So I didn't make this recipe as exactly as intended. Since I'm not eating bread or cheese right now I had to omit it. Would it have made this better? Probably! But did I enjoy it as is anyways....yes! This recipe got mixed reviews in our house. I was the only one who enjoyed the sauerkraut, but that wasn't a surprise. Brian thought the brats were a little too mushy (steamed) for his liking, but the taste was still good. I loved the sauce, but again, no one else did. Not a shock from this picky eating family.
This would be a great meal to make when you have company coming over. It's super easy and takes such minimal effort!
10 uncooked bratwurst links (I used Italian sausage instead)
3 cans (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
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. Yield: 10 servings.
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