Slow-Cooked Reuben Brats Recipe
- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Slow-Cooked Reuben Brats
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"My family didn't love the sauce. We used some high quality spicy mustard."
"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!"
"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."
"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!!!!"
"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."