Why This Recipe Works

Sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water kept their casings from turning tough and leathery. We then pricked the links with the tip of a paring knife so that they would give up a bit of their fat and juices. When the juices evaporated, they formed a robust fond that could be deglazed from the pan with beer and used to create a braising liquid that deeply infused the potatoes with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounded out the meals.

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Before You Begin

We developed this recipe with bratwurst, but any fresh pork sausage links can be used. Any pale lager will work here. Yukon Gold potatoes can be used in place of red potatoes, if desired. Serve with crusty bread.

Instructions

Bring bratwursts and water to simmer in 10-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)

Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.

Add butter, onion, sugar, caraway seeds, salt, and pepper to now-empty skillet. Cook, stirring constantly, until caraway is fragrant, about 2 minutes. Stir in beer, scraping up any browned bits. Simmer, stirring frequently, until beer is reduced to thick, syrupy glaze, 4 to 5 minutes.

Add potatoes and broth and bring to simmer over medium-high heat. Adjust heat to maintain simmer; cover; and cook for 10 minutes, stirring halfway through cooking. Stir in apple and sauerkraut. Return bratwursts to pan, nestling links into sauerkraut. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.

Season potato mixture with salt and pepper to taste, then divide among shallow bowls. Top with bratwursts and garnish with chives. Serve.