Slow-Cooked Reuben Brats Recipe – German, American Special
Slow-Cooked Reuben Brats is a comforting, flavorful dish that takes the classic Reuben sandwich to the next level by combining it with juicy bratwurst sausages. Cooked slowly to perfection, the bratwurst is infused with the savory flavors of sauerkraut, Swiss cheese, and a creamy Reuben sauce, creating a hearty meal that’s perfect for a cozy dinner or a game day feast. This dish is a delicious twist on the traditional Reuben, making it even more satisfying and flavorful.
- Prep Time10 min
- Cook Time2 hr
- Total Time2 hr 10 min
Slow-Cooked Reuben Brats Recipe Ingredients:
- 6 bratwurst sausages (fresh or pre-cooked)
- 1 1/2 cups sauerkraut, drained and rinsed
- 1 cup Swiss cheese, shredded
- 1/2 cup Russian dressing or Thousand Island dressing
- 1 medium onion, sliced
- 1 tbsp Dijon mustard (optional)
- 6 hoagie buns or brat rolls
- Salt and pepper to taste
Prepare the Slow Cooker:
Lightly grease the slow cooker with cooking spray or olive oil.
Layer the Ingredients:
Place the bratwurst sausages at the bottom of the slow cooker.
Add the sliced onions and sauerkraut on top of the sausages.
Pour the Russian dressing (or Thousand Island dressing) over the top, and add Dijon mustard if using.
Season with salt and pepper to taste.
Cook the Brats:
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the brats are fully cooked and tender.
Assemble the Brat Sandwiches:
Once the brats are cooked, remove them from the slow cooker and place them on hoagie buns or rolls.
Top each bratwurst with the sauerkraut mixture from the slow cooker and then sprinkle shredded Swiss cheese over the top.
Melt the Cheese:
If desired, place the sandwiches under the broiler for 2-3 minutes to melt the cheese and lightly toast the buns.
Serve:
Serve the Slow-Cooked Reuben Brats warm with your favorite side dishes, like fries or a salad.
Recipe Notes:
Prepare the Slow Cooker: Grease the slow cooker lightly.
Layer Ingredients: Place bratwurst sausages at the bottom. Add sauerkraut, onions, Russian dressing, and Dijon mustard. Season with salt and pepper.
Cook: Cook on low for 6-8 hours or on high for 3-4 hours until brats are cooked and tender.
Melt Cheese (optional): Broil for 2-3 minutes to melt the cheese and toast the buns.
Serve: Serve hot with your favorite sides.
