Bratwurst & Apple Skillet

A hearty one-pan wonder combining savory bratwurst with sweet-tart apples and caramelized onions. This rustic dish balances rich flavors with a touch of Dijon and fresh thyme for a cozy autumn meal.

Total Time

Prep Time

Servings

35 Minutes

10 Minutes

4

Ingredients

  • 4 Bratwursts (sliced into 1-inch pieces)
  • 2 medium apples (Granny Smith or Honeycrisp), cored and sliced
  • 1 large onion, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chicken broth or apple cider
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 2 tablespoons butter (optional for extra richness)

Instructions

1

Heat the Skillet: In a large skillet, heat olive oil over medium-high heat. Add the sliced bratwursts and cook until browned on all sides, about 8-10 minutes. Remove the sausages and set aside.

2

Sauté the Onions and Apples: In the same skillet, add the onions and apples. Cook, stirring occasionally, until the onions are soft and the apples are golden brown, about 6-8 minutes.

3

Deglaze the Pan: Stir in the Dijon mustard, apple cider vinegar, and chicken broth (or apple cider) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly for about 2-3 minutes.

4

Combine Everything: Add the bratwurst back into the skillet. Sprinkle in the fresh thyme leaves and stir everything together. Season with salt and pepper to taste.

5

Optional Butter Finish: For a richer flavor, stir in 2 tablespoons of butter just before serving.

6

Serve: Serve hot, either as a stand-alone dish or over mashed potatoes, spaetzle, or with a side of crusty bread.

Instructions

  • Heat the Skillet: In a large skillet, heat olive oil over medium-high heat. Add the sliced bratwursts and cook until browned on all sides, about 8-10 minutes. Remove the sausages and set aside.
  • Sauté the Onions and Apples: In the same skillet, add the onions and apples. Cook, stirring occasionally, until the onions are soft and the apples are golden brown, about 6-8 minutes.
  • Deglaze the Pan: Stir in the Dijon mustard, apple cider vinegar, and chicken broth (or apple cider) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly for about 2-3 minutes.
  • Combine Everything: Add the bratwurst back into the skillet. Sprinkle in the fresh thyme leaves and stir everything together. Season with salt and pepper to taste.
  • Optional Butter Finish: For a richer flavor, stir in 2 tablespoons of butter just before serving.
  • Serve: Serve hot, either as a stand-alone dish or over mashed potatoes, spaetzle, or with a side of crusty bread.