Cooking Directions

• 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.
• Add the bratwurst to the skillet and cook until well browned, stirring occasionally.
• 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.

Ingredients

• 0.5  pound, thick-cut bacon, diced
• 1 pound pork bratwurst, cut into 2-inch pieces
• 1 can (12 fluid ounces) beer
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 0.25 cup packed brown sugar
• 1 pound fresh sauerkraut, drained (about 3 cups)