This Bratwurst skillet recipe is made in one pan and ready to enjoy in under 30 minutes. Bratwurst sausages are cooked with apples, onions, bell peppers, and mushrooms in a cast-iron skillet then transferred to the oven to roast. This delicious one-pan recipe is sure to be a family favorite!
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This recipe is perfect not only for Oktoberfest, but also as a yummy comfort food dish in the autumn and winter months. Serve with mashed potatoes or pretzel rolls – and don’t forget the mustard!
Ingredients used in this recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a brief outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usual in halal and kosher bratwurst, which never include pork for religious reasons. – Wiki
- Bratwurst – use your favorite kind. Alternatively, you can make this dish with regular sausages like Cumberland.
- Vegetables – red onion, portobello mushrooms, green bell pepper, mini red, and orange peppers
- Chicken Broth
- Seasonings – fresh garlic, fresh sage, salt, black pepper, and olive oil for cooking.
Equipment used in this recipe
I love recipes that can be prepared and cooked in one pan. I love how easy they are to prepare – being able to toss all the ingredients into/onto a sheet pan/dish/skillet/pot – and cooking all at once, means minimal prep time, and minimal messing around in the kitchen. It also means less washing up, which is marvelous if you are old school like us and don’t have a dishwasher!
As you can tell from the title, this meal is cooked in a skillet – a cast iron one that you can place in the oven to finish cooking. If you don’t have a cast iron skillet then you always cook this in a regular frying pan and transfer to an ovenproof dish for the final part of the recipe.
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Bratwurst Skillet Recipe Tips
- This recipe is cooked in one pan. Starting on the stovetop and finishing off in the oven.
- The ingredients are cooked in stages and set aside. Place on a plate and cover with aluminum foil to keep warm while the other parts are cooked.
- The bratwurst are cooked first, followed by the apples, and finally the vegetables.
- Everything is then mixed back together with some added chicken stock and placed in the oven until the brats are cooked through and the veggies are tender.
- Serve straight from the skillet – be mindful that cast iron holds heat extremely well, so place it on a trivet on your dining table, and watch your hands as you serve.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses? Here are some recipes to take a look at to make a complete meal!
- Appetizer: Spicy Roasted Tomato & Red Pepper Soup
- Side Dish: Potato Latkes
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
- Dessert: Caramel Apple Pie Cupcakes with Cinnamon Sugar Pie Crust Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Comfort Food Recipes
Need some comfort food recipes to add to your weekly meal rotation? Here are some favorites:
More One-Pan Recipes
Once you’ve made brats with apples and veggies I know you’ll be looking for more one-pan recipes – here are some for you to take a look at:
- One Pan Chicken & Chorizo Tray Bake
- Quick & Easy One Pan Cheeseburger Sliders
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- 2-3 Tbsp olive oil, divided
- 550g/1¼ lbs traditional bratwurst
- 2 apples, cut into ½" wedges
- 1 Tbsp minced garlic
- 1 red onion, sliced
- 1 green bell pepper, deseeded and cut into strips
- 4 mini red bell peppers, deseeded and cut into rings
- 4 mini orange bell peppers, deseeded and cut into rings
- 225g/8 oz portobello mushrooms, sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp minced sage
- ½ cup chicken broth
- Preheat oven to 180C/350F/Gas 4.
- Heat a cast iron skillet with 1 tablespoon of olive oil on medium-high heat.
- Add the bratwurst and cook for 5-6 minutes or until browned. Turn occasionally. Transfer brats to a plate and set aside. Cover with foil to keep warm.
- Add the apples to the skillet and sauté for 4 minutes, turning halfway through. (Use another tablespoon of oil if required.) Transfer to the plate with the brats, and keep covered.
- Add the other tablespoon of olive oil to the pan and cook the garlic and onions for 1-2 minutes.
- Stir in the peppers and cook for 3-4 minutes, followed by the mushrooms, cooking for 1-2 minutes.
- Add the sage, salt, and pepper and stir well.
- Return the apples and brats to the pan along with the chicken broth. Stir to combine.
- Place skillet into the preheated oven and cook for 10 minutes, or until the brats are cooked through and the vegetables are tender.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 627 Total Fat: 49g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 30g Cholesterol: 106mg Sodium: 1610mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 5g Sugar: 14g Sugar Alcohols: 0g Protein: 22g