Slow-Cooked Reuben Brats Recipe
- 10 uncooked bratwurst links
- 3 bottles (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; 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.
1 sandwich: 733 calories, 50g fat (16g saturated fat), 94mg cholesterol, 1643mg sodium, 45g carbohydrate (10g sugars, 2g fiber), 26g protein
Reviews for Slow-Cooked Reuben Brats
"The sauce is amazing! I was tempted to just buy a bottle of Thousand Island dressing and save myself time. I am so glad I didn't! I made the sauce (which really only takes a few minutes) and let it refrigerate all day. Being Wisconsinites we eat brats with kraut all the time so that part was nothing extra special. However the addition of homemade sauce, a toasted bun and melted cheese made this recipe FABULOUS!"
"Great recipe!!! My picky girlfriend and I polished off 1/2 a crockpot by ourselves!"
"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 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."
"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!"
"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."
"I'm not really a fan of brats, but my husband is. He also loves ruebens. So when I saw this recipe I knew I had to make it for him. We used some Guinness brats we had in the freezer. I didn't have chili sauce so I used Red Hot. OMG!!! This was so good! It they weren't so filling I would've ate them all! I am a brat fan now!"