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.

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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.