Slow-Cooked Reuben Brats Recipe
Slow-Cooked Reuben Brats Recipe photo by Taste of Home

Slow-Cooked Reuben Brats Recipe

Publisher Photo
Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that puts them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry.—Alana Simmons, Johnstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 7-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 7-1/4 hours
MAKES: 10 servings

Ingredients

  • 10 uncooked Johnsonville® Original Bratwurst
  • 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

  1. 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.
  2. 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 2011, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Slow-Cooked Reuben Brats

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 29, 2014

"I am from Johnstown PA.. This was a staple in my household for many years! To this day I still do Pork (of all kinds), sauerkraut, onions and apples in my crock-pot and every "Southern Californian" who thinks they are SOOO healthy, cant get enough of this dish...especially during Football season. It was nice to see someone from my hometown (which I return to see family every 2 months) bring this to the table!!!You'ens did good!"

MY REVIEW
Reviewed Aug. 16, 2014

"I tried these with a couple changes. Rather than using beer (which we don't drink and if I don't use it, I don't buy it), I used beef broth and I think it imparted a richer flavor to the brats. I also tweaked the sauce because of personal flavor preferences, though not much.. I used bollilo rolls cause I like buns that don't get mushy. Will make again."

MY REVIEW
Reviewed Aug. 3, 2014

"Very easy, very good!! My hubby is still raving about it. It's a keeper to write down for the recipe box. The toasting in the oven is also magic to this recipe. Mmmm GOOD!!!!"

MY REVIEW
Reviewed Jul. 5, 2014

"I made this recipe last night for my husband and me. I used half the brats and half the beer. If I were to make the 10 brats I would still use half the beer. There was still a lot of liquid with just half the beer. There was very little prep time with recipe, very easy. Although I use the mayonnaise mix, next time if I'm in a hurry I will use a bottle of Thousand Island dressing. And I may use a more robust beer. I will make this recipe again."

MY REVIEW
Reviewed May. 15, 2014

"I made these today....like the slow cooker mix....the spread was great but I think I prefer the brauts grilled & The Kraut cooked with 1 beer( felt the beer overpowered the other flavors) ....great combo either way!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT