Hearty Bratwurst & Potato Skillet with smoky bratwurst, golden potatoes, kale, and a tangy mustard-vinegar sauce — comfort in one pan.
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, so here’s how this one happened — I didn’t plan it. I never do with these things, honestly. It started after one of those early fall weekends where the air smells like woodsmoke, the neighbors are grilling, and suddenly everyone’s pretending they’ve loved bratwurst all year long. We had a cookout, and of course, I made too much. I do that every single time — it’s like a superpower.
The next day, I opened the fridge and there they were: leftover brats, a bunch of Yukon Gold potatoes I forgot about, and that one bunch of kale that was dangerously close to retirement. I remembered my mom’s warm German potato salad — you know, the one that’s tangy, a little sweet, and weirdly addictive — and thought, what if I turned that into a meal? So I started throwing things into a skillet. A little oil, a splash of vinegar, mustard, brown sugar, that kind of improvisation that feels equal parts brilliant and slightly chaotic.
And when I took the first bite, I just stood there in the kitchen, fork in hand, going, Wait… this is really good. It was smoky, crispy, tangy, and had that comforting “I accidentally made dinner magic” vibe. My husband wandered in mid-bite (because he always does — I swear he has a radar for food smells), took one bite, and said, “This tastes like something we’d eat in Germany.” Which, okay, flattering… but I’ve never been to Germany. Still, I’ll take it.
Why You’ll Love This Bratwurst & Potato Skillet Recipe?
You know those nights when you just want something real? Not fancy, not complicated, just honest-to-goodness comfort food? That’s exactly what this Bratwurst & Potato Skillet is. It’s the kind of recipe that doesn’t ask for much — a few basic ingredients, one pan, and maybe a glass of wine while you cook (optional, but highly encouraged).
The best part? It tastes like you tried a lot harder than you actually did. The smoky bratwurst brings the flavor, the potatoes get crispy and golden, and that dressing — the vinegar, mustard, and brown sugar — ties everything together in a way that’s somehow both cozy and bright. It’s hearty, a little rustic, and just feels like home. And if you’re the type who secretly loves a meal that leaves exactly one dirty pan? You’re my kind of person.
Ingredient Notes:
Before you dive in, here’s a quick rundown of what makes this skillet so special — and why each ingredient matters.
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Bratwurst: I usually go with smoked bratwurst because that flavor just seeps into everything. But honestly, use what you’ve got — kielbasa, turkey sausage, whatever’s in the fridge. This recipe doesn’t judge.
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Yukon Gold Potatoes: The unsung heroes of the skillet world. They crisp beautifully but stay creamy inside. And no, you don’t need to peel them. We’re not peeling potatoes on a weeknight.
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Kale: Hear me out — it’s not just for health points. It adds color and texture and makes you feel slightly virtuous while eating bratwurst. But spinach or cabbage totally work too.
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Apple Cider Vinegar: This is the “zing.” It cuts through the richness and brings the whole dish to life.
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Grainy Mustard: It’s rustic, it’s punchy, and it looks fancy without any effort.
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Brown Sugar: Just a touch. It balances the acidity, like that one calm friend who keeps the group chat from chaos.
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Caraway Seeds: Optional, but if you use them, you’ll get that subtle, almost nostalgic flavor that reminds me of old-school German delis.
Pro tip: Don’t rush the potatoes. Give them a chance to brown and crisp up — that’s where the magic happens.
How To Make Bratwurst & Potato Skillet?
Alright, let’s do this. You’ll have dinner on the table before you finish your second “just one more scroll” session on Instagram.
Step 1: Brown the bratwursts.
Heat a tablespoon of olive oil in a big skillet over medium heat. Add the bratwursts and let them sizzle away until browned on all sides — about five minutes. Slice them up and set them aside. (And yes, stealing a piece or two for “quality control” is absolutely allowed.)
Step 2: Cook the potatoes.
Add the rest of the oil to the same skillet — don’t clean it, that’s flavor in there! Toss in the potatoes and let them cook until they’re golden on the outside but still a bit firm inside, about eight minutes. You’ll know it’s right when the smell makes your kitchen feel like a German beer garden.
Step 3: Add the kale and broth.
Now toss in your kale, pour in the chicken broth, and sprinkle in the caraway seeds. Cover the skillet, reduce the heat to low, and let everything simmer for about 10 minutes. The potatoes will get tender, and the kale will wilt like it’s finally relaxing after a long day.
Step 4: Make the dressing.
While that’s cooking, whisk together the apple cider vinegar, mustard, and brown sugar in a little bowl. It’s simple, but when it hits the pan later — wow.
Step 5: Combine and finish.
Once the potatoes are done, pour that dressing right over the top and stir gently. Let it simmer a few minutes so it thickens and clings to everything. Then toss the sliced bratwurst back in, give it a good stir, and boom — dinner’s ready.
Step 6: Serve and enjoy.
Serve it straight from the pan, because honestly, who’s dirtying another dish? Add a sprinkle of black pepper or even a drizzle of mustard on top if you’re feeling extra.
Storage Options:
If you’re lucky enough to have leftovers (big if), they’ll keep perfectly in the fridge for about five days. And here’s the thing — it actually tastes better the next day. The flavors settle in, the vinegar mellows, and it turns into something even more comforting. You can eat it cold like a potato salad or warm it up in the skillet again. Either way, it’s still delicious.
Want To Save This Recipe?
Sometimes, I’ll even scoop a bit into a wrap the next day for lunch. Or, let’s be real — stand in front of the fridge with a fork and call it “chef’s tasting.”
Variations and Substitutions:
One thing I love about this recipe is how forgiving it is. You can mess with it a little — okay, a lot — and it still works out.
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Swap the sausage: Kielbasa, chorizo, or even veggie sausage if that’s your thing.
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Add onions or peppers: For sweetness, color, and a little extra flavor punch.
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Go green(ish): Not into kale? Use spinach or even thinly sliced cabbage.
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Turn up the tang: Add more vinegar or a spoonful of Dijon for that extra zing.
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Spice it up: Smoked paprika, chili flakes, or a touch of cayenne for a gentle burn.
It’s the kind of dish that forgives you for not having exactly what’s on the list — and honestly, that’s part of its charm.
What to Serve with Bratwurst & Potato Skillet?
This meal’s pretty much a one-and-done, but if you want to round it out, I’ve got ideas.
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Soft pretzels or crusty bread: Perfect for scooping up the tangy sauce.
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Cold beer or cider: I mean… it’s bratwurst. You knew this was coming.
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Simple green salad: Something crisp to balance out the richness.
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Sauerkraut: If you want to go full German grandma mode (I highly recommend it).
Frequently Asked Questions:
What kind of potatoes work best?
Yukon Golds are the MVP here. Red potatoes work too, but I’d skip russets unless you like them a little softer.
Can I skip the kale?
Of course! I won’t tell the kale enthusiasts. Spinach, cabbage, or even no greens at all — totally fine.
How do I keep the potatoes from sticking?
Use a good skillet, don’t overcrowd the pan, and let them cook without constant stirring. They’ll crisp up beautifully.
This Bratwurst & Potato Skillet isn’t fancy food — it’s the kind of dish that feels like home. It’s smoky, tangy, hearty, and just a little messy (in the best way). Every bite reminds me of family dinners, those “I didn’t plan this but it worked” kind of nights, and the quiet satisfaction of making something comforting from simple ingredients.
It’s not perfect — and that’s exactly why I love it. It’s a little rustic, a little bold, and full of personality… kind of like most of us on a Tuesday night trying to figure out dinner.
So tell me — what’s your favorite last-minute “accidental masterpiece” meal? Because honestly, this one might just be mine.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bratwurst & Potato Skillet
Ingredients
- 3 tablespoons olive oil divided
- 1 14-ounce package smoked bratwurst or other fully cooked sausage
- 1 1/2 pounds Yukon Gold potatoes unpeeled and cut into 1-inch chunks
- 3 cups shredded or torn kale leaves about 1/2 bunch, stems removed
- 1 cup low-sodium chicken broth
- 3/4 teaspoon caraway seeds
- 2 tablespoons apple cider vinegar
- 2 tablespoons grainy mustard
- 2 1/2 teaspoons packed brown sugar
- Salt and freshly ground black pepper to taste
Instructions
Brown the sausages:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the bratwursts and cook, turning occasionally, until evenly browned and heated through, approximately 5 minutes. Remove from the skillet, slice into 1/3-inch rounds, and set aside, covered to keep warm.
Cook the potatoes:
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the potato chunks and cook over medium heat, stirring occasionally, until lightly browned and partially tender when pierced with a fork, about 8 minutes.
Add the greens and seasoning:
- Stir in the kale, chicken broth, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 10 minutes, or until the potatoes are tender and the kale has wilted.
Prepare the dressing:
- While the potatoes cook, whisk together the apple cider vinegar, grainy mustard, and brown sugar in a small bowl until smooth and well combined.
Combine and finish:
- Once the potatoes are cooked, pour the vinegar mixture over them and stir gently with a spatula. Increase the heat to medium-high and cook uncovered, stirring occasionally, until most of the liquid has evaporated and the potatoes are lightly glazed, about 3 minutes. Season with salt and pepper to taste.
Add the sausage and serve:
- Return the sliced bratwurst to the skillet and stir to combine. Serve immediately while hot, ensuring each serving includes a balance of sausage, potatoes, and kale.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
