This recipe combines many things that hubby likes. He is a huge fan of reuben sandwiches, tater tots and German food. This recipe is a mild combination of all three.
Tater Brat Bake:
1 package uncooked bratwurst links
2, 12-ounce bottles of beer
2 T butter
1, 16-ounce can sauerkraut, rinsed, drained and chopped
1 can condensed Cheddar cheese soup, undiluted
1/2 cup milk
1, 32-ounce package frozen tater tots
1 cup shredded Cheddar cheese
In large saucepan, combine bratwurst and beer. Bring to boil. Reduce heat, cover and simmer for 10-15 minutes, or until meat is no longer pink. Drain and cut into 1/4-inch slices. In large skillet, brown brats in butter over medium-high heat. Drain on paper towels. Spoon sauerkraut into greased 13x9 baking dish. Top with brats. Combine soup and milk, and drizzle over brats. Top with tater tots. Bake at 450 for 20-25 minutes, or until potatoes are lightly browned. Sprinkle with cheese. Bake again for 5 minutes, or until cheese is melted.
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