German Sausages with Apples, Sauerkraut, and Onion

Photo: Mikkel Vang

Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and cardamom.


  • 1 to 2 tablespoons vegetable oil

  • 12 links assorted fully cooked German sausages

  • 1 large white onion, thinly sliced

  • 2 crisp red apples, such as Gala or Braeburn, cored and cut into ½-inch slices

  • ¼ cup apple cider

  • 1 pound sauerkraut

  • 3 large sour pickles, quartered, for serving

  • 1 Kirby cucumber, peeled and sliced lengthwise into eighths, for serving

  • Assorted mustards, for serving


  1. Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.

  2. Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.

  3. Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)

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