Lunch: Slow-Cooked Reuben Brats Recipe

Ingredients

10 uncooked bratwurst links
3 bottles (12 ounces each) light beer or nonalcoholic beer
1 large sweet onion, sliced
1 can (14 ounces) 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

Instructions

In a large skillet, brown bratwurst in batches; drain. In a 5-qt. slow cooker, combine beer, sliced onion and sauerkraut; add 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.

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