir the drained sauerkraut and Dijon mustard into the onions, then pour in the chicken broth or beer and stir to combine. Nestle the browned bratwurst and par-cooked potatoes back into the sauerkraut mixture, bring to a gentle simmer, then cover and cook for 6–8 minutes to heat through and meld flavors.
5. Remove the lid and increase heat to medium-high for 2–3 minutes to reduce excess liquid and allow the edges of the bratwurst and potatoes to get slightly crisp. Taste and adjust seasoning with more salt and pepper if needed.
6. Sprinkle chopped fresh parsley over the skillet for brightness. Serve warm straight from the pan with mustard on the side for dipping and an extra drizzle of pan juices if desired.