Introduction: Craving a Hearty, Flavorful Twist on Brats?
Want a delicious, crowd-pleasing dish that combines the smoky goodness of bratwurst with the tangy, cheesy flavors of a Reuben sandwich? Slow-Cooked Reuben Brats are the perfect recipe! This slow-cooker dish simmers brats in beer with sauerkraut and onions, then serves them on hoagie buns with a zesty sauce and melted Swiss cheese. Ideal for game days, family dinners, or casual gatherings, these Reuben-inspired brats are easy to prep and packed with bold taste. Ready to create a mouthwatering meal that everyone will love? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooked Reuben Brats Are Special
Slow-Cooked Reuben Brats are a creative fusion of German and deli flavors, turning classic bratwurst into a Reuben sandwich-inspired masterpiece. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 15 minutes prep, 10-15 minutes browning, 7-9 hours cooking on Low, plus 8-10 minutes baking, for a total of about 8-9.5 hours (mostly hands-off).
- Difficulty Level: Easy! Simple browning, slow-cooking, and assembly steps make it great for beginners or busy cooks.
- Why It’s Unique: The slow cooker infuses bratwurst with beer, sauerkraut, and onion flavors, creating tender, juicy sausages. A homemade Reuben-style sauce—made with mayonnaise, chili sauce, and pickle relish—adds tangy creaminess, while melted Swiss cheese and sauerkraut bring classic Reuben vibes. Baked to perfection, these brats are a hearty, portable meal that’s perfect for any occasion.
This recipe is bold, versatile, and perfect for bratwurst lovers or fans of deli-inspired dishes. Let’s get cooking!
Essential Ingredients
This recipe serves 10 and uses simple ingredients for a flavorful, satisfying dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brats:
- 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
- For the Sauce:
- 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
- For Assembly:
- 10 hoagie buns, split
- 10 slices Swiss cheese
Why These Ingredients Matter
- Bratwurst: Provides hearty, savory flavor that pairs well with beer and sauerkraut.
- Beer: Adds depth and tenderizes the brats; light or nonalcoholic works for all preferences.
- Sweet Onion: Brings mild sweetness to balance the tangy sauerkraut.
- Sauerkraut: Adds classic Reuben tang and crunch.
- Mayonnaise, Chili Sauce, Ketchup: Form a creamy, tangy sauce reminiscent of Thousand Island dressing.
- Onion, Relish, Garlic, Pepper: Enhance the sauce with sweet, savory, and spicy notes.
- Hoagie Buns: Sturdy enough to hold juicy brats and toppings.
- Swiss Cheese: Melts into nutty, gooey goodness, a Reuben staple.
Substitutions and Variations
- Bratwurst: Swap with smoked sausage, kielbasa, or vegetarian sausages (reduce cooking time to 4-5 hours).
- Beer: Use chicken broth, apple cider, or ginger ale for a non-beer option.
- Onion: Replace with yellow onion or 1 teaspoon onion powder in the sauce.
- Sauerkraut: Use coleslaw for a milder flavor or skip for a non-fermented option.
- Mayonnaise: Substitute with Greek yogurt or vegan mayo for lighter or dairy-free.
- Chili Sauce: Swap with sriracha or extra ketchup with a pinch of cayenne.
- Buns: Use hot dog buns, pretzel rolls, or gluten-free buns.
- Cheese: Try provolone, mozzarella, or vegan cheese.
- Gluten-Free: Use gluten-free buns and check sauerkraut and chili sauce for additives.
- Spicy Kick: Add 1/4 teaspoon cayenne to the sauce or top with fresh jalapeño slices.
Step-by-Step Instructions
Making Slow-Cooked Reuben Brats is simple, with a stovetop start, slow-cooker magic, and a quick oven finish. Follow these steps for a perfect meal!
Step 1: Prep Your Ingredients
- Slice 1 large sweet onion.
- Rinse and drain 1 can (14 ounces) sauerkraut.
- Measure 3 bottles (12 ounces each) light beer or nonalcoholic beer.
- For the sauce, measure 3/4 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons ketchup, 2 teaspoons sweet pickle relish, 1/8 teaspoon pepper, and finely chop 1 tablespoon onion.
- Mince 1 garlic clove.
- Split 10 hoagie buns and set out 10 slices Swiss cheese.
Tip: Prep sauce ingredients while brats cook to save time; rinse sauerkraut well to reduce saltiness.
Step 2: Brown the Brats
- Heat Skillet: In a large skillet over medium heat, brown bratwurst links in batches, about 2-3 minutes per side, until golden. Drain excess fat.
- Transfer: Place browned brats in a 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; browning adds flavor but doesn’t fully cook the brats.
Step 3: Slow Cook
- Add Ingredients: To the slow cooker, add beer, sliced onion, and sauerkraut, ensuring brats are nestled in the mixture.
- Cook: Cover and cook on Low for 7-9 hours, until brats are cooked through (internal temperature of 160°F/71°C).
Tip: Check at 7 hours; stir gently halfway through to distribute flavors. Longer cooking enhances tenderness.
Step 4: Make the Sauce
- Mix Sauce: In a small bowl, combine mayonnaise, chili sauce, ketchup, chopped onion, sweet pickle relish, minced garlic, and pepper. Stir until well blended.
- Refrigerate: Cover and chill sauce until ready to use, up to 1 day ahead.
Tip: Taste the sauce and adjust relish or pepper for your preferred sweet-spicy balance.
Step 5: Assemble and Bake
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prep Buns: Spread the sauce generously on both cut sides of each split hoagie bun.
- Layer Ingredients: On the bottom half of each bun, place a slice of Swiss cheese, a bratwurst, and a portion of the sauerkraut-onion mixture. Replace the top half of the bun.
- Bake: Place assembled brats on an ungreased baking sheet. Bake for 8-10 minutes, until cheese is melted and buns are lightly toasted.
Tip: Press ingredients gently to keep fillings in place; watch closely to avoid over-toasting buns.
Step 6: Serve
- Serve Hot: Serve brats immediately, with extra sauce on the side for dipping if desired. Pair with pickles, chips, or a side salad.
Tip: Use tongs to serve for easy handling; provide napkins for the juicy, cheesy goodness.
Assembly: Building the Perfect Slow-Cooked Reuben Brats
Assembling Slow-Cooked Reuben Brats is all about combining tender, beer-infused brats with Reuben-inspired toppings for a hearty, flavorful sandwich. Here’s how to put it together:
- Brown Brats: Sear brats for rich flavor, then transfer to the slow cooker.
- Slow Cook: Simmer with beer, sauerkraut, and onions for tenderness.
- Make Sauce: Blend a tangy, creamy Reuben-style sauce.
- Assemble: Spread sauce on buns, layer cheese, brats, and sauerkraut.
- Bake and Serve: Melt cheese in the oven and serve hot.
Presentation Tips:
- Serve on a large platter with pickles and chips for a deli-inspired spread.
- Garnish with a sprinkle of chopped parsley or extra relish for color.
- Pair with a cold beer, iced tea, or a German-style lager for a festive vibe.
- Use parchment paper or checkered trays to highlight the brats’ golden, cheesy appeal.
Serving Suggestions
Slow-Cooked Reuben Brats are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Feast: Serve with potato salad, coleslaw, or fries for a tailgate spread.
- Casual Dinner: Pair with a green salad or roasted veggies for a balanced meal.
- Party Platter: Cut brats in half for sliders, perfect for sharing at gatherings.
- Oktoberfest Vibes: Serve with German mustard, pretzels for a festive touch.
- With Extra Toppings: Add a smear of Dijon mustard or sliced pickles inside the bun.
Storage and Make-Ahead Tips
Slow-Cooked Reuben Brats are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store cooked brats and sauerkraut mixture (without buns or sauce) in an airtight container in the fridge for up to 4 days. Keep sauce and buns separate.
- Reheating: Reheat brats and sauerkraut in a skillet over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-3 minutes. Assemble with fresh buns and toppings.
- Make-Ahead Tips:
- Brats: Brown and cook brats up to 1 day ahead; refrigerate in the slow cooker insert and reheat on Low for 1-2 hours before assembling.
- Sauce: Prepare sauce up to 2 days ahead; refrigerate in an airtight container.
- Freezing: Freeze cooked brats and sauerkraut mixture (without buns or sauce) for up to 2 months. Thaw in the fridge, reheat with a splash of beer or broth, and assemble with fresh buns.
Tip: Use fresh buns and cheese when serving leftovers to maintain texture.
Recipe Variations
Slow-Cooked Reuben Brats are versatile and easy to customize. Here are some fun twists to try:
- Spicy Reuben Brats: Increase chili sauce to 1/3 cup or add sliced jalapeños for extra heat.
- Turkey Brats: Swap bratwurst for turkey or chicken sausages, cooking for 5-7 hours.
- Gluten-Free: Use gluten-free hoagie buns and check sauerkraut, chili sauce, and relish for additives.
- Lower Fat: Use low-fat mayo or Greek yogurt in the sauce and reduce cheese to half slices.
- Vegetarian: Replace brats with plant-based sausages, cooking for 4-5 hours.
- Grilled Option: After slow-cooking, grill brats for 2-3 minutes for smoky flavor, then assemble as directed.
- Stovetop Option: Brown brats, then simmer with beer, onion, and sauerkraut in a pot on low for 2-3 hours; assemble and bake.
Tip: Keep the sauerkraut and Swiss cheese for the signature Reuben flavor.
Conclusion: Savor Your Slow-Cooked Reuben Brats!
You’ve just made Slow-Cooked Reuben Brats—a bold, hearty, and delicious dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so tasty it’ll become a go-to for gatherings or cozy dinners. Whether you love the tangy sauce or the melty cheese, these brats are sure to satisfy. Grab a bun, pile on the toppings, and enjoy the Reuben-inspired vibes. What’s your favorite way to serve brats? Share your ideas in the comments, and happy cooking!
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Slow-Cooked Reuben Brats
Description
Want a delicious, crowd-pleasing dish that combines the smoky goodness of bratwurst with the tangy, cheesy flavors of a Reuben sandwich? Slow-Cooked Reuben Brats are the perfect recipe! This slow-cooker dish simmers brats in beer with sauerkraut and onions, then serves them on hoagie buns with a zesty sauce and melted Swiss cheese.
Ingredients
- For the Brats:
- 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
- For the Sauce:
- 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
- For Assembly:
- 10 hoagie buns, split
- 10 slices Swiss cheese
Why These Ingredients Matter
- Bratwurst: Provides hearty, savory flavor that pairs well with beer and sauerkraut.
- Beer: Adds depth and tenderizes the brats; light or nonalcoholic works for all preferences.
- Sweet Onion: Brings mild sweetness to balance the tangy sauerkraut.
- Sauerkraut: Adds classic Reuben tang and crunch.
- Mayonnaise, Chili Sauce, Ketchup: Form a creamy, tangy sauce reminiscent of Thousand Island dressing.
- Onion, Relish, Garlic, Pepper: Enhance the sauce with sweet, savory, and spicy notes.
- Hoagie Buns: Sturdy enough to hold juicy brats and toppings.
- Swiss Cheese: Melts into nutty, gooey goodness, a Reuben staple.
Substitutions and Variations
- Bratwurst: Swap with smoked sausage, kielbasa, or vegetarian sausages (reduce cooking time to 4-5 hours).
- Beer: Use chicken broth, apple cider, or ginger ale for a non-beer option.
- Onion: Replace with yellow onion or 1 teaspoon onion powder in the sauce.
- Sauerkraut: Use coleslaw for a milder flavor or skip for a non-fermented option.
- Mayonnaise: Substitute with Greek yogurt or vegan mayo for lighter or dairy-free.
- Chili Sauce: Swap with sriracha or extra ketchup with a pinch of cayenne.
- Buns: Use hot dog buns, pretzel rolls, or gluten-free buns.
- Cheese: Try provolone, mozzarella, or vegan cheese.
- Gluten-Free: Use gluten-free buns and check sauerkraut and chili sauce for additives.
- Spicy Kick: Add 1/4 teaspoon cayenne to the sauce or top with fresh jalapeño slices.
Instructions
Step 1: Prep Your Ingredients
- Slice 1 large sweet onion.
- Rinse and drain 1 can (14 ounces) sauerkraut.
- Measure 3 bottles (12 ounces each) light beer or nonalcoholic beer.
- For the sauce, measure 3/4 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons ketchup, 2 teaspoons sweet pickle relish, 1/8 teaspoon pepper, and finely chop 1 tablespoon onion.
- Mince 1 garlic clove.
- Split 10 hoagie buns and set out 10 slices Swiss cheese.
Tip: Prep sauce ingredients while brats cook to save time; rinse sauerkraut well to reduce saltiness.
Step 2: Brown the Brats
- Heat Skillet: In a large skillet over medium heat, brown bratwurst links in batches, about 2-3 minutes per side, until golden. Drain excess fat.
- Transfer: Place browned brats in a 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; browning adds flavor but doesn’t fully cook the brats.
Step 3: Slow Cook
- Add Ingredients: To the slow cooker, add beer, sliced onion, and sauerkraut, ensuring brats are nestled in the mixture.
- Cook: Cover and cook on Low for 7-9 hours, until brats are cooked through (internal temperature of 160°F/71°C).
Tip: Check at 7 hours; stir gently halfway through to distribute flavors. Longer cooking enhances tenderness.
Step 4: Make the Sauce
- Mix Sauce: In a small bowl, combine mayonnaise, chili sauce, ketchup, chopped onion, sweet pickle relish, minced garlic, and pepper. Stir until well blended.
- Refrigerate: Cover and chill sauce until ready to use, up to 1 day ahead.
Tip: Taste the sauce and adjust relish or pepper for your preferred sweet-spicy balance.
Step 5: Assemble and Bake
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prep Buns: Spread the sauce generously on both cut sides of each split hoagie bun.
- Layer Ingredients: On the bottom half of each bun, place a slice of Swiss cheese, a bratwurst, and a portion of the sauerkraut-onion mixture. Replace the top half of the bun.
- Bake: Place assembled brats on an ungreased baking sheet. Bake for 8-10 minutes, until cheese is melted and buns are lightly toasted.
Tip: Press ingredients gently to keep fillings in place; watch closely to avoid over-toasting buns.
Step 6: Serve
- Serve Hot: Serve brats immediately, with extra sauce on the side for dipping if desired. Pair with pickles, chips, or a side salad.
Tip: Use tongs to serve for easy handling; provide napkins for the juicy, cheesy goodness.
FAQs
Q: Are Slow-Cooked Reuben Brats healthy?
A: Brats and cheese add fat and calories, but using lean sausages, low-fat mayo, or less cheese can lighten it. Pair with a veggie side for balance.
Q: Can I use a different type of sausage?
A: Yes! Try smoked sausage, kielbasa, or Italian sausage; adjust cooking time (6-8 hours for most). Vegetarian sausages need less time (4-5 hours).
Q: Why are my brats dry?
A: Over-browning or insufficient liquid can cause this. Brown lightly and ensure brats are submerged in beer during slow-cooking.
Q: Can I cook this on High?
A: Low is best for tender brats, but you can cook on High for 3-4 hours, checking for 160°F (71°C). High may slightly toughen the texture.
Q: Can I skip the baking step?
A: Yes! Assemble buns with sauce, cheese, brats, and sauerkraut, then serve without baking. Cheese won’t melt, but it’s still tasty.
Q: Can I freeze Slow-Cooked Reuben Brats?
A: Yes! Freeze cooked brats and sauerkraut mixture (without buns or sauce) for up to 2 months. Thaw in the fridge, reheat with broth, and assemble with fresh buns.