Sausage, Apple, Sauerkraut and Potato Skillet

4.89 from 9 votes

Sausage, Apple, Sauerkraut and Potato Skillet

German sausages with apples, onion, sauerkraut and potatoes, in one skillet on the stovetop. Perfect for celebrating Oktoberfest and the fall season.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: German

Servings: servings

Calories: 312kcal

Author: Kelly Wildenhaus

Ingredients

4-6 fresh pork sausage links, German-style or bratwurst
Olive oil
Butter
1 yellow onion, peeled and cut into wedges
2 Granny Smith apples, peeled and cored, cut into slices
½ pound small yellow waxy potatoes, cut in half
1 (14-oz.) can sweet Bavarian style sauerkraut with caraway seeds, drained
1 teaspoon caraway seed (optional)
1 cup apple juice
¼ cup brown sugar (I use dark brown)
Kosher salt and fresh cracked pepper
German or Creole grainy mustard for serving

Instructions

Heat a large skillet over medium-high with a glug of olive oil. Pierce sausages several times and then brown on all sides in skillet, about 10 minutes. Remove and set aside.
Add a little more olive oil and a knob of butter to skillet. Toss in onions, add a pinch of salt, and sauté until lightly browned and starting to soften. If needed, add a little more butter and then the apple slices, toss gently and cook with the onions for a couple of minutes. Lastly, add the potatoes and toss with onion-apple mixture and cook, stirring frequently for a few more minutes. Season lightly with salt.
Add the drained sauerkraut, apple juice and brown sugar, and, if desired, more caraway seed. Stir to combine and bring to a simmer.
Nestle sausages in apple-sauerkraut-potato mixture, cover and simmer for 20-25 minutes, stirring occasionally. Remove lid and simmer another 20-25 minutes until sausage is cooked through, potatoes are tender and most of the liquid has evaporated, stirring occasionally.
Season with salt and pepper and serve, with grainy mustard and rye bread or soft pretzel rolls with butter. Enjoy!

Notes

You might be wondering if this is too sweet. It’s not, there is a nice balance between sweet and sour, and the tart apple and onion. It all cooks down until most of the liquid evaporates, and all the flavors meld together perfectly. And a swipe of German-style or Creole whole grain mustard gilds the lily.

Nutrition