Beer and Kraut Brats



4 servings


  • ½  pound, thick-cut bacon, diced
  • 1 pound pork bratwurst, cut into 2-inch pieces
  • 1 can (12 fluid ounces) beer
  • 1 can (10½ ounces) condensed French onion soup
  • ¼ cup packed brown sugar
  • 1 pound fresh sauerkraut, drained (about 3 cups)


  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.
  2. Add the bratwurst to the skillet and cook until well browned, stirring occasionally.
  3. Stir the beer, soup, brown sugar, sauerkraut and bacon in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the bratwurst is cooked through, stirring occasionally.


  • Serve over hot mashed potatoes or cooked egg noodles.