Description
A quick and flavorful one-pan dinner featuring seared bratwurst, caramelized onions, and tangy sauerkraut in a savory mustard-beer sauce, ready in just 20 minutes.
Ingredients
Scale
- 6 links bratwurst (approx. 1.5 lbs / 680g)
- 2 large yellow onions, sliced into thin half-moons
- 16 oz jar sauerkraut, drained and pressed dry
- 3 tbsp spicy brown mustard (coarse-grain)
- 1/2 cup beer (light lager or pilsner) or beef broth
- 2 tbsp butter
Instructions
- Slice onions into thin half-moons. Drain sauerkraut thoroughly in a colander, pressing out excess liquid. Score bratwurst links with 2-3 shallow cuts on each side.
- Heat a 12-inch skillet over medium-high heat. Add bratwursts directly to the dry pan. Cook for about 3 minutes per side until browned and slightly charred. Remove sausages and set aside on a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add sliced onions. Cook for 4 minutes, stirring occasionally, until softened and translucent.
- Add drained sauerkraut to the onions and stir to combine. Pour in beer (or broth) and spicy brown mustard. Stir, scraping up brown bits from the bottom. Simmer for 2 minutes until the sauce thickens slightly.
- Return seared bratwursts to the skillet, nestling them into the mixture. Spoon sauce over the sausages. Heat through for 1-2 minutes. Remove from heat and serve.
Notes
Ensure sauerkraut is thoroughly drained to prevent a soupy sauce. Scoring the sausages helps them cook evenly and prevents bursting. If using raw brats, poach them in the beer/onion mixture for 10 minutes before searing. This recipe does not freeze well; store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: Approx. 2 sausages +
- Calories: 450
- Sodium: 900
- Fat: 32
- Carbohydrates: 18
- Fiber: 4
- Protein: 22
Keywords: Oktoberfest, bratwurst, one-pan dinner, quick weeknight meals, German sausage, skillet dinner, 20 minute recipes, comfort food