- 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
- 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.
- 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.
Reviews forSlow-Cooked Reuben Brats
"Amazing!!! loved them.... I get so tired of hamburgs and hot dogs camping in the summer, can't wait to share this recipe. Really enjoyed the reuben sauce too, no more thousand island dressing from a bottle. Thanks for sharing!!"
"This has become a much requested family favorite. Much tastier than I expected. The dressing is so good, it can stand alone as a salad dressing. Of course, I buy locally made brats & buns from our local grocery. This makes a big difference , I think."
"My family really enjoyed these. Flavor was great. The brats were really tender. I can't really compare these to other ways of preparing brats as this was my first time making brats. I appreciated how easy these came together and didn't require my attention while I enjoyed the Super Bowl. The only change I made to the recipe was to serve these brats on outdoor rolls (aka stadium rolls)."
"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."