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

Slow-Cooked Reuben Brats Recipe

Read Reviews (6)
4.71 6
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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


  • 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


  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

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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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!

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.

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!

Reviewed Aug. 31, 2013

I made this last night. Im making it again over the holiday weekend for guest. Very delicious !!!!!!!!!!!!!!!

Reviewed Aug. 21, 2013

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.

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