Slow-Cooked Reuben Brats
TOTAL TIME: Prep: 30 min. Cook: 7-1/4 hours
YIELD: 10 servings.
Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania
Ingredients
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10 uncooked bratwurst links
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3 bottles (12 ounces each) light beer or nonalcoholic beer
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1 large sweet onion, sliced
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1 can (14 ounces) sauerkraut, rinsed and well-drained
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3/4 cup mayonnaise
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1/4 cup chili sauce
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2 tablespoons ketchup
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1 tablespoon finely chopped onion
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2 teaspoons sweet pickle relish
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1 garlic clove, minced
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1/8 teaspoon pepper
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10 hoagie buns, split
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10 slices Swiss cheese
Directions
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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.
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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.
Nutrition Facts
1 sandwich: 733 calories, 50g fat (16g saturated fat), 94mg cholesterol, 1643mg sodium, 45g carbohydrate (10g sugars, 2g fiber), 26g protein.
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