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Beer and Kraut Brats

An image of prepared Beer and Kraut Brats showing bacon, pork bratwurst, beer, Campbell's® Condensed French Onion Soup on top of sauerkraut.
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 483 1 serving

This recipe for Beer and Kraut Brats doesn't need more than a handful of ingredients because each one brings so much flavor!  The browning of the bratwurst is key- it only takes about 10 minutes and the flavor payoff is huge.  Then the brats simmer with sauerkraut in a mixture of condensed French onion soup and brown sugar, for the perfect balance of rich and savory with tangy and sweet.  You can serve these Beer and Kraut Brats over mashed potatoes or noodles or serve the brats in crusty rolls with the sauerkraut on top and some spicy mustard on the side.  This is also a great dish to keep warm in a crockpot on the buffet table!

Ingredients

  • 1/2  pound, thick-cut bacon, diced
  • 1 pound pork bratwurst, cut into 2-inch pieces
  • 1 can (12 fluid ounces) beer
  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1/4 cup packed brown sugar
  • 1 pound fresh sauerkraut, drained (about 3 cups)

Instructions

  • Tips

    • Serving Suggestion: Serve over hot mashed potatoes or cooked egg noodles.

  • Step 1

    Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet and let drain on paper towels.  Pour off the drippings.

  • Step 2

    Add the bratwurst to the skillet and cook until well browned.

  • Step 3

    Stir in the beer, soup, brown sugar, sauerkraut and bacon and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the bratwurst is done.

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Calories 483
Total Fat 29 g
Sat. Fat 10 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 2154 mg
Total Carb 31 g
Dietary Fiber 4 g
Sugar 18 g
Protein 19 g
Vitamin D 5 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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