Easy German Sauerkraut Sausage Skillet Recipe for a Hearty Family Dinner
This simple German-inspired skillet brings together browned smoked sausage, tender onion and apple, and tangy sauerkraut with a little mustard and caraway. It is an easy, hearty dinner for busy weeknights.
Servings 4
Ingredients
- 1 tablespoon olive oil 15 mL
- 1 pound fully cooked smoked bratwurst or kielbasa sliced into 1/2-inch rounds (454 g)
- 1 medium yellow onion thinly sliced (about 1 1/2 cups / 225 g)
- 1 medium tart apple such as Granny Smith, cored and thinly sliced (about 6 ounces / 170 g)
- 1 teaspoon caraway seeds 2 g
- 1/2 teaspoon sweet paprika 1 g
- 1 jar sauerkraut drained but not rinsed, 24 ounces (680 g)
- 1/2 cup low-sodium chicken broth or apple juice 120 mL
- 1 tablespoon whole-grain or Dijon mustard 15 mL
- 1 teaspoon packed light brown sugar 4 g, optional
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 1 tablespoon chopped fresh parsley optional (4 g)
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced sausage in a single layer and cook until browned on both sides, about 4 to 5 minutes. Transfer the sausage to a plate.
- Reduce the heat to medium. Add the onion and apple to the same skillet. Cook, stirring often, until the onion softens and the apple begins to turn tender, about 4 minutes.
- Stir in the caraway seeds and paprika and cook for 30 seconds, just until fragrant.
- Add the drained sauerkraut, broth or apple juice, mustard, optional brown sugar, and black pepper. Stir well, scraping up any browned bits from the bottom of the skillet.
- Return the sausage and any juices to the skillet. Cover and simmer over medium-low heat until the sauerkraut is hot and the flavors have blended, about 5 to 6 minutes.
- Taste before adding any salt; sauerkraut and sausage are often salty enough on their own. Sprinkle with parsley if using, then serve hot.