Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 15 minutes
Helga’s One-Pan Bratwurst with Potatoes, Apples, and Sauerkraut
A Tribute to Helga’s Timeless Cooking
Helga and her husband ran a renowned German restaurant in New York City, where they mastered the art of hearty, flavorful dishes. Even after retirement, Helga could effortlessly prepare meals for family and friends that would have made the Kaiser himself salivate. This one-pan bratwurst recipe is crafted in her honor, embracing the rich flavors and simple techniques she held dear.
A One-Pan Wonder
Bratwurst takes center stage in this easy yet deeply satisfying dish. Cooking the sausages in a covered skillet with a splash of water ensures their casings remain tender rather than tough and leathery. A few quick pricks with a paring knife allow just enough fat and juices to escape, forming a rich, flavorful fond—the foundation of this dish’s bold taste.
Building Layers of Flavor
Once the juices evaporate, deglazing the pan with beer creates a savory braising liquid that deeply infuses the potatoes with a meaty richness. A combination of butter, caramelized onions, and caraway seeds brings warmth and depth, while apples add a delicate sweetness that balances the tangy sauerkraut. The result is a beautifully layered dish that is both comforting and complex.
Customizing to Your Taste
While this recipe highlights bratwurst, any fresh pork sausage can be used to add a unique twist. A pale lager works best for deglazing, complementing the dish’s rich and tangy elements without overpowering them. Red potatoes provide a creamy texture, but Yukon Gold potatoes are an excellent substitute if preferred.
Bringing It All Together
With quick-to-prep ingredients and a streamlined cooking process, this meal is as effortless as it is satisfying. A final sprinkle of fresh chives adds a bright finish, enhancing the hearty flavors with a fresh herbal note. Serve with crusty bread to soak up every last bit of the flavorful broth.
A Taste of German Comfort
This dish is a celebration of tradition, flavor, and simplicity—just as Helga would have intended. Whether you’re preparing a comforting weeknight dinner or hosting a cozy gathering, this one-pan bratwurst meal will transport you straight to the heart of a German kitchen, where warmth and good food are always in abundance.
Ingredients:
1 pound bratwurst (see NOTES)
1/4 cup water, plus extra as needed
4 tablespoons unsalted butter
1 medium onion, halved and sliced thin
1 tablespoon packed brown sugar
1 1/2 teaspoons caraway seeds
1/2 teaspoon table salt
1/4 teaspoon pepper
3/4 cup beer (see NOTES)
1 pound red potatoes, unpeeled, halved lengthwise and sliced into 1/4-inch half-moons (see NOTES)
1 1/2 cups chicken broth
2 apples, Golden Delicious, cored, halved, and sliced
1/4 inch thick
2 cups sauerkraut, rinsed and drained
2 tablespoons minced fresh chives
Instructions:
Bring bratwursts and water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135° F, 5 to 7 minutes. (If skillet contents begin to sizzle, add 1/4 cup water.)
Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
Add butter, onion, brown sugar, caraway seeds, salt, and pepper to now-empty skillet. Cook, stirring constantly, until caraway is fragrant, about 2 minutes.
Stir in beer, scraping up any browned bits. Simmer, stirring frequently, until beer is reduced to thick, syrupy glaze, 5-8 minutes.
Add potatoes and broth and bring to simmer over medium-high heat. Adjust heat to maintain simmer; cover; and cook for 10 minutes, stirring halfway through cooking.
Stir in apple and sauerkraut. Return bratwursts to pan, nestling links into sauerkraut. Cover and continue to cook until bratwurst register 160° F, 7 to 12 minutes.
Transfer bratwursts to cutting board and slice each link into thirds.
Season potato mixture with salt and pepper to taste, then divide among shallow bowls. Top with bratwursts and garnish with chives. Serve.
NOTE: BRATWURST: We developed this recipe with bratwurst, but any fresh pork sausage links or combination of sausages can be used.
NOTE: BEER: Any pale lager will work here.
NOTE: RED POTATOES: Yukon Gold potatoes can be used in place of red potatoes, if desired
Serving Ideas: Serve with crusty bread.
Per Serving (excluding unknown items): 685 Calories; 44g Fat (57.4% calories from fat); 21g Protein; 52g Carbohydrate; 9g Dietary Fiber; 104mg Cholesterol; 2708mg Sodium; 24g Total Sugars; trace Vitamin D; 132mg Calcium; 4mg Iron; 1255mg Potassium; 283mg Phosphorus. Exchanges: