Classic Knackwurst & Sauerkruat
Here’s a 1-dish skillet recipe that you’ll love: classic Knackwurst & Sauerkraut. This hearty dish is pure comfort food with smoky, savory sausage paired with tender potatoes, sweet apples, and plenty of sauerkraut that soaks up all those rich flavors as it cooks. It’s simple to prepare, full of texture, and has that old-world, rustic charm that never goes out of style.
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I ate German food regularly when growing up, so this recipe tastes like home. I love knackwurst – they’re like giant German hot dogs with a snap when you bite into them. They may be tough to find, but scope our your local European deli and I’m sure they’ll have some.
This dish is perfect for cozy weeknights, Oktoberfest-inspired menus, or anytime you want a stick-to-your-ribs meal that doesn’t take much effort. You can prep it ahead and pop it in the oven to finish, or serve it right from the skillet for a casual, family-style dinner. Pair it with a cold beer or a slice of rye bread, and you’ve got a plate that’s hearty, flavorful, and so satisfying.
Ingredients
- Panko breadcrumbs – For the buttery, crunchy topping.
- Butter – You’ll need some butter for the topping, and some to saute the onions.
- Knackwurst – About 4-5 sausages, though you could use 6 smaller ones.
- Cooking oil – Any kind of neutral cooking oil is fine.
- Yellow onion – Just a regular cooking onion. No need for a fancy sweet or red onion.
- All-purpose flour
- Chicken broth – I cook with low or no sodium added chicken broth, to control the salt.
- Granny Smith apple – You can use any kind of apple, but I like the tart flavor of Granny Smith apples.
- Yukon Gold potatoes – About ½ pound of potatoes. You could use red or russet potatoes, too.
- Sauerkraut – If you don’t mind the tang of the sauerkraut, skip the rinsing step, but do drain and squeeze it lightly it so your skillet isn’t soggy.
- Brown sugar – Optional. I usually skip this as I try to eat less sugar but I know you all love your sugar and sauerkraut!
- Fresh parsley – Optional garnish, but I love the pop of color and freshness.
- Whole-grain mustard – Mix the mustard and sour cream to make a quick sauce for dipping your sausage.
- Sour cream
How To Make Knackwurst & Sauerkraut Skillet
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400℉ with the rack set in the lower third. While the oven heats, melt the butter in a microwave-safe prep bowl. Stir the breadcrumbs into the melted butter and set them aside; they’ll add a crunchy finish later.
Next, sear the knackwurst in a 12-inch cast-iron skillet with a touch of oil. Cast iron is my go-to here because it holds heat beautifully, giving the sausages that golden, crisp exterior while still being gentle enough not to dry them out. A quick 2–3 minutes per side is all it takes before transferring them to a plate.
In the same skillet, add the remaining butter and sliced onions with a pinch of salt. Cooking them in cast iron lets the onions soak up all that sausage flavor left behind. I stir with a silicone spatula. I love it because it scrapes the pan clean without scratching and makes sure every bit of flavor stays in the dish. After 4–6 minutes, the onions are soft and caramel-kissed.
Sprinkle in flour to make a roux, then slowly whisk in broth with my balloon whisk and let it simmer. This tool is one of my kitchen MVPs; it whisks quickly and smoothly, leaving me with a lump-free sauce that thickens in just a couple of minutes.
Add the sliced potatoes, apple wedges, sausages, sauerkraut, and a touch of brown sugar and toss well. Nestle the sausage on top of the veggies and cover the skillet tightly with heavy-duty foil (I swear by it for even baking and no moisture loss) and bake for 25–35 minutes, until the potatoes are fork-tender.
Once the potatoes are ready, pull off the foil, scatter the buttered panko over the top, and slide the skillet under the broiler. Just 2–3 minutes gives you a golden, crunchy crust. I always keep my oven-safe gloves handy here because cast iron gets blazing hot.
After resting for 5 minutes, finish with freshly chopped parsley. On the side, whisk together mustard and cream in a small prep bowl with a spout; I love it because it makes drizzling at the table simple and mess-free.
Chef Jenn’s Tips
- A braiser is perfect for this because you can sear, simmer, and bake all in one pan.
- Rinsing and squeezing the sauerkraut keeps the flavors balanced; no one wants a mouthful of brine.
- For a deeper flavor, sauté the onions a few minutes longer until they’re deeply caramelized.
Recommended
Make It A Meal
Serve this skillet with a fresh green salad and a warm loaf of crusty bread for mopping up all those savory juices. If you want to go all-in on the German theme, add a side of spaetzle or soft pretzels with mustard. For dessert, try an easy apple crisp or fruit tart to keep the cozy, homestyle theme going.
Storage
Store leftovers in an airtight container for up to 3 days. Warm in the oven at 350℉ until heated through, or microwave in short bursts. This dish freezes well; wrap tightly and store for up to 2 months. Thaw overnight before reheating.
Classic Knackwurst & Sauerkruat
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
- 1 tablespoon whole-grain mustard
- ¼ cup cream
Instructions
- Preheat oven to 400℉ with a rack in the lower third.
- In a small microwave-safe bowl, melt 1 tablespoon butter. Stir in the panko breadcrumbs until evenly coated. Set aside.
- In a medium ovenproof cast-iron skillet, heat 2 teaspoons oil over medium-high. Add the knackwursts and cook until warmed through and the outside is crispy, about 2–3 minutes per side. Transfer to a plate.
- In the same skillet, melt 2 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 4–6 minutes.
- Sprinkle 1 tablespoon of flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth. Bring to a boil, then simmer 1–2 minutes until thickened.
- Stir in the potatoes, apple slices, sauerkraut, and brown sugar. Season with salt and pepper to taste. Nestle the sausages on the top of the veggies.
- Cover the skillet tightly with foil. Bake on the lower oven rack for 25–35 minutes, or until potatoes are fork-tender.
- Remove the foil, sprinkle the reserved panko mixture evenly on top, and broil for 2–3 minutes until golden brown. Watch closely to avoid burning.
- Let the skillet rest for 5 minutes. Sprinkle with chopped parsley. Mix mustard and cream in a small bowl and serve on the side.
Notes
Chef Jenn’s Tips
- A braiser is perfect for this because you can sear, simmer, and bake all in one pan.
- Rinsing and squeezing the sauerkraut keeps the flavors balanced; no one wants a mouthful of brine.
- For a deeper flavor, sauté the onions a few minutes longer until they’re deeply caramelized.
