Chef Jenn’s Skillet Knackwurst and Sauerkraut

Experience the rich flavors of German-inspired comfort food with this incredibly satisfying one-pan Skillet Knackwurst & Sauerkraut recipe. This hearty dish is designed for wholesome family meals, bringing together plump, juicy knackwurst sausages, tender Yukon Gold potatoes, crisp, tart Granny Smith apples, and tangy sauerkraut. Each component harmonizes beautifully, creating a rustic, deeply flavorful meal that’s both simple enough for a busy weeknight and special enough to anchor an Oktoberfest celebration or a cozy weekend dinner.

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Growing up, my kitchen was often filled with the comforting aromas of German and German-inspired cuisine. This Skillet Knackwurst & Sauerkraut recipe instantly transports me back to those cherished moments, evoking a profound sense of home. At the heart of this dish are knackwurst sausages – robust, plump German hot dogs renowned for their satisfying “snap” when you bite into them. Their distinctive flavor and texture are key to this recipe’s authenticity. While they can sometimes be a little challenging to locate in standard supermarkets, a well-stocked European deli is usually your best bet for finding these culinary gems. The quest is always worth it for the true taste experience.

This dish is remarkably versatile, making it perfect for various occasions. Serve it family-style, directly from the skillet, allowing everyone to dig in and enjoy the communal warmth. Or, prepare it in advance for effortless reheating, a fantastic option for meal prepping or busy schedules. Whichever way you choose to serve it, this knackwurst and sauerkraut skillet promises a hearty, comforting experience that pairs exceptionally well with a crisp, cold German beer or a generous slice of dense, flavorful rye bread. It’s more than just a meal; it’s an invitation to gather and savor the simple pleasures of good food.

Ingredients for Your One-Pan German Feast

Crafting this delightful skillet meal requires a selection of quality ingredients that work in harmony to create its signature taste profile. Here’s a closer look at what you’ll need and why each component is essential:

• Panko breadcrumbs: These Japanese-style breadcrumbs are prized for their light, airy, and extra-crispy texture. When toasted with butter, they create a golden, buttery crunch that adds a fantastic textural contrast to the soft ingredients below, elevating the entire dish.
• Butter: You’ll divide the butter’s role in this recipe. A portion is melted and tossed with the panko breadcrumbs for that irresistible crispy topping. The remainder is used to sauté the onions, creating a rich, savory foundation for the sauce.
• Knackwurst sausages: The star of the show! These thick, flavorful German sausages are typically made from a blend of pork and beef, seasoned and lightly smoked. Their characteristic “snap” comes from their natural casing, and they hold their juicy texture beautifully during cooking. Aim for about one pound, which usually translates to 4-5 sausages. For easier serving and integration, slice them into thirds before browning.
• Cooking oil: A mild, neutral oil like canola, vegetable, or grapeseed oil is ideal here. Its primary purpose is to help sear the knackwurst sausages, giving them a lovely brown crust without imparting any strong flavors of its own.
• Yellow onion: A foundational aromatic in many savory dishes. Sliced yellow onions will soften and sweeten as they cook, adding depth and a subtle sweetness that complements the tang of the sauerkraut. No need for exotic varieties; a basic cooking onion works perfectly.
• All-purpose flour: This acts as a thickener, creating a roux with the butter and onion drippings. It’s crucial for developing a rich, velvety sauce that coats all the ingredients beautifully, enhancing the overall mouthfeel of the dish.
• Chicken broth: I always opt for low-sodium chicken broth to maintain control over the dish’s saltiness. The broth provides the liquid base for our sauce, infusing it with savory chicken flavor while ensuring the potatoes and apples cook to tender perfection.
• Granny Smith apple: Don’t skip the apple! Its crisp texture and bright, tart flavor are vital for balancing the richness of the sausages and the tang of the sauerkraut. The acidity cuts through the savory notes, adding a refreshing dimension. Other tart apples like Honeycrisp or Braeburn could also work.
• Yukon Gold potatoes: These versatile potatoes are excellent for this skillet because they are waxy enough to hold their shape well while cooking, yet starchy enough to become wonderfully tender and absorb the surrounding flavors without turning mushy. Cut them into ½-inch slices for even cooking.
• Sauerkraut: The quintessential German side dish, sauerkraut adds a distinctive tangy, fermented flavor that is essential to this recipe. It’s important to drain it well to avoid excess moisture. If you prefer a milder tang, give it a quick rinse under cold water and then squeeze it thoroughly dry. For a bolder flavor, simply drain it.
• Brown sugar: This ingredient is optional but highly recommended. A small amount of brown sugar introduces a touch of caramel sweetness that beautifully mellows the sharp, vinegary bite of the sauerkraut, creating a more balanced and nuanced flavor profile.
• Fresh parsley: A sprinkle of freshly chopped parsley at the end brightens the dish with a pop of green color and a fresh, herbaceous note. It adds a finishing touch that makes the meal look and taste more vibrant.
• Whole-grain mustard: This provides a delightful textural contrast and a pungent, slightly spicy kick. When stirred with sour cream, it creates an easy, tangy dipping sauce that perfectly complements the rich sausages and vegetables.
• Sour cream: Essential for the accompanying dipping sauce. Sour cream adds a creamy, cool counterpoint to the bold flavors of the main dish and smooths out the sharp edge of the whole-grain mustard.

Crafting Your Skillet Knackwurst & Sauerkraut: A Step-by-Step Guide

Get ready to create a masterpiece of comfort food. This one-pan wonder simplifies dinner without sacrificing flavor. Follow these detailed steps for a truly delicious outcome:

1. Begin by preheating your oven to 400°F (200°C). Position an oven rack in the lower third of your oven to ensure even cooking from the bottom. In a small, microwave-safe bowl, melt about 1 tablespoon of butter. Stir in the panko breadcrumbs until they are evenly coated. This quick method for combining butter and breadcrumbs minimizes cleanup and gets the breadcrumbs perfectly ready for their starring role as a crispy topping. Set this mixture aside for later.
2. Next, grab your 12-inch cast-iron skillet. Heat a splash of cooking oil over medium-high heat. Once hot, carefully add the knackwurst sausages. Sear them for approximately 2–3 minutes on each side, allowing them to develop a beautiful, golden-brown crust. Cast iron is truly the MVP here; its superior heat retention ensures the sausages achieve that desirable crisp exterior without drying out their juicy interiors. Once browned, transfer the sausages to a plate and set them aside.



3. Using the same skillet – don’t clean it, those delicious drippings are key! – melt the remaining butter. Add the sliced yellow onion along with a generous pinch of salt. Stir the onions with a heat-safe silicone spatula. This tool is invaluable for scraping the bottom of the skillet clean, preventing anything from sticking, and ensuring all those flavorful bits are incorporated into your sauce. Cook the onions for about 5 minutes, or until they are soft, translucent, and just beginning to turn lightly golden, releasing their natural sweetness.
4. Once the onions are ready, sprinkle the all-purpose flour over them. Stir continuously for about 1 minute, ensuring the flour coats the onions and cooks out the raw flour taste. This forms a roux, the thickening agent for your sauce. Gradually pour in the chicken broth while vigorously whisking with a balloon whisk. This whisk is a kitchen essential for me because its design helps quickly blend the liquid into the roux, preventing lumps and resulting in a perfectly smooth, silky sauce. Let the mixture simmer gently for about a minute, allowing it to slightly thicken to a luxurious consistency.



5. Now it’s time to bring all the elements together. Add the sliced Yukon Gold potatoes, the tart Granny Smith apple wedges, the well-drained sauerkraut, and the optional touch of brown sugar to the skillet. Stir everything gently but thoroughly to ensure all the vegetables are coated in the savory sauce. Arrange the browned knackwurst sausages evenly on top of the mixture. This layering ensures they continue to cook gently and absorb the delicious flavors from below.



6. Cover the skillet tightly with heavy-duty aluminum foil. This step is critical as it traps the steam, ensuring that the potatoes and apples cook through evenly and become fork-tender. Transfer the covered skillet to your preheated oven and bake for 25–35 minutes. The cooking time will vary slightly depending on the thickness of your potato and apple slices, so test for tenderness before proceeding.
7. Once the vegetables are tender, carefully remove the skillet from the oven and take off the foil. Generously scatter the buttery panko breadcrumbs over the entire dish, creating an even layer. Return the skillet to the oven, this time sliding it under the broiler for just 2–3 minutes. Keep a close eye on it, as broilers can brown quickly. You’re looking for a beautiful, golden-brown, crispy topping that adds another layer of texture and flavor.



8. Allow the skillet to rest for 5 minutes after removing it from the oven. This brief rest period allows the flavors to meld and the internal temperature to equalize. While it rests, finely chop your fresh parsley and sprinkle it over the finished dish for a vibrant garnish. In a small prep bowl, stir together the whole-grain mustard and sour cream to create a quick, tangy, and creamy dipping sauce. Serve the Skillet Knackwurst & Sauerkraut directly from the pan, offering the mustard-sour cream sauce on the side for an extra burst of flavor. Enjoy this hearty and comforting meal!

Chef Jenn’s Expert Tips for a Perfect Skillet Meal

Achieving culinary perfection often comes down to a few insider tricks. Here are some of Chef Jenn’s top tips to ensure your Skillet Knackwurst & Sauerkraut is a resounding success:

• Consider a Braiser for Versatility: While a cast-iron skillet is fantastic for this recipe, a braiser with a tight-fitting lid works just as well, if not better, for certain aspects of this dish. Braisers are designed to distribute heat evenly and retain moisture, making them ideal for both stovetop searing and oven baking in a single pan. Their wider, shallower design allows for better evaporation of liquids if needed, and their lids are typically heavier, creating a more effective seal for steaming.
• Customize Sauerkraut Tang: The inherent tanginess of sauerkraut is a defining characteristic of this dish. However, not everyone prefers the same level of acidity. If you find traditional sauerkraut too sharp or intense, a simple rinse under cold water followed by a thorough squeeze will significantly mellow its flavor. This technique removes some of the brine and softens the fermented notes, making the dish more approachable for those with milder palates. Conversely, if you love a bold, piquant kick, simply drain the sauerkraut well and incorporate it as is.
• Elevate Flavor with Caramelized Onions: For a truly deep, complex flavor profile, take your time with the onions. Instead of just softening them for 5 minutes, allow them to caramelize slowly over medium-low heat for 10-15 minutes, or even longer. This process develops a rich sweetness and savory depth that will permeate the entire dish, creating a more nuanced and intensely flavorful base. Just be sure to stir frequently to prevent burning, and watch for that beautiful, golden-brown hue.
• Precision in Potato & Apple Prep: The key to evenly cooked potatoes and apples is consistent sizing. Aim for ½-inch slices for both. Uniformity ensures they become tender at the same rate, preventing some pieces from being undercooked while others turn to mush. If you cut them too thick, they’ll take longer to cook; too thin, and they might disintegrate.
• Don’t Rush the Sear: A good sear on the knackwurst is essential for developing flavor and texture. Ensure your skillet is hot enough and don’t overcrowd the pan. Searing in batches, if necessary, allows the sausages to brown properly rather than steam, giving them that irresistible crisp exterior.
• Master the Roux: When adding flour to the onions, cook it for a minute or two, stirring constantly, to cook out the raw flour taste. Then, add the broth slowly, whisking continuously, to create a smooth, lump-free sauce. This ensures a pleasant texture and consistent thickening throughout the dish.

Recommended Pairings

Elevate Your Meal: Serving Suggestions

While this Skillet Knackwurst & Sauerkraut is wonderfully satisfying on its own, its rustic charm and bold flavors truly shine when paired with thoughtfully chosen sides. Transform it into a complete and memorable feast with these serving suggestions:

• Crisp Green Salad: A simple, vibrant green salad with a light vinaigrette provides a refreshing contrast to the richness of the sausage and potatoes. The acidity and freshness of the greens cleanse the palate beautifully.
• Crusty Bread: A warm, crusty loaf of artisanal bread, such as a baguette or a rustic sourdough, is perfect for soaking up the delicious pan sauces. You could even opt for a classic German rye bread to enhance the theme.
• Traditional German Sides: For an authentic German experience, consider serving your skillet with a side of homemade spaetzle (small, soft egg noodles) or classic Bavarian-style pretzels. The pretzels, especially when served with extra whole-grain mustard, are a delightful addition.
• Steamed Green Beans or Asparagus: A simple steamed vegetable offers a nutritious and colorful counterpoint. Green beans or asparagus, lightly seasoned, provide a fresh crunch that complements the heartiness of the main dish.
• Roasted Root Vegetables: If you’re looking for even more autumnal flavors, consider roasting some carrots, parsnips, or even Brussels sprouts alongside. Their earthy sweetness and caramelized edges would be a fantastic addition.

To conclude your cozy themed meal, keep the comforting atmosphere going with these dessert ideas:

• Apple Crisp or Crumble: An apple crisp, warm from the oven and topped with a scoop of vanilla ice cream, echoes the apple notes in the main dish and provides a wonderfully comforting, sweet finish.
• Rustic Fruit Tart: A simple, free-form fruit tart (perhaps with berries or stone fruit, depending on the season) offers a touch of elegance without being overly heavy, allowing the flavors of the main course to linger.
• Black Forest Cake: For a truly indulgent German-inspired dessert, a slice of rich Black Forest cake would be a decadent treat, perfect for a special occasion or an Oktoberfest spread.



Storage and Reheating Tips

One of the best qualities of this Skillet Knackwurst & Sauerkraut is how wonderfully it holds up as leftovers, often tasting even better the next day as the flavors have more time to meld. To ensure your culinary creation remains delicious and safe, follow these storage and reheating guidelines:

• Refrigeration: Any leftover portions should be transferred to an airtight container and promptly refrigerated within two hours of cooking. Properly stored, the dish will maintain its quality and freshness for up to 3 days.
• Reheating in the Oven: For the best texture, especially to retain some crispness in the breadcrumbs and prevent the potatoes from becoming mushy, reheating in the oven is ideal. Preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover loosely with foil (to prevent drying out), and bake for 15-25 minutes, or until heated through. For a crisper topping, remove the foil for the last few minutes.
• Microwave Reheating: If you’re short on time, the microwave is a convenient option. Place a single serving in a microwave-safe dish and heat in short bursts (1-2 minutes at a time), stirring occasionally, until thoroughly warmed. Be mindful that microwave reheating might soften the breadcrumb topping and can sometimes alter the texture of the potatoes, but it will still be delicious.
• Freezing for Longer Storage: This dish freezes remarkably well, making it an excellent candidate for future quick meals. Once completely cooled, transfer the Skillet Knackwurst & Sauerkraut to freezer-safe containers or heavy-duty freezer bags, ensuring they are tightly sealed to prevent freezer burn. It can be stored in the freezer for up to 2 months.
• Thawing Frozen Leftovers: Before reheating from frozen, it’s best to thaw the dish overnight in the refrigerator. Once thawed, you can reheat it using either the oven or microwave method as described above.

By following these simple storage and reheating instructions, you can enjoy the comforting flavors of your Skillet Knackwurst & Sauerkraut long after it’s initially prepared, ensuring no delicious morsel goes to waste.

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Chef Jenn’s Skillet Knackwurst & Sauerkraut Recipe

This Knackwurst & Sauerkraut Skillet brings together smoky sausages, tender potatoes, crisp apples, and tangy sauerkraut in one hearty, rustic dish. Finished with a golden breadcrumb topping and served with mustard cream, it’s a cozy German-inspired meal you’ll want to make again and again.

Recipe Details

• Course: Dinner, Main Course
• Cuisine: German
• Keyword: German sausage, knackwurst, one-pan dinner, sauerkraut skillet
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Calories: 565 kcal
• Author: Chef Jenn

Equipment

• 12-inch cast-iron skillet
• Silicone spatula
• Balloon whisk

Ingredients

• ¼ cup panko breadcrumbs
• 4 tablespoons butter, divided
• 4-5 knackwurst German sausages – about 1 pound, cut into thirds
• 1 tablespoon cooking oil
• 1 medium yellow onion, sliced
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 1 Granny Smith apple, cored and sliced into wedges
• 2 Yukon Gold potatoes, scrubbed and cut into ½-inch slices
• 2 cups sauerkraut, drained and rinsed and squeezed dry
• 2 teaspoons brown sugar
• ¼ oz fresh parsley, chopped
• 1 tablespoon whole-grain mustard
• ¼ cup sour cream (Note: original had “cream” but context with mustard suggests sour cream based on earlier description)

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, melt 1 tablespoon butter, stir in panko breadcrumbs until coated, and set aside.
2. Heat cooking oil in a 12-inch cast-iron skillet over medium-high heat. Sear knackwurst sausages for 2–3 minutes per side until browned. Transfer sausages to a plate.
3. Melt the remaining 3 tablespoons butter in the same skillet. Add sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the onion is soft and lightly browned.
4. Sprinkle all-purpose flour over the cooked onions and stir to coat. Slowly pour in the chicken broth while whisking continuously with a balloon whisk until smooth and lump-free. Simmer for about 1 minute until the sauce slightly thickens.
5. Add the sliced Yukon Gold potatoes, Granny Smith apple wedges, well-drained sauerkraut, and brown sugar (if using) to the skillet. Stir gently to combine all ingredients with the sauce. Arrange the browned knackwurst sausages back on top of the mixture.
6. Cover the skillet tightly with heavy-duty aluminum foil. Bake in the preheated oven for 25–35 minutes, or until the potatoes are fork-tender.
7. Carefully remove the skillet from the oven and remove the foil. Scatter the buttery panko breadcrumbs evenly over the top of the dish. Place the skillet under the broiler for 2–3 minutes, watching carefully, until the breadcrumbs are golden brown and crispy.
8. Remove the skillet from the oven and let it rest for 5 minutes. Garnish generously with fresh chopped parsley. In a small bowl, stir together the whole-grain mustard and sour cream to make a dipping sauce. Serve the Skillet Knackwurst & Sauerkraut hot, with the mustard-sour cream sauce on the side.

Notes

Chef Jenn’s Tips

• A braiser works just as well as cast iron for cooking and baking in one pan.
• Rinse and squeeze the sauerkraut if you prefer a milder bite.
• For deeper flavor, let the onions caramelize longer before adding the flour.

Nutrition Information

Serving: 1g | Calories: 565kcal | Carbohydrates: 38g | Protein: 14g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 1328mg | Potassium: 808mg | Fiber: 6g | Sugar: 11g | Vitamin A: 760IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.