Slow-Cooked Reuben Brats


  • 10 uncooked bratwurst links (we used Johnsonville Brats Original)
  • 3 bottles (12 oz. each) light beer or nonalcoholic beer (we used Michelob Ultra Pure Gold)
  • 1 large sweet onion, sliced (we thinly sliced the onion)
  • 1 can (14 oz.) sauerkraut, rinsed and well-drained
  • 3/4 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. finely chopped onion (we used a yellow onion)
  • 2 tsp. sweet pickle relish
  • 1 garlic clove, minced
  • 1/8 tsp. pepper
  • 10 hoagie buns, split
  • 10 slices Swiss cheese


  1. In batches, brown your bratwurst in a large skillet (we browned 5 of the links at a time). Add the beer, sliced onion and sauerkraut to a 5-qt. slow cooker (we used a 6-qt. slow cooker), stirring to combine. Place the browned bratwurst in the slow cooker, putting the lid on and cooking for 7-9 hours on LOW or until the sausages are fully cooked (our bratwurst were fully cooked when we checked them at the 7 hour mark).
  2. Preheat your oven to 350 degrees. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper. Spread the mayonnaise mixture over the cut sides of the buns, adding the cheese on next followed by the bratwurst and the sauerkraut mixture (we used a slotted spoon to get the sauerkraut mixture without all the liquid). Place the buns on an ungreased baking sheet (we lined our baking sheet with aluminum foil before placing the buns on it). Stick the sheet in the oven for 8-10 minutes or until the cheese has melted (our cheese melted by the 8 minute mark).

*We poured a tablespoon of vegetable oil into a large cast-iron skillet, letting the oil get hot before adding in the bratwurst to get browned.


This was a tasty bratwurst ! You definitely taste the Swiss cheese and the bratwurst but we didn’t taste the sauce and sauerkraut mixture much. The cheese is ooey gooey, the bratwurst is nice and juicy, it just made us want to keep coming back fr more ! If you’re looking for something to serve on a game day, this would be a great handheld dish to enjoy !

This recipe came from Taste Of Home.

We weren’t paid in any form to promote Johnsonville, Michelob or Taste Of Home.

Take care everybody !

Bratwurst with Sauerkraut


  • 12 ounces sliced cooked bratwurst (We used 1 package of Johnsonville Brats Original that we cooked up ourselves. We sliced them lengthwise in half.)
  • Olive oil (we used extra-virgin olive oil)
  • 12 mini pretzel buns, split (we used Pretzilla Soft Pretzel Mini Buns)
  • 2 cups shredded dill havarti (we used Boar’s Head Cream Havarti With Dill)
  • Grainy mustard (we used Grey Poupon Country Dijon Mustard)
  • Warm sauerkraut


  1. Preheat your oven to 350 degrees. Take a baking sheet out and line it with aluminum foil, leaving the sheet off to the side for now.
  2. Pour enough oil into a large skillet to cover the bottom of the skillet, setting the skillet over medium heat. Once the oil’s hot, add the sliced bratwurst in to get it browned on all sides (they recommend about a minute per side but it could take longer). Take the bratwurst out (at this point we cut the sausage in half cross-wise) and add  the buns in, cut-side down so they can get toasted. Place the toasted bun on the lined baking sheet, cut-side facing up. Sprinkle the shredded dill havarti onto the cut-side of the buns, placing it in the oven for 1 minute to get the cheese melted (took us 2 minutes). Spread the mustard onto the buns, adding the sausage (we put two pieces of sausage on each slider so you’re guaranteed to get bratwurst in every bite) and sauerkraut on afterwards.

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This was a delicious slider ! While we were cooking the bratwurst, the casing broke on some of them and we thought they might be ruined because of that. They tasted just as good in the sliders as the pieces of sausage that didn’t have their casing breaks. You will have to buy 2 packages of bratwurst though if you want two pieces of sausage on each slider. If you only buy 1 package, a few sliders aren’t going to have any bratwurst on the. The tangy mustard, the funky twang of the sauerkraut, the sausage and the melted cheese all taste awesome together. Bratwurst are delicious being eaten simply in a hot dog bun but if you’re looking for a different way to enjoy them, these sliders won’t disappoint you !

This recipe came from Food Network.

We weren’t paid in any form to promote Johnsonville, Pretilla, Boar’s Head, Grey Poupon, or Food Network.

Take care everybody !