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 put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania
Reviews
I rated 4 stars only because the brats fell apart. Otherwise the flavors were wonderful, tasty,
These were pretty yummy but they needed something. Draining the sauerkraut and putting it in beer took away a lot of the sauerkraut flavor. Next time I'll lower the amount of beer and add in some of the liquid from the sauerkraut. The sauce was really good, we liked that. Instead of swiss I used smoked provolone. I omitted the onion as personal preference. Because my slow cooker runs REALLY hot (I hate my slow cooker), it only took about 2.5-3 hours to cook fully. I'm looking forward to trying this recipe again with some of my own tweaks.
Love this!!!! I take the ingredients with us camping and everyone always asks for the recipe, it's a nice change from hot dogs and hamburgers. I just put the ingredients in the crockpot and it's done when we get back. I usually serve with german potato salad. Thanks for sharing!!!!
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.