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
Scale
- 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.