Smoky One-Pan Midwestern Bratwurst Skillet with Charred Peppers

Name: Smoky One-Pan Midwestern Bratwurst Skillet with Charred Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g bratwurst sausages, whole; 2 tbsp vegetable oil; 1 large red bell pepper, sliced into 1/2-inch strips; 1 large yellow onion, sliced into 1/4-inch strips; 1 tsp smoked paprika; 1/2 tsp crushed red pepper flakes; 2 cloves garlic, minced; 100 ml low-sodium chicken broth; 2 tbsp yellow mustard; 1 tbsp apple cider vinegar; 1 tsp brown sugar; Fresh parsley, chopped (for garnish); Salt and freshly ground black pepper, to taste

This one-pan bratwurst skillet blends smoky, charred sausage with sweet peppers and onions, finished with a tangy mustard sauce for a quick 25-minute dinner.

Prep10 minCook15 minTotal25 minServes4Difficultyeasy

Method

How to make it

01
Pat bratwurst dry with paper towels to help with browning.
02
Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
03
Add bratwurst sausages in a single layer and cook without moving for 4 minutes until deeply browned on one side.
04
Turn sausages and cook another 3 minutes until browned on other side. Remove sausages and set aside.
05
Reduce heat to medium. Add sliced bell pepper and onion to the skillet, stirring occasionally, cook until edges start to char and onions become translucent, about 5 minutes.
06
Stir in smoked paprika, crushed red pepper flakes, and minced garlic; cook for 30 seconds until fragrant.
07
Return sausages to the skillet. Pour in chicken broth, yellow mustard, apple cider vinegar, and brown sugar. Stir gently to combine.
08
Cover skillet and let simmer over medium-low heat for 5 minutes, or until sausages reach an internal temperature of 160°F (71°C) and vegetables are tender-crisp.
09
Remove lid and cook uncovered for 2 minutes to thicken sauce slightly.
10
Adjust seasoning with salt and black pepper. Garnish with chopped parsley before serving.

From the editor

Cooking tips

Dry the sausages before cooking to ensure a good sear and prevent steaming.
Use a heavy skillet like cast iron for better heat retention and more even charring.
If you prefer less heat, omit the crushed red pepper flakes and add a pinch of smoked paprika for subtle smokiness.
Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out the sausages.

Published June 3, 2026