Slow-Cooked Reuben Brats

Introduction & Inspiration

I’m always on the lookout for creative recipes that put a fun spin on classic comfort foods, and these Slow-Cooker Reuben Brats immediately caught my attention! This inventive dish takes juicy bratwurst links, browns them, and then slow-cooks them to tender perfection in a savory bath of beer, onions, and sauerkraut. But the magic doesn’t stop there – they’re then nestled into hoagie buns with a homemade creamy, tangy dressing (reminiscent of Thousand Island or Russian dressing) and melted Swiss cheese, giving a nod to the iconic Reuben sandwich. It sounded like an incredible fusion of German and American deli flavors!

My inspiration for diving into this recipe came from a love for both hearty bratwurst and the distinct taste of a Reuben. The idea of combining these elements, with the added convenience of the slow cooker tenderizing the brats and melding the flavors, was incredibly appealing. It seemed like the perfect dish for a fun game day, a casual weekend meal, or anytime you’re craving something uniquely satisfying.

My goal is to guide you step-by-step through making these impressive Reuben Brats. We’ll cover browning the brats, the slow-cooking process, whipping up the special sauce, and the final cheesy bake that brings it all together. Get ready for a truly memorable sandwich experience!

Let’s get these brats slow-cooking for an amazing Reuben-inspired meal!

Nostalgic Appeal / Comfort Food Connection

These Slow-Cooker Reuben Brats brilliantly tap into several layers of nostalgic comfort food appeal. Bratwurst and sauerkraut are classic German comfort foods, often associated with Oktoberfest, family cookouts, and hearty, satisfying meals. The Reuben sandwich itself is an iconic American deli classic, beloved for its combination of corned beef (or pastrami), Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread.

This recipe cleverly fuses these comforting traditions. It offers the familiar satisfaction of a juicy bratwurst in a bun, but elevates it with the tangy sauerkraut cooked alongside, and the signature creamy dressing and melted Swiss cheese reminiscent of a Reuben. It’s a flavor profile that feels both robustly European and comfortingly American.

Using the slow cooker to tenderize the brats in a beer bath is also a comforting, traditional technique for cooking sausages, ensuring they are moist and flavorful.

Making and sharing these Reuben Brats feels like creating a fun, inventive, and deeply satisfying meal that combines the best of several beloved comfort food worlds.

Homemade Focus (Flavorful Brats & Signature Dressing)

This Slow-Cooker Reuben Brats recipe is a fantastic example of building complex, homemade flavor through distinct cooking stages and a from-scratch signature dressing, even while incorporating the ease of the slow cooker.

I love recipes that focus on developing layers of taste. Browning the bratwurst links in a skillet before they go into the slow cooker is a crucial homemade step that creates a beautiful color and deepens their savory flavor. Slow-cooking them for hours in a bath of beer, sliced sweet onion, and rinsed sauerkraut allows the brats to become incredibly tender and absorb those tangy, savory notes.

The homemade dressing is another star component. Whisking together mayonnaise, chili sauce, ketchup, finely chopped onion, sweet pickle relish, garlic, and pepper creates a unique, creamy, tangy, and slightly sweet spread that mimics the classic Reuben dressing but with its own special character. Spreading this on the buns and then baking the assembled sandwiches with Swiss cheese ensures every element is perfectly integrated.

From browning the brats to crafting the unique dressing and assembling the final baked sandwiches, every step emphasizes homemade care for a truly special and flavorful result.

Flavor Goal

The primary flavor goal of these Slow-Cooker Reuben Brats is a delightful and robust harmony of savory bratwurst, tangy sauerkraut and onion, creamy and zesty dressing, and melted Swiss cheese, all nestled in a warm hoagie bun. It aims for a complex yet balanced flavor profile that is both hearty and incredibly satisfying.

The bratwurst links, browned and then slow-cooked in beer, should be tender, juicy, and infused with the flavors of the cooking liquid.

The sauerkraut and sliced sweet onion, slow-cooked with the brats, become soft, tangy, and slightly sweet, providing a classic counterpoint to the rich sausage.

The homemade dressing offers a creamy, tangy, slightly sweet, and subtly spicy element that coats the bun and complements the bratwurst and sauerkraut.

The melted Swiss cheese adds its characteristic nutty, mild, and slightly sharp flavor, creating a gooey, satisfying layer.

The soft hoagie bun provides the perfect vessel to hold all these wonderful, messy, flavorful components together.

Ingredient Insights

Let’s explore the key components for these unique Reuben-style brats:

• Uncooked bratwurst links: The star protein. Choose good quality pork bratwurst, or even turkey brats for a lighter option.
• Light beer or nonalcoholic beer: Forms the base of the slow-cooking liquid, tenderizing the brats and adding flavor.
• Large sweet onion, sliced: Cooks down with the brats and sauerkraut, adding sweetness.
• Sauerkraut (canned), rinsed and well-drained: Essential for the Reuben vibe! Rinsing removes some of the aggressive sourness, and draining prevents the dish from becoming too watery.
• Dressing Components:
  • Mayonnaise: The creamy base.
  • Chili sauce (bottled, like Heinz): Adds sweetness, tang, and a mild spice.
  • Ketchup: Contributes more sweetness and tomato tang.
  • Finely chopped onion & Minced garlic: Fresh aromatics for the dressing.
  • Sweet pickle relish: Adds sweetness, tang, and texture.
  • Pepper: Seasoning.
• Hoagie buns, split: The perfect sturdy yet soft bread for these loaded sandwiches.
• Swiss cheese slices: The classic Reuben cheese, known for its excellent melting quality and nutty flavor.

The combination of beer-braised sauerkraut and the specific homemade dressing are key to the Reuben-brat fusion.

Essential Equipment

You’ll need tools for browning, slow cooking, and final baking:

• A Large skillet: For browning the bratwurst links.
• A 5-quart Slow Cooker (Crockpot) (as specified): For slow-cooking the brats with onion and sauerkraut.
• Tongs: For turning brats during browning and removing them from the slow cooker.
• Mixing bowls (small for dressing).
• Whisk or Spoon: For mixing the dressing.
• A Cutting board and knife: For slicing onion, chopping onion/garlic for dressing.
• Measuring cups and spoons.
• An Ungreased baking sheet: For the final bake/melt of the assembled sandwiches.
• Can opener (for sauerkraut).

Standard kitchen equipment is mostly sufficient.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 10 uncooked bratwurst links
• 3 bottles (12 ounces each) light beer or nonalcoholic beer (36 ounces total)
• 1 large sweet onion, sliced
• 1 can (14 ounces) sauerkraut, rinsed and well-drained
• ¾ cup mayonnaise
• ¼ cup chili sauce
• 2 tablespoons ketchup
• 1 tablespoon finely chopped onion (for dressing)
• 2 teaspoons sweet pickle relish
• 1 garlic clove, minced (for dressing)
• ⅛ teaspoon pepper (for dressing)
• 10 hoagie buns, split
• 10 slices Swiss cheese

These quantities make 10 hearty Reuben Brat sandwiches.

Rinse and drain sauerkraut thoroughly.

Step-by-Step Instructions (Building Your Reuben Brats!)

Let’s create these unique and flavorful sandwiches:

1. Brown the Bratwurst:

• In a large skillet, cook the uncooked bratwurst links over medium heat, turning occasionally, until nicely browned on all sides. This usually takes about 8-10 minutes.
• Drain off any excess grease from the skillet.

2. Prepare Slow Cooker Base and Add Brats:

• While brats brown (or just after), combine the 3 bottles of beer (or nonalcoholic beer), the sliced sweet onion, and the rinsed and well-drained sauerkraut in the insert of a 5-quart slow cooker. Stir briefly.
• Add the browned bratwurst links to the slow cooker, nestling them into the beer and sauerkraut mixture.

3. Slow Cook the Brats:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 7-9 hours, or until the sausages are cooked through and very tender, and the flavors have melded.

4. Prepare the “Reuben” Dressing:

• About 30 minutes before the brats finish cooking, or while they are resting, prepare the dressing.
• In a small bowl, whisk together the mayonnaise, chili sauce, ketchup, 1 tablespoon finely chopped onion, sweet pickle relish, minced garlic, and ⅛ teaspoon pepper until thoroughly blended. Set aside.

5. Preheat Oven and Assemble Sandwiches:

• Towards the end of the brats’ cooking time, preheat your oven to 350°F (175°C).
• Split the hoagie buns lengthwise, but not all the way through if you prefer them hinged.
• Generously spread the prepared “Reuben” dressing over the cut sides of both halves of each bun.

6. Layer Sandwiches and Bake:

• Place the bun bottoms on an ungreased baking sheet.
• Top each dressed bun bottom with a slice of Swiss cheese.
• Carefully remove a cooked bratwurst from the slow cooker and place it on top of the cheese.
• Spoon a generous amount of the cooked sauerkraut and onion mixture from the slow cooker over each bratwurst.
• Place the baking sheet with the open-faced sandwiches in the preheated oven.
• Bake for 8-10 minutes, or until the Swiss cheese is completely melted and bubbly, and the buns are lightly toasted.

7. Finish and Serve:

• Carefully remove the baking sheet from the oven.
• Place the top halves of the hoagie buns onto the melted cheese and sauerkraut-topped brats.
• Serve the Slow-Cooker Reuben Brats immediately while hot and cheesy.

The slow-cooked brats and homemade dressing make these extra special!

Troubleshooting

Assembling these multi-component sandwiches can have nuances:

• Problem: Brats split open too much during browning or slow cooking.
  • Solution: Brown gently over medium heat. Avoid very high heat in the slow cooker (LOW is specified). Ensure they are not overly crowded. Some splitting is normal for brats.
• Problem: Sauerkraut is too sour or too bland.
  • Solution: Rinsing the sauerkraut as directed helps mellow its initial sharpness. The beer and onion also contribute flavor. If still too sour for your taste after cooking, a tiny pinch of sugar could be stirred into the kraut mixture from the pot (though the dressing is sweet).
• Problem: Dressing seems too thick or thin.
  • Solution: The consistency should be like a thick spreadable dressing (similar to Thousand Island). Adjust mayo slightly if needed, or a tiny bit of pickle juice/water to thin if absolutely necessary.
• Problem: Buns get soggy from sauerkraut/dressing during baking.
  • Solution: Ensure sauerkraut is well-drained before adding to the slow cooker initially, and again if spooning a lot of liquid onto the bun. Toasting the buns slightly before adding dressing and toppings can create a barrier. Spread dressing evenly. Don’t let assembled sandwiches sit too long before the final bake.

Properly draining sauerkraut is important for texture.

Tips and Variations

Let’s customize these unique fusion sandwiches:

• Tip: Use good quality bratwurst for the best flavor. Consider beer brats for an extra layer of beer flavor.
• Variation: Add 1 teaspoon of caraway seeds (classic Reuben flavor) to the slow cooker with the sauerkraut and onion.
• Tip: For an extra tangy dressing, add a teaspoon of Dijon mustard or a bit more sweet pickle relish.
• Variation: Use different types of cheese like provolone, Gruyère, or even a spicy Pepper Jack instead of or along with Swiss.
• Tip: If you prefer your brats with more of a grilled char, after slow cooking, you can briefly grill them for a couple of minutes per side before adding to the buns (though this recipe bakes the final sandwich).
• Variation: Instead of hoagie buns, serve the slow-cooked brats and sauerkraut mixture (with dressing on the side) over mashed potatoes or with rye bread.
• Variation: Make it spicier by adding a dash of your favorite hot sauce to the dressing or using spicy bratwurst.

A fantastic concept open to many tasty interpretations!

Serving and Pairing Suggestions

Slow-Cooker Reuben Brats are a hearty and satisfying main course, perfect for casual meals.

Serving: Serve hot, fresh from the oven, with plenty of napkins!

Classic Pairings:

• Sides: Dill pickles, potato salad, coleslaw, or potato chips are classic accompaniments.
• Beverage: A cold beer (especially a lager or pilsner, or more of the light beer used in cooking), iced tea, or soda. Drink alcohol with moderation.
• Occasions: Perfect for game days, Oktoberfest-themed parties (with a Reuben twist!), casual weekend lunches or dinners.

They are a fun, flavorful, and filling sandwich experience!

Nutritional Information

This is an indulgent sandwich featuring bratwurst, cheese, and a mayonnaise-based dressing. Nutritional info is approximate (per Reuben Brat sandwich):

• Calories: 600-800+ (depends heavily on bratwurst type/size, bun size, amount of cheese/dressing)
• Fat: 35-50+ grams
• Saturated Fat: 12-20+ grams (High from bratwurst, cheese, butter in some buns, mayo)
• Cholesterol: 70-100+ mg
• Sodium: 1200-1800+ mg (Bratwurst, sauerkraut, cheese, dressing components, buns are all significant sources)
• Total Carbs.: 35-50+ grams (Primarily from bun, plus some from beer/sauces)
• Dietary Fiber: 2-4 grams
• Sugars: 8-15+ grams (from chili sauce, ketchup, relish, beer, bun)
• Protein: 20-30+ grams

Definitely a rich, indulgent meal, high in fat and sodium. Using turkey brats, light mayo, and carefully chosen buns/cheeses could adjust the profile somewhat, but it remains a hearty treat.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Slow-Cooker Reuben Brats feature uncooked bratwurst links browned and then slow-cooked in a bath of beer, sliced sweet onion, and rinsed sauerkraut until tender. A homemade creamy dressing (mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic, pepper) is spread on split hoagie buns. The sandwiches are assembled with a slice of Swiss cheese, a cooked bratwurst, and some of the sauerkraut/onion mixture, then baked until the cheese is melted and bubbly.

Q&A:

Q: Can I prepare components of this recipe ahead of time? A: Yes. The brats can be slow-cooked a day ahead; store them in their cooking liquid in the refrigerator. The dressing can also be made up to 2-3 days ahead and stored refrigerated. Assemble and bake the sandwiches just before serving for best results.

Q: How do I store leftovers? A: Store leftover assembled (and baked) sandwiches wrapped individually in foil in the refrigerator for up to 2 days. They are best reheated.

Q: How do I reheat leftover Reuben Brats? A: Wrap in foil and reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This helps keep the bun from getting too soggy and re-melts the cheese nicely.

Q: Can I use a different type of sausage? A: Yes, while bratwurst is key for the “Reuben Brat” concept, you could try this with Italian sausage or kielbasa, though the flavor profile would significantly change.

Q: Do I have to use beer in the slow cooker? A: No, the recipe notes nonalcoholic beer as an option. You could also likely substitute with chicken or beef broth, though the beer adds a specific flavor dimension common in cooking brats.