This one-pan Skillet Knackwurst & Sauerkraut is the kind of hearty meal that’s built for hearty family meals at home. Juicy sausages, tender potatoes, tart apples, and tangy sauerkraut all come together in a dish that’s rustic, satisfying, and full of flavor. It’s simple enough for a weeknight but feels special enough for an Oktoberfest spread.
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I grew up with a lot of German and German-inspired food, so this recipe always feels like home. Knackwurst are like plump German hot dogs with that signature “snap” when you bite in. They can be tricky to find, but if you have a European deli nearby, they’re usually stocked.
Whether you’re serving it as a family-style meal right out of the skillet or making it ahead for easy reheating, this dish is hearty, comforting, and pairs perfectly with a cold beer or a thick slice of rye bread.
Ingredients
- Panko breadcrumbs – These add a buttery crunch to the top and give the skillet a nice bit of texture.
- Butter – You’ll need part of it to coat the breadcrumbs and the rest for cooking down the onions.
- Knackwurst sausages – These plump German sausages are juicy and flavorful, with a snap when you bite in.
- Cooking oil – Any mild, neutral oil will work here just to sear the sausages.
- Yellow onion – A basic cooking onion works perfectly; no need for anything fancy.
- All-purpose flour – Helps turn the pan drippings into a rich, thickened sauce.
- Chicken broth – I usually go with low-sodium broth so the dish doesn’t end up overly salty.
- Granny Smith apple – Tart apples balance out the richness of the sausage and sauerkraut.
- Yukon Gold potatoes – These hold their shape well and become tender without falling apart.
- Sauerkraut – Be sure to drain it well; rinse if you prefer a milder tang, but leave as-is if you like it bold.
- Brown sugar – Totally optional, but a little bit adds sweetness that balances the vinegar bite.
- Fresh parsley – A sprinkle at the end makes the dish brighter and adds a pop of green.
- Whole-grain mustard – Stir this with sour cream for a quick, tangy sauce to serve on the side.
- Sour cream – Adds creaminess when paired with mustard as a dipping sauce.
How to Make Knackwurst & Sauerkraut Skillet
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 400°F and set the rack in the lower third. In a microwave-safe bowl, melt a bit of butter and stir in the breadcrumbs. I like using this because it makes melting and mixing quick with hardly any cleanup. Set the breadcrumbs aside for later.
In a 12-inch cast-iron skillet, sear the knackwurst in a splash of oil for 2–3 minutes on each side until browned. Cast iron is my favorite here since it holds heat so well, giving the sausages a crisp, golden exterior without drying them out. Transfer the browned sausages to a plate.
Using the same skillet, melt the remaining butter and add the onion with a pinch of salt. Stir with a silicone spatula—I rely on this tool because it scrapes the skillet clean without scratching and makes sure nothing sticks. Cook for about 5 minutes until the onion is soft and lightly browned.
Sprinkle the flour over the onions, stir to coat, then slowly pour in the broth while whisking with a balloon whisk. This whisk is a go-to for me because it quickly blends the liquid into the roux, leaving you with a smooth, lump-free sauce. Let it simmer for about a minute until slightly thickened.
Add the potatoes, apple slices, sauerkraut, and a touch of brown sugar if you like. Stir everything together, then place the sausages back on top. Cover the skillet tightly with heavy-duty foil—this keeps the steam locked in and ensures even cooking—and bake for 25–35 minutes, until the potatoes are fork-tender.
Take off the foil, scatter the buttery breadcrumbs over the top, and slide the skillet under the broiler for 2–3 minutes until the topping turns golden.
Let the skillet rest for 5 minutes before sprinkling with parsley. Stir the mustard and sour cream together in a small prep bowl and offer it alongside for dipping.
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.
Make It a Meal
This dish is filling on its own but shines with simple sides. Pair it with a crisp salad, a loaf of crusty bread, or German favorites like spaetzle or pretzels with mustard. For dessert, an apple crisp or rustic fruit tart keeps the cozy theme going.
Storage
Leftovers will keep in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F or in the microwave in short bursts. You can also freeze it for up to 2 months — just wrap tightly and thaw in the fridge overnight before reheating.
Chef Jenn’s Skillet Knackwurst & Sauerkraut
Add Preferred SourceIngredients
- 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°F. Melt 1 tbsp butter in a small bowl, stir in panko, and set aside.
- Heat oil in a cast-iron skillet. Brown sausages for 2–3 minutes per side, then remove to a plate.
- Melt remaining butter in the skillet, add onion, and cook until softened.
- Stir in flour, then whisk in broth until smooth. Simmer briefly.
- Add potatoes, apple, sauerkraut, and brown sugar. Stir well and return sausages on top.
- Cover with foil and bake for 25–35 minutes until potatoes are tender.
- Remove foil, top with breadcrumbs, and broil until golden.
- Let rest for 5 minutes, garnish with parsley, and serve with mustard-sour cream sauce.
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
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.