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Slow-Cooked Reuben Brats Recipe

These beer-simmered brats get a flavor boost with the addition of sauerkraut. After cooking they are served with a special sauce and melted cheese in a roll.—Alana Simmons, Johnstown, Pennsylvania

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Slow-Cooked Reuben Brats Recipe

Prep: 30 min. Cook: 7 hours

Yield: 10 Servings

30 420 450

Ingredients

10 uncooked bratwurst links
3 cans (12 ounces each) light beer or nonalcoholic beer
1 large sweet onion, sliced
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4 cup mayonnaise
1/4 cup chili sauce
2 tablespoons ketchup
1 tablespoon finely chopped onion
2 teaspoons sweet pickle relish
1 garlic clove, minced
1/8 teaspoon pepper
10 hoagie buns, split
10 slices Swiss cheese

Directions

In a large skillet, brown bratwurst in batches; drain. In a 5-qt. slow cooker, combine beer, sliced onion and sauerkraut; top with bratwurst. Cook, covered, on low 7-9 hours or until sausages are cooked through.
Preheat oven to 350°. In a small bowl, mix mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper until blended. Spread over cut sides of buns; top with cheese, bratwurst and sauerkraut mixture. Place on an ungreased baking sheet. Bake 8-10 minutes or until cheese is melted. Yield: 10 servings.

Originally published as Slow-Cooked Reuben Brats in The Taste of Home Cookbook , p47