Bratwurst and Saurkraut Skillet with Apples & Potatoes

Recipes
Written By Rebecca Shergill

A classic bratwurst and sauerkraut skillet gets a bold twist! Juicy brats, crispy potatoes, sweet apples, and caramelized onions come together with tangy sauerkraut, Simpli Spiced Curry Flair, and Das Curry Haus sea salt. Finished with a creamy curry mustard aioli, this easy one-pan dinner brings together my German roots and my husband's Indian heritage. Oktoberfest just got curried!

Serves: 4; Ready in 30 minutes

Ingredients

For the Oktoberfest skillet

  • 4-5 bratwurst sausages

  • 1 lb baby Yukon Gold potatoes, halved or quartered

  • 1 medium yellow onion, thinly sliced

  • 1 large apple, cored and sliced (Honeycrisp or Granny Smith)

  • 2 cups sauerkraut, drained

  • ½ cup Oktoberfest beer or lager

  • 1–2 tbsp olive oil

  • 1 tbsp Simpli Spiced Curry Flair

  • ½ tsp caraway seeds

  • 1 tbsp maple syrup

  • 1 tsp Simpli Spiced Das Curry Haus sea salt, plus more to taste

  • 1 tsp pepper

  • Fresh parsley, chopped, for garnish

For the curry mustard aioli

  • ¼ cup mayonnaise

  • 2 tbsp Dijon mustard

  • ½ tsp Simpli Spiced Curry Flair

  • 1 tsp lemon juice or apple cider vinegar

  • 1–2 tsp water, to thin for drizzling

Instructions

1. Brown the Bratwurst. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the bratwurst and brown on all sides, approximately 6–8 minutes. Remove the bratwurst and set aside. They will finish cooking later.

2. Cook the Potatoes. Add the halved or quartered potatoes to the same skillet. Season with ½ teaspoon Das Curry Haus sea salt, ½ teaspoon Curry Flair, and ¼ teaspoon freshly ground black pepper.

Cook for approximately 10–12 minutes, stirring occasionally, until the potatoes begin to turn golden and soften.

3. Add the sliced onions directly to the potatoes and sauté for approximately 4–5 minutes, until softened.

Add the sliced apples, remaining ½ teaspoon Das Curry Haus, and remaining ¼ teaspoon black pepper. Cook for another 3–4 minutes.

Drizzle in 1 tablespoon maple syrup and stir gently, allowing the apples and onions to caramelize.

4. Add the Sauerkraut and Spices. Stir in 2 cups drained sauerkraut, remaining 1 teaspoon Curry Flair, and ½ teaspoon caraway seeds. Toss everything together until evenly coated.

5. Add the Beer and Bratwurst. Pour in ½ cup Oktoberfest beer or lager, scraping up any browned bits from the bottom of the skillet. Nestle the browned bratwurst back into the skillet. Cover and simmer over medium-low heat for approximately 10–15 minutes, until the potatoes are fork-tender and the bratwurst reaches an internal temperature of 160°F for raw pork sausages. Remove the lid and let excess liquid reduce for 2–3 minutes.

Prepare the Curry Mustard Aioli. n a small bowl, whisk together the ingredients. Drizzle the curry mustard aioli over the skillet, garnish with fresh parsley, and serve warm. Drizzle the curry mustard aioli over the bratwurst, potatoes, apples, and sauerkraut.

Garnish with freshly chopped parsley and serve warm, straight from the skillet.

Cooking Tips

  • For extra-crispy potatoes: Roast the seasoned potatoes separately at 425°F for 25–30 minutes, then add them to the skillet just before serving.

  • Balance the sweetness: The maple syrup complements the apples and balances the tangy sauerkraut. For a sweeter finish, add another teaspoon to taste.

Simple Pairings

  • Warm soft pretzels: Perfect for scooping up the curry mustard aioli.

  • German rye bread: A hearty, rustic accompaniment that complements the sauerkraut.

  • Crisp cucumber salad: A refreshing contrast to the rich bratwurst and potatoes.

  • German-style red cabbage: Sweet, tangy, and delicious alongside the curry spices.

  • Oktoberfest Märzen or amber lager: Malty notes complement the bratwurst, caramelized apples, and warm spices.

  • Dry Riesling: Its bright acidity balances the richness of the sausage and the sweetness of the maple syrup.

Rebecca Shergill
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