Clarion County Recipe of the Day: Slow-Cooked Reuben Brats

J.C. Taggart

J.C. Taggart

Published January 30, 2015 5:01 am
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Slow-Cooked Reuben Brats — A great dish for your Super Bowl party!

Slow-Cooked Reuben Brats

Ingredients

10 uncooked Bratwurst links
3 — 12 oz. cans light beer or nonalcoholic beer
1 large sweet onion, sliced
1 — 14 oz. can 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

Directions

~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.

~Makes 10 servings.

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