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Sausages on a bed of baked sauerkraut in a black cast iron skillet, placed on a light-colored wooden surface.

Classic Knackwurst & Sauerkruat

Chef Jenn
Smoky sausages, crispy bacon, tangy sauerkraut, and tender cabbage all come together in this hearty Knackwurst & Sauerkraut Skillet. It’s a rustic one-pan meal bursting with German-inspired flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Dish
Cuisine German
Servings 4 servings
Calories 559 kcal

Equipment

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.

Nutrition

Serving: 1sausageCalories: 559kcalCarbohydrates: 38gProtein: 13gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 91mgSodium: 1528mgPotassium: 768mgFiber: 6gSugar: 11gVitamin A: 761IUVitamin C: 34mgCalcium: 78mgIron: 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.

Keyword German sausage recipe, knackwurst, sauerkraut recipes, sauerkraut skillet
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