Chef Jenn's Skillet Knackwurst & Sauerkraut

Four grilled sausages are served on a bed of sauerkraut and garnished with chopped herbs on a black rectangular plate.

5 from 1 vote

Chef Jenn's Skillet Knackwurst & Sauerkraut

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner, Main Course

Cuisine: German

Keyword: German sausage, knackwurst, one-pan dinner, sauerkraut skillet

Servings:

Calories: 565kcal

Author: Chef Jenn

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°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