Chef-Boy-I-Be-Illinois' Oktoberfest Skillet

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READY IN: 35mins
Recipe by Chef-Boy-I-Be Illin

It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes enough for an Army though! First, if you don't have a big skillet with high sides (mine is 14" with 3" sides) you might want to use a big pot. You can use any type of sausage you wish. We enjoy the smoked bratwurst we are able to get from our butcher. I also use Canadian bacon because it's leaner than bacon, but still has that wonderful smoky flavor. Also, I do not drain nor rinse my kraut. We like the tang. And with the addition of 2 teaspoons of sugar, and the use of wine and beef broth, the kraut really mellows anyway. Try to use sauerkraut in a jar or the refrigerated bags. We're fortunate enough to get imported kraut. I put my spices into a small tea infuser, so I can remove them before serving. If you're not a fan of cloves, don't use them. We like the subtle taste they impart though. Last, I take a short cut and use canned carrots. I find that raw carrots take longer to get tender than the potatoes. And I'm usually in hurry for dinner! And if you're really in a hurry (or just lazy ;-) ), you could add two cans of drained potatoes too!

Ingredients Nutrition


  1. Pierce your brats and add them to the skillet with the bacon to render their fat and begin to brown, then add your chopped onion and saute until transparent.
  2. Add the wine and scrape up any brown bits.
  3. Add remaining ingredients (except carrots), putting the kraut on top and sprinkling with the sugar. Make sure your potatoes are down in the liquid.
  4. Cover and cook until the potatoes are tender, approximately 30 minutes. Then add your carrots to warm them up and serve with spicy brown German mustard!

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