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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
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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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!

MY REVIEW
Reviewed Nov. 5, 2013

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!

MY REVIEW
Reviewed Sep. 12, 2013

"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.

MY REVIEW
Reviewed Sep. 1, 2013

These are so good. I only used two bottles of beer instead of three and there was plenty of flavor and juice. YUMMY!

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