Bratwurst and Sauerkraut Skillet

Ingredients

• 1 package Brandt Bratwurst
• 1 jar Kühne Barrel Sauerkraut, drained
• 1 yellow onion, thinly sliced
• 1 apple, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp cooking oil
• 1 cup chicken broth
• ¼ tsp caraway seeds (optional)
• ¼ tsp paprika
• ¼ tsp freshly cracked black pepper

Directions

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the Brandt Bratwurst and brown on all sides, about 5–7 minutes. Remove and set aside.
3. Add the onion, apple, and garlic to the same pan. Cook for 4–5 minutes until softened.
4. Stir in the drained sauerkraut, caraway seeds (if using), paprika, black pepper, and chicken broth.
5. Return the bratwurst to the pan, nestling them into the sauerkraut mixture.
6. Cover and bring to a gentle simmer. Reduce heat and cook for 20 minutes, or until the bratwurst are fully heated through.
7. Serve hot with crusty bread, roasted potatoes, or German-style mustard.