Print

Pan-Roasted Bratwurst Skillet

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty one-pan meal featuring bratwurst seared to perfection, paired with sweet apples, peppers, mushrooms, and aromatic sage simmered together in a flavorful broth.

Ingredients

2 tbsp olive oil, divided

6 bratwurst (about 1 1/4 pounds)

1 red onion, sliced

1 tbsp garlic, minced

8 ounces portobello mushrooms, quartered

1 green pepper, sliced

1 yellow pepper, sliced

2 Gala apples, cut into 1/2-inch-thick wedges

1/2 tsp salt

1/4 tsp pepper

1/4 tsp fresh sage, minced

1/2 cup chicken broth

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bratwursts and sear on all sides until browned, about 5–7 minutes. Remove from skillet and set aside.
  2. Add the remaining tablespoon of olive oil to the skillet. Stir in the onion, garlic, mushrooms, and peppers. Cook for 5 minutes until softened.
  3. Add the apple wedges to the skillet and cook for another 3 minutes, allowing them to caramelize slightly.
  4. Season the mixture with salt, pepper, and minced sage. Stir well.
  5. Return the bratwursts to the skillet, nestling them among the vegetables and apples. Pour in the chicken broth.
  6. Cover the skillet and let everything simmer for 10–12 minutes, or until the bratwursts are cooked through (internal temperature should reach 160°F).
  7. Remove from heat and serve hot.

Notes

Use sweet Italian sausage instead of bratwurst for a different flavor profile.

Swap Gala apples for Honeycrisp, Fuji, or Granny Smith for a tarter taste.

Add baby potatoes or carrots for extra heartiness.

For a touch of heat, include red pepper flakes or jalapeños.

Make it creamy by stirring in a splash of heavy cream before serving.

To store, refrigerate leftovers for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/pan-roasted-bratwurst-skillet/