Slow-Cooked Reuben Brats Recipe – German, American Special
Dive into the bold flavors of Slow-Cooked Reuben Brats, a hearty German-American recipe that turns bratwurst into a comfort-food masterpiece. The bratwurst is slow-cooked alongside sauerkraut and onions, soaked in creamy Russian or Thousand Island dressing, and topped with melted Swiss cheese for richness. Every bite delivers a delicious mix of tangy sauerkraut, smoky sausage, and cheesy melt — perfect for game-day feasts, cozy dinners, or whenever you want something deeply satisfying and full of character.
- 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:
Slow Cooker Timing: Cook on low for 6-8 hours for deeper flavor infusion, or use high for 3-4 hours if you’re short on time.
Sauerkraut Prep: Drain and rinse sauerkraut to reduce excess acidity; you can also press out extra moisture to avoid a soggy texture.
Cheese Melt Tips: For the best cheesy topping, broil the assembled sandwiches 2-3 minutes just until the Swiss cheese melts and buns toast lightly. Watch closely—cheese burns fast under the broiler.
Rolls & Buns: Use sturdy hoagie buns or brat rolls to hold up against the sauerkraut and sauce without getting too soggy. Toasting the buns slightly before filling adds structural integrity.
Serving Ideas: Serve with crisp fries or a fresh green salad to balance the richness. Mustard on the side enhances tang; adding a sprinkle of fresh parsley or pickled onions adds brightness.
