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.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Slow-Cooked Reuben Brats(6)
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Absolutely delicious! Like a previous poster mentioned, very filling, too! It was all my husband, who is a big, hard-working guy, could do to eat two of them--but he managed! LOL! I don't like regular reubens, but I love these brats! Thanks for sharing the recipe!
"Over the top" that's how my reuben lover husband says about this recipe when I made it lastnite. Although, I made a little change to it, I didn't have a slow cooker so I just used a pot on the stove for only an hour. The brats are still perfectly done. Thanks to Alana, the creator of this recipe.
These are so good. I only used two bottles of beer instead of three and there was plenty of flavor and juice. YUMMY!
I made this last night. Im making it again over the holiday weekend for guest. Very delicious !!!!!!!!!!!!!!!
The first time I make a recipe, I will not modify it, but the next time I make this one, I will not make it in the slow cooker. The brats lost their flavor, as did the sauerkraut... next time I will just do the brats in the broiler or on the grill and heat the sauerkraut on the top of the stove. The chili sauce was excellent.