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Beer Cheese & Brats Skillet
SUBMITTED BY: Unknown
6 slices bacon, diced
1 pound bratwurst, sasings removed
1 cup chopped onions
1/2 teaspoon crushed red pepper
4 cups prepared cole slaw mix
2 (10 ounce) packages Lund's and Byerly's Beer Chees Soup, thawed
1 teaspoon Worcestershire sauce
1 tablespoon beer mustard
1 (12 ounce) package frozen spaetzle, thawed
In large skillet cook bacon until crisp. Transfer to paper towels to drain; set aside. Discard all but 1 tablespoon drippings.
Brown bratwurst, onions and red pepper in drippings, stirring to break into pieces. Cook until no longer pink. Using slotted spoon transfer brat mixture to a bowl.
Add cole slaw to skillet; cook and stir 1-2 minutes. Add soup, Worcestershire and mustard. Brin to a boil stirring until smooth.
Stir in Spaetzle and brat mixture; cook over low heat 5-7 minutes, or until heated through.
Sprinkle bacon over top and serve.
Makes 4-6 servings.