Introduction
Craving a hearty, flavor-packed meal that combines the best of a Reuben sandwich with juicy bratwurst? Slow-Cooked Reuben Brats are here to satisfy! These tender brats, simmered in beer with sauerkraut and onions, are served on hoagie buns with a zesty Thousand Island-style sauce and melty Swiss cheese. Perfect for game days, family dinners, or a fun twist on Oktoberfest, this dish is easy to prep and sure to impress. Ready to dive into a delicious, Reuben-inspired feast? Let’s fire up the slow cooker!
Overview: Why Slow-Cooked Reuben Brats Are Special
Slow-Cooked Reuben Brats bring together the tangy, savory flavors of a classic Reuben sandwich—sauerkraut, Swiss cheese, and a creamy dressing—with the robust, juicy goodness of bratwurst. The slow cooker infuses the brats with beer and onion flavors, making them tender and irresistible. Topped with a homemade sauce and baked until cheesy and golden, this dish is a crowd-pleaser that’s perfect for casual gatherings or a hearty meal.
- Time Requirement: About 20 minutes prep, 7-9 hours cooking on low in a 5-quart slow cooker, plus 8-10 minutes baking at 350°F.
- Difficulty Level: Easy. Browning the brats and mixing the sauce are simple, and the slow cooker does most of the work.
- Why It’s Special: This recipe combines two comfort food classics into one, with tender brats, tangy sauerkraut, and a rich, cheesy finish. It’s customizable, great for feeding a crowd, and perfect for any occasion.
Whether you’re hosting a party or craving a bold dinner, Slow-Cooked Reuben Brats deliver big on flavor with minimal effort.
Essential Ingredients
Slow-Cooked Reuben Brats use straightforward ingredients to create a bold, satisfying dish. Here’s what you need and why each one matters:
- Uncooked Bratwurst Links (10): Juicy, savory sausages that soak up the beer and sauerkraut flavors during slow cooking.
- Light Beer or Nonalcoholic Beer (3 bottles, 12 ounces each): Adds depth and tenderizes the brats, giving them a rich, malty flavor.
- Sweet Onion (1 large, sliced): Brings sweet, savory depth as it softens in the slow cooker.
- Sauerkraut (1 can, 14 ounces, rinsed and well-drained): Adds the tangy, fermented flavor of a classic Reuben.
- Mayonnaise (3/4 cup): Forms the creamy base of the Thousand Island-style sauce.
- Chili Sauce (1/4 cup): Adds a tangy, slightly spicy kick to the sauce.
- Ketchup (2 tablespoons): Brings sweetness and tomato flavor to the sauce.
- Finely Chopped Onion (1 tablespoon): Adds a fresh, sharp bite to the sauce.
- Sweet Pickle Relish (2 teaspoons): Provides a touch of sweetness and crunch in the sauce.
- Garlic Clove (1, minced): Adds bold, savory flavor to the sauce.
- Pepper (1/8 teaspoon): Enhances the sauce with a mild kick.
- Hoagie Buns (10, split): Sturdy buns that hold the brats, sauce, and toppings without falling apart.
- Swiss Cheese (10 slices): Melts into a nutty, creamy layer, tying the Reuben flavors together.
Substitutions and Variations
- Bratwurst: Swap for kielbasa, Italian sausage, or plant-based sausages for a vegetarian version (adjust cooking time as needed).
- Beer: Use chicken broth, apple cider, or ginger ale for a non-beer option, though beer adds the best flavor.
- Sauerkraut: Reduce to 1/2 can for less tang or skip for a milder dish, adding sautéed cabbage instead.
- Sauce: Use store-bought Thousand Island dressing to save time, or add 1 teaspoon mustard for extra zing.
- Buns: Substitute with pretzel buns, hot dog buns, or gluten-free buns for dietary needs.
- Cheese: Try provolone or cheddar if Swiss isn’t your favorite, though Swiss is traditional for a Reuben.
Pro Tip: Rinse and drain the sauerkraut well to reduce its sharpness and sodium content.
Step-by-Step Instructions
Making Slow-Cooked Reuben Brats is simple with a skillet, slow cooker, and oven. Follow these steps for a perfect meal:
- Brown the Brats:
- In a large skillet over medium heat, brown 10 uncooked bratwurst links in batches, about 2-3 minutes per side, until golden. Drain excess fat.
- Tip: Don’t overcrowd the skillet to ensure even browning.
- Layer in Slow Cooker:
- In a 5-quart slow cooker, combine 3 bottles (12 ounces each) light beer or nonalcoholic beer, 1 large sliced sweet onion, and 1 can (14 ounces) rinsed and well-drained sauerkraut.
- Add the browned brats, nestling them into the mixture.
- Tip: Spread onions and sauerkraut evenly for consistent flavor.
- Cook:
- Cover and cook on low for 7-9 hours, until the brats are cooked through (internal temperature of 160°F).
- Tip: Check at 7 hours, as slow cookers vary; avoid lifting the lid too often to maintain heat.
- Preheat Oven:
- Preheat oven to 350°F.
- Make the Sauce:
- In a small bowl, mix 3/4 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons ketchup, 1 tablespoon finely chopped onion, 2 teaspoons sweet pickle relish, 1 minced garlic clove, and 1/8 teaspoon pepper until blended.
- Tip: Taste and adjust seasoning if needed; refrigerate until ready to use.
- Assemble the Brats:
- Split 10 hoagie buns and spread the sauce generously on both cut sides.
- Place a slice of Swiss cheese on the bottom half of each bun, followed by a bratwurst and a portion of the sauerkraut-onion mixture. Top with the other bun half.
- Tip: Use tongs to handle the hot brats and sauerkraut.
- Bake:
- Place assembled brats on an ungreased baking sheet. Bake for 8-10 minutes, until the cheese is melted and buns are lightly toasted.
- Tip: Watch closely to avoid over-browning the buns.
- Serve:
- Serve hot, with extra sauce on the side if desired.
- Tip: Cut in half for easier eating, especially for kids or parties.
Cooking Tips:
- Brown for Flavor: Searing the brats locks in juices and adds depth, so don’t skip this step.
- Drain Sauerkraut Well: Excess liquid can make the buns soggy, so squeeze it dry after rinsing.
- Even Layers: Spread sauce and toppings evenly for balanced bites.
Assembly: Building the Perfect Slow-Cooked Reuben Brats
Assembling Slow-Cooked Reuben Brats is all about creating a hearty, flavorful sandwich that’s easy to eat:
- Prep the Buns:
- Split 10 hoagie buns and spread the Thousand Island-style sauce generously on both sides for a tangy base.
- Layer the Fillings:
- Place 1 slice of Swiss cheese on the bottom half of each bun.
- Add 1 bratwurst, followed by a portion of the sauerkraut-onion mixture (about 2-3 tablespoons per bun).
- Place the top bun on, pressing gently to hold it together.
- Bake for Meltiness:
- Bake on a baking sheet to melt the cheese and toast the buns, creating a warm, cohesive sandwich.
- Presentation Tips:
- Serve on a platter with pickles, chips, or celery sticks for a deli-inspired vibe.
- Garnish with a sprinkle of chopped parsley or extra relish for color.
- Offer extra sauce in a small bowl for dipping.
- Serving Ideas:
- Pair with coleslaw, potato salad, or fries for a classic meal.
- Serve with a cold beer or iced tea to complement the bold flavors.
- For parties, cut brats in half or use slider buns for smaller portions.
Pro Tip: Toast the buns lightly before assembling if you want extra crunch.
Storage and Make-Ahead Tips
Slow-Cooked Reuben Brats are best fresh, but components can be prepped or stored for later:
- Storage:
- Fridge: Store cooked brats and sauerkraut-onion mixture in an airtight container in the refrigerator for up to 4 days. Keep buns, cheese, and sauce separate.
- Freezer: Freeze cooked brats and sauerkraut mixture in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat brats and sauerkraut mixture for 1-2 minutes, stirring halfway.
- Stovetop: Reheat in a skillet over medium heat with a splash of beer or broth, about 5 minutes.
- Oven: Reheat assembled brats at 350°F for 10-12 minutes, covered with foil to prevent drying.
- Make-Ahead:
- Brown brats and prep onions and sauerkraut the night before. Store in the slow cooker insert in the fridge, then cook the next day.
- Make the sauce up to 3 days ahead and refrigerate in an airtight container.
- Cook the brats and sauerkraut mixture a day ahead, refrigerate, and reheat before assembling and baking.
- Tip: Freeze brats and sauerkraut in portions for quick meals later.
Pro Tip: Store buns at room temperature to keep them fresh, and reheat brats with a bit of beer to revive the flavor.
Recipe Variations
Make Slow-Cooked Reuben Brats your own with these fun twists:
- Spicy Reuben Brats: Add 1/4 teaspoon cayenne or a dash of hot sauce to the sauce for extra heat.
- Turkey Brats: Swap bratwurst for turkey or chicken sausages for a lighter option.
- Veggie Reuben Brats: Use plant-based sausages and vegan cheese for a vegetarian version.
- Mustard Twist: Add 1 teaspoon Dijon mustard to the sauce for a sharper flavor.
- Cheesy Overload: Add an extra slice of Swiss or sprinkle mozzarella on top before baking.
Healthier Twist:
- Use turkey or chicken brats to reduce fat.
- Swap mayonnaise for Greek yogurt in the sauce for a lighter, protein-packed option.
- Use whole-grain or low-carb buns for more fiber.
Conclusion
Slow-Cooked Reuben Brats are a bold, delicious fusion of two comfort food classics, perfect for any occasion. With tender, beer-infused brats, tangy sauerkraut, creamy sauce, and melty Swiss cheese, they’re a hearty meal that’s sure to satisfy. The slow cooker makes prep effortless, and the final bake adds a cheesy, golden finish. Try different sausages, sauces, or toppings to make them your own, and serve them at your next game day, family dinner, or festive gathering. Grab your slow cooker and let’s make a meal that’s as fun as it is flavorful! What’s your favorite way to enjoy a Reuben?
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Slow-Cooked Reuben Brats
Description
Craving a hearty, flavor-packed meal that combines the best of a Reuben sandwich with juicy bratwurst? Slow-Cooked Reuben Brats are here to satisfy! These tender brats, simmered in beer with sauerkraut and onions, are served on hoagie buns with a zesty Thousand Island-style sauce and melty Swiss cheese
Ingredients
Slow-Cooked Reuben Brats use straightforward ingredients to create a bold, satisfying dish. Here’s what you need and why each one matters:
- Uncooked Bratwurst Links (10): Juicy, savory sausages that soak up the beer and sauerkraut flavors during slow cooking.
- Light Beer or Nonalcoholic Beer (3 bottles, 12 ounces each): Adds depth and tenderizes the brats, giving them a rich, malty flavor.
- Sweet Onion (1 large, sliced): Brings sweet, savory depth as it softens in the slow cooker.
- Sauerkraut (1 can, 14 ounces, rinsed and well-drained): Adds the tangy, fermented flavor of a classic Reuben.
- Mayonnaise (3/4 cup): Forms the creamy base of the Thousand Island-style sauce.
- Chili Sauce (1/4 cup): Adds a tangy, slightly spicy kick to the sauce.
- Ketchup (2 tablespoons): Brings sweetness and tomato flavor to the sauce.
- Finely Chopped Onion (1 tablespoon): Adds a fresh, sharp bite to the sauce.
- Sweet Pickle Relish (2 teaspoons): Provides a touch of sweetness and crunch in the sauce.
- Garlic Clove (1, minced): Adds bold, savory flavor to the sauce.
- Pepper (1/8 teaspoon): Enhances the sauce with a mild kick.
- Hoagie Buns (10, split): Sturdy buns that hold the brats, sauce, and toppings without falling apart.
- Swiss Cheese (10 slices): Melts into a nutty, creamy layer, tying the Reuben flavors together.
Substitutions and Variations
- Bratwurst: Swap for kielbasa, Italian sausage, or plant-based sausages for a vegetarian version (adjust cooking time as needed).
- Beer: Use chicken broth, apple cider, or ginger ale for a non-beer option, though beer adds the best flavor.
- Sauerkraut: Reduce to 1/2 can for less tang or skip for a milder dish, adding sautéed cabbage instead.
- Sauce: Use store-bought Thousand Island dressing to save time, or add 1 teaspoon mustard for extra zing.
- Buns: Substitute with pretzel buns, hot dog buns, or gluten-free buns for dietary needs.
- Cheese: Try provolone or cheddar if Swiss isn’t your favorite, though Swiss is traditional for a Reuben.
Pro Tip: Rinse and drain the sauerkraut well to reduce its sharpness and sodium content.
Instructions
- Brown the Brats:
- In a large skillet over medium heat, brown 10 uncooked bratwurst links in batches, about 2-3 minutes per side, until golden. Drain excess fat.
- Tip: Don’t overcrowd the skillet to ensure even browning.
- Layer in Slow Cooker:
- In a 5-quart slow cooker, combine 3 bottles (12 ounces each) light beer or nonalcoholic beer, 1 large sliced sweet onion, and 1 can (14 ounces) rinsed and well-drained sauerkraut.
- Add the browned brats, nestling them into the mixture.
- Tip: Spread onions and sauerkraut evenly for consistent flavor.
- Cook:
- Cover and cook on low for 7-9 hours, until the brats are cooked through (internal temperature of 160°F).
- Tip: Check at 7 hours, as slow cookers vary; avoid lifting the lid too often to maintain heat.
- Preheat Oven:
- Preheat oven to 350°F.
- Make the Sauce:
- In a small bowl, mix 3/4 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons ketchup, 1 tablespoon finely chopped onion, 2 teaspoons sweet pickle relish, 1 minced garlic clove, and 1/8 teaspoon pepper until blended.
- Tip: Taste and adjust seasoning if needed; refrigerate until ready to use.
- Assemble the Brats:
- Split 10 hoagie buns and spread the sauce generously on both cut sides.
- Place a slice of Swiss cheese on the bottom half of each bun, followed by a bratwurst and a portion of the sauerkraut-onion mixture. Top with the other bun half.
- Tip: Use tongs to handle the hot brats and sauerkraut.
- Bake:
- Place assembled brats on an ungreased baking sheet. Bake for 8-10 minutes, until the cheese is melted and buns are lightly toasted.
- Tip: Watch closely to avoid over-browning the buns.
- Serve:
- Serve hot, with extra sauce on the side if desired.
- Tip: Cut in half for easier eating, especially for kids or parties.
Cooking Tips:
- Brown for Flavor: Searing the brats locks in juices and adds depth, so don’t skip this step.
- Drain Sauerkraut Well: Excess liquid can make the buns soggy, so squeeze it dry after rinsing.
- Even Layers: Spread sauce and toppings evenly for balanced bites.
FAQs
Q: Can I use a different type of sausage?
A: Yes! Try kielbasa, Italian sausage, or plant-based sausages. Cooking time may vary slightly, so check for doneness at 7 hours.
Q: Are Slow-Cooked Reuben Brats healthy?
A: They’re protein-packed from brats and cheese. Use turkey brats, Greek yogurt in the sauce, and whole-grain buns for a healthier version.
Q: Can I cook this without beer?
A: Yes! Use chicken broth, apple cider, or water with 1 teaspoon Worcestershire sauce for flavor. Cooking time remains the same.
Q: How do I make it less tangy?
A: Reduce sauerkraut to 1/2 can or rinse it extra well. Use less relish in the sauce for a milder flavor.
Q: Can I freeze the brats?
A: Yes! Freeze cooked brats and sauerkraut mixture for up to 2 months. Thaw in the fridge and reheat before assembling.
Q: Why are my buns soggy?
A: Excess liquid from sauerkraut or sauce can cause this. Drain sauerkraut well and don’t over-sauce the buns.
Q: Can I double the recipe?
A: Yes, use a 6-quart or larger slow cooker. Cooking time stays the same, but brown brats in more batches.
Q: Is this recipe gluten-free?
A: Use gluten-free buns and check sauerkraut, chili sauce, and brats for gluten. All other ingredients are naturally gluten-free.