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Tater Brat Bake

 Tater Brat Bake
“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
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 package (1-1/4 pounds) uncooked Johnsonville® Original Bratwurst
  • 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.

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Tater Brat Bake (continued)

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.