Knockwurst and Sauerkraut Skillet (Quick Dinner)
For a quick skillet dinner, brown package-labeled, fully cooked knockwurst in a little oil, then warm drained sauerkraut with onion and a splash of broth. Cover briefly and follow the package directions. Reheat refrigerated leftovers to 165°F (74°C). Finish uncovered, taste, and serve with mustard, potatoes, or rye bread. Stainless steel suits longer kraut cooking.
Knockwurst and sauerkraut make a timeless pairing: savory sausage meets tangy cabbage, with little prep and no oven required. On a busy night, the main challenge is getting good browning without scorching the sausage or cooking away the kraut’s lively bite. I keep the method simple: brown first, warm the sauerkraut gently, then bring everything together in one pan.
The steps below work on a standard home stove. Check your sausage label, since products and heating directions can differ, and choose a skillet that suits the amount of acidic sauerkraut you plan to cook.
Skillet Material, Compatibility & Ingredient Prep
The right skillet makes browning easier and helps you manage sauerkraut’s acidity. Stainless steel is a good choice for this recipe, especially if the kraut will simmer for more than a few minutes. Cast iron and carbon steel can brown sausage well, but keep acidic kraut contact brief.
Choose a skillet for the cooking time
A 10- or 12-inch skillet gives four sausages and a generous portion of sauerkraut room to heat without crowding. If the pan is packed, moisture can collect and the sausage may steam rather than brown.
| Skillet | Best use here | Point to watch |
|---|---|---|
| Stainless steel | Browning, then warming kraut | Browned bits may stick; loosen them with broth or water |
| Seasoned cast iron | Quick sausage browning | Long contact with acidic kraut can affect seasoning or flavor |
| Carbon steel | Quick browning and short kraut contact | Acid can affect the seasoned surface if left to simmer |
| PTFE-coated nonstick | Gentle heating with less sticking | Don’t preheat empty; check the maker’s temperature limits |
Preheat an empty stainless-steel, cast-iron, or carbon-steel skillet over medium heat for about two minutes. Add oil and the food promptly. Do not preheat an empty PTFE-coated pan. Follow its maker’s stovetop and oven limits; there is no single maximum safe temperature for every coated pan.
For this dish, medium heat should be enough. Refined canola oil has a typical smoke point near 400°F (204°C), but the exact point varies by product. If oil smokes, lower the heat.
Prep the sausage and sauerkraut
For four servings, gather:
- 4 package-labeled, fully cooked knockwurst, about 12 to 16 ounces total
- 1 tablespoon neutral oil, such as refined canola
- 1 small onion, thinly sliced, optional
- 1 pound sauerkraut, drained
- ¼ cup water or low-sodium broth, plus more if needed
- Black pepper, to taste
- Mustard, for serving
Drain the sauerkraut so it warms rather than floods the skillet. You can rinse it if you want a milder, less tangy result, but that also washes away some of its brine and flavor. Pat the sausages dry with a paper towel to help them brown. Leave them whole for a plump, juicy bite, or slice them if you want more browned edges in each serving.
Browning, Kraut Cooking & Safe Reheating
The method has three parts: brown the knockwurst, soften the onion and warm the sauerkraut, then heat everything together. Keep the pan at medium or lower heat once the kraut goes in. This helps prevent scorching and gives you more control over the final texture.
Make the skillet dinner
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Brown the knockwurst. Warm the skillet as described above, add the oil, then add the dry sausages. Turn them as they brown, about 3 to 4 minutes total. You’re adding color, not cooking raw sausage from scratch, so avoid high heat that can split the casing or burn the outside. If the pan is crowded, brown in batches.
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Soften the onion, if using. Move the sausages to a plate for a moment if there isn’t room. Add the onion to the same skillet and cook over medium heat, stirring, until it softens. If the pan looks dry, add a small splash of water or broth rather than more oil.
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Warm the sauerkraut. Add the drained kraut and ¼ cup water or broth. Stir to pick up browned bits from the pan. Return the sausages and turn the heat to medium-low.
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Cover and heat gently. Cover the skillet and warm until the sauerkraut is steaming and the sausages are hot. Start checking after several minutes; the exact time depends on sausage size, whether it was chilled, and your stove. Follow the package directions for commercially cooked sausage.
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Finish uncovered. Remove the lid and let excess liquid evaporate for a minute or two. Turn the sausages once, taste the kraut, and add black pepper or a little more broth if needed. Serve hot with mustard.
If you are reheating refrigerated leftovers, use a food thermometer to check the center of the sausage and reheat to 165°F (74°C). Don’t rely on browned skin or hot-looking kraut to tell you the center is ready. Package directions still matter for unopened commercially cooked sausage.
Adjust the texture and tang
| If you want… | Try this | What to expect |
|---|---|---|
| More browned sausage | Brown the sausages whole before adding the kraut | Less surface area touches the pan, but the casing stays intact |
| More browned edges | Slice the sausage before browning | More cut surface browns; pieces can dry faster |
| Milder kraut | Rinse it briefly, then drain well | Less briny tang and a gentler cabbage flavor |
| A juicier skillet | Keep the lid on a little longer | More moisture stays in the pan |
| A less wet finish | Uncover and simmer briefly | Extra liquid evaporates |
A small splash of broth loosens browned bits and gives the kraut a savory base. Add it gradually; the sauerkraut releases some moisture as it heats. If the skillet starts to look dry before the sausage is hot, add another tablespoon or two of water or broth and cover again.
Deglazing, Cleaning & Seasoning Care
Deglazing means adding a little liquid to a warm pan to loosen browned food stuck to its surface. Here, water or broth lifts the sausage’s browned bits into the sauerkraut. For cleaning, let the skillet cool naturally before washing; a sudden temperature change can warp metal or damage a pan’s finish.
Clean without damaging the pan
Move the food to serving dishes, then let the skillet cool. Don’t pour cold water into a hot pan or plunge hot cookware into water. Once it is cool enough to handle, wash it according to the maker’s instructions and dry it well.
For stainless steel, soak stubborn bits in warm water, then scrub with a non-abrasive sponge. A little dish soap is fine. For cast iron or carbon steel, clean and dry the pan promptly; if the seasoning looks dry, wipe on a very thin layer of cooking oil. Avoid leaving sauerkraut in those pans for an extended time, since its acidity can harm seasoning or create a metallic taste.
For PTFE nonstick, use gentle tools and follow the manufacturer’s care instructions. Avoid aerosol cooking sprays: their propellants and additives can leave residue on the surface. Don’t overheat the pan, and don’t assume its oven or stovetop limit matches another pan’s.
Serving, Accompaniments & Dining Presentation
Serve the skillet while the sausages are hot and the kraut is steaming. A sharp or creamy side can balance the cabbage’s tang, while potatoes or bread make the meal more filling. Keep accompaniments simple so the one-pan dinner stays quick and cleanup stays light.
Easy sides and finishing touches
- Mustard: Offer whole-grain or yellow mustard at the table so each person can choose how much to add.
- Boiled potatoes: Cook them separately while the skillet heats, or use leftover cooked potatoes warmed in the pan before adding the kraut.
- Rye bread: Serve slices alongside to catch the juices.
- Apple: Add a few thin apple slices with the onion for a mild sweet note, if that suits your taste.
- Fresh parsley: Sprinkle a little over the finished skillet for a fresh, herbal finish.
Keep toppings modest. The sausage and kraut already bring plenty of savory and tangy flavor, so taste before adding salt. If you use broth, check its salt level first.
Hold and store leftovers safely
If the food will not be served right away, keep it hot at 140°F (60°C) or above. Refrigerate leftovers within 2 hours, or within 1 hour when the room temperature is above 90°F (32°C). Transfer them to a shallow container so they cool more quickly, then refrigerate.
When reheating leftovers, warm them until steaming and confirm that the center reaches 165°F (74°C) with a food thermometer. Reheat only the portion you plan to eat, and follow any specific storage guidance on the sausage package.
Quick Troubleshooting for the Skillet
Small changes in heat, moisture, and pan size explain most problems with this meal. Use the table to adjust the next step rather than starting over. The main rule is to brown at moderate heat, then warm the kraut gently.
| What you notice | Likely reason | What to do |
|---|---|---|
| Sausage is pale | Pan was crowded or not hot enough | Brown in batches and turn the sausages |
| Casing splits | Heat was too high or cooking went on too long | Lower the heat; use package directions for heating |
| Kraut tastes too sharp | It was not rinsed, or its brine is strong | Rinse briefly next time; add broth and taste again |
| Skillet looks dry | Liquid evaporated before the kraut warmed through | Add a splash of water or broth and cover |
| Food is watery | Kraut was not drained or the lid stayed on too long | Uncover and let excess liquid evaporate |
| Brown bits won’t lift | The pan is dry or the bits are stuck | Add a little water or broth and stir gently |
The most reliable finish is a steaming, moist skillet, not a dry one. If you are unsure whether refrigerated sausage leftovers are reheated fully, check the center with a thermometer.
Frequently Asked Questions
These quick answers cover common choices when making knockwurst with sauerkraut in one skillet. Use the sausage label as your guide, especially for cooking and storage directions. If you are reheating leftovers, use a thermometer to check the center.
Do I need to cook knockwurst before adding sauerkraut?
Brown package-labeled, fully cooked knockwurst first, then warm it with the sauerkraut. If the label gives different cooking instructions, follow those instead. Don’t assume every sausage product is fully cooked.
Should I rinse sauerkraut before cooking?
No. Drain it well, then taste it. Rinse briefly only if you want a milder, less tangy flavor; drain it again before adding it to the skillet.
Can I cook sauerkraut in cast iron?
Yes, for a short time. Brown the sausage, add the kraut near the end, and avoid a long simmer. For extended acidic cooking, stainless steel is a better choice.
How long does this skillet dinner take?
The active steps are quick: prep, brown the sausage for about 3 to 4 minutes, then warm the kraut and sausage gently. Total time varies with your stove, pan, and sausage size.
Can I slice the knockwurst before browning?
Yes. Slices create more browned edges, but they can dry out faster than whole sausages. Turn them often and reduce the heating time as needed.
What temperature should reheated leftovers reach?
Reheat refrigerated leftovers to 165°F (74°C) at the center. Check with a food thermometer rather than judging by color or steam alone.
Can I use a nonstick skillet?
Yes, if its maker approves it for your stovetop and the heat used. Don’t preheat it empty, avoid aerosol cooking sprays, and keep the heat moderate.
How do I keep the finished skillet from getting watery?
Drain the sauerkraut well before cooking. Once everything is hot, remove the lid and let excess liquid evaporate briefly, stirring as needed.
How long can cooked leftovers sit out?
Refrigerate leftovers within 2 hours, or within 1 hour if the ambient temperature is above 90°F (32°C). Keep food held hot at 140°F (60°C) or above.
What sides go well with knockwurst and sauerkraut?
Mustard, potatoes, and rye bread are easy choices. An apple or a little parsley can add a different note without making the skillet harder to prepare.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
