Slow-Cooked Reuben Brats Recipe

By JoyT

Ingredients

• 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

Preparation

Step 1

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.