Print

Best Savory German Bratwurst Apple Skillet Recipe

Bratwurst apple skillet - featured image
Print Recipe

A one-pan meal featuring juicy bratwurst and caramelized apples in a savory-sweet sauce. Ready in 30 minutes, this rustic German-inspired dish is perfect for busy weeknights and impresses with minimal effort.

Ingredients

Scale
  • 4 fresh bratwurst sausages (about 1 pound or 450g)
  • 2 tablespoons unsalted butter (30g)
  • 1 large yellow onion, thinly sliced (about 200g)
  • 2 medium apples, cored and sliced into ¼-inch wedges (about 300g, Honeycrisp or Fuji recommended)
  • ½ cup apple cider or apple juice (120ml)
  • ½ cup low-sodium chicken broth (120ml)
  • 1 tablespoon Dijon mustard (15g)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Additional Dijon mustard for serving (optional)

Instructions

  1. Prep your ingredients first: core and slice apples into ¼-inch wedges, thinly slice onion, and mince garlic if using.
  2. Heat a large cast iron skillet over medium-high heat. Add bratwurst and cook for 4-5 minutes per side until deeply browned. Remove to a plate and set aside.
  3. Reduce heat to medium. Add butter to the pan. Once melted, add sliced onions and cook for 4-5 minutes, scraping up browned bits from the bottom.
  4. Stir in apple slices and cook for 3-4 minutes, stirring occasionally, until slightly softened.
  5. Pour in apple cider and chicken broth. Scrape up any remaining browned bits. Stir in Dijon mustard, thyme, salt, and pepper. Simmer for 2 minutes.
  6. Nestle the browned bratwurst back into the skillet, pushing them into the apple-onion mixture. Spoon some liquid over the tops.
  7. Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes until bratwurst reaches an internal temperature of 160°F (71°C).
  8. Remove from heat and let rest for 5 minutes. Sprinkle with fresh parsley and serve straight from the pan.

Notes

For best results, use fresh (not pre-cooked) bratwurst. Honeycrisp or Fuji apples hold their shape best. Don’t skip the sear—it builds deep flavor. Leftovers taste even better the next day. For a dairy-free version, substitute butter with olive oil.

Nutrition

Keywords: bratwurst, apple skillet, one-pan meal, German recipe, fall dinner, savory sweet, 30-minute meal

Find it online: https://dahliadishes.com/best-savory-german-bratwurst-apple-skillet-recipe/