If you need a cozy fall dinner that feels a little European but is incredibly simple to make, this German sausage and apple recipe is it. Snappy sausages are browned until golden, then simmered with sweet apples, red onion, Riesling, and a splash of balsamic vinegar until glossy and sticky. It’s the kind of one-pan meal that tastes like fall but works just as well for dinner any time of the year. Serve it with sautéed greens and a glass of port, and you have the easiest cold-weather supper.

Why You’ll Love This Recipe:

One pan, minimal prep
Ready in about 30 minutes
Sweet, savory, and slightly tangy
Feels impressive but is incredibly simple

If you’r cooking for guests, this is one of those recipes that looks rustic and elegant without much effort.

German Sausages with Apple & Onion
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 2-4 people

Ingredients:
2 apples, sliced (Honeycrisp or Gala work well)
1/2 red onion, sliced
4 German sausage links (bratwurst or other snappy variety. Irish bangers will also work!)
1/2 cup Riesling
1 tablespoon balsamic vinegar
1 bay leaf
freshly ground black pepper

Optional for serving: sautéed greens like kale, cabbage, or brussels sprouts. Even a creamy mashed potato or roasted fall vegetables could be delicious. Crusty bread is an option as well, and so is a bowl of creamy grits.

How to Make German Sausage with Apples

1. Prep the apples and onion
Slice two apples and a half a red onion into 1/2 -inch wedges. No need to peel the apples, the skins soften beautifully as they cook.

2. Score the sausages
Cut shallow slits into the sausage links. This helps them brown evenly and prevents splitting. Just go 1/8 -inch down, no deeper.

3. Brown everything
Heat the olive oil in a large skillet over medium heat. Add the sausages, apples, and onion. Cook for about 5 minutes per side, until the sausages are pale golden and the onions begin to soften.

4. Add wine and vinegar
Pour in 1/2 cup of Riesling, add 1 tablespoon balsamic vinegar, and drop in a bay leaf. Cover and cook for 6 to 8 minutes, until the sausages are evenly cooked through.

5. Reduce until glossy
Remove the lid and allow the liquid to reduce until sticky and slightly syrupy, about 5 minutes. Finish with freshly ground black pepper, and serve.