SLOW-COOKED REUBEN BRATS RECIPE

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Slow-Cooked Reuben Brats Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • 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 8-10 minutes or until cheese is melted.
  • Yield: 10 servings.
  • Originally published as Slow-Cooked Reuben Brats in The Taste of Home Cookbook
  • p47
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