Tater Brat Bake Recipe

Tater Brat Bake Recipe photo by Taste of Home

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“My husband suggested a brats-and-kraut lunch for friends back for their high school reunion. Rather than cut his visiting time, I made this. It was so easy!” Pauline Lentz - Mesa, Arizona

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Tater Brat Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

1 package (1-1/4 pounds) uncooked bratwurst links
2 bottles (12 ounces each) beer or nonalcoholic beer
2 tablespoons butter
1 can (16 ounces) sauerkraut, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 package (32 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large saucepan, combine bratwurst and beer. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until a thermometer reads 160° Drain and cut into 1/4-in. slices. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.
Spoon sauerkraut into a greased 13-in. x 9-in. baking dish. Top with brats. Combine soup and milk; drizzle over brats. Top with Tater Tots. Bake at 450° for 20-25 minutes or until potatoes are lightly browned.
Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving equals 792 calories, 54 g fat (20 g saturated fat), 106 mg cholesterol, 2,459 mg sodium, 54 g carbohydrate, 6 g fiber, 24 g protein.

Originally published as Tater Brat Bake in Simple & Delicious January/February 2009, p18

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio