I love this recipe because it combines the traditional Reuben flavors with a touch of melty Wisconsin cheese.
Technique tip: Cook the brats earlier in the day and keep warm in the beer in a slow cooker.
Swap option: if you are not a beer person, sub in ginger ale.
- 10 bratwurst links
- 1 quart light beer of choice
- 1 Spanish onion, thinly sliced
- 2 tablespoons vegetable oil
- 1½ cups sauerkraut, drained
- 10 pretzel slider buns, cut in half and the insides buttered
- 1 cup 1000 island dressing
- 10 slices Wisconsin Swiss cheese
1. In a medium sauce pot, combine the beer, bratwurst and onions. Bring to a boil, then reduce to a simmer and cook for 13 minutes. Turn off heat, keep warm.
2. Heat a griddle pan over medium high heat. Add the vegetable oil, and once hot, add the sauerkraut and cook until lightly golden and heated through. Remove the brats from the beer and add to the griddle as well, browning on all sides. Remove from griddle and add the slider buns, butter side down, until lightly golden.
3. Take the beer brats and slice in half once horizontally and once vertically (making 4 pieces from each brat). Layer all 4 slices in the bottom of the pretzel bun, then top with one slice of Swiss cheese, followed by some warm sauerkraut, a few onions from the beer pot and finished with 1,000 island dressing. Top with the top of the pretzel bun and serve immediately.