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Slow-Cooked Reuben Brats

 Slow-Cooked Reuben Brats
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
10 ServingsPrep: 30 min. Cook: 7-1/4 hours


  • 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


  • 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.
  • 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

2 of 2

Slow-Cooked Reuben Brats (continued)

Directions (continued)

  • 8-10 minutes or until cheese is melted. Yield: 10 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer