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

Slow-Cooked Reuben Brats Recipe

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4.5 13
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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

Ingredients

  • 10 uncooked bratwurst links
  • 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; add 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
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2015

"Brats & Beer - What could be better?

My husband is not only a beer connoisseur, but also a bratwurst snob as well.
I halved the recipe and used one can of porter-style beer and sweet onions and it was AMAZING! The porter and the sweet onions helped to mellow the sauerkraut. But the special sauce was the icing on the cake.
I'm going to try a different bun other than a hoagie as it fell apart while eating - even though I drained the liquid quite well before toasting. A surprising plus - the crockpot cooking softens the casing on the brats - making everything nice and tender.
My husband asked a few years back to make a list of all the dinner choices I make so he can refer to it when I ask him "what do you want for dinner". He told me to definitely add this to it!!
Thanks for sharing!"

MY REVIEW
Reviewed Jan. 25, 2015

"My family didn't love the sauce. We used some high quality spicy mustard."

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!!!!"

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