Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Also try the chili sauce on top of your favorite burger; you won’t be sorry.
—ALANA SIMMONS JOHNSTOWN, PA
PREP: 30 MIN. • COOK: 7 1/4 HOURS • MAKES: 10 SERVINGS
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
1. In a large skillet, brown bratwurst in batches; drain. In a 5-qt. slow cooker, combine beer, sliced onion and sauerkraut; add the bratwurst. Cook, covered, on low 7-9 hours or until the sausages are cooked through.
2. 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 the sauerkraut mixture. Place on an ungreased baking sheet. Bake for 8-10 minutes or until the cheese is melted.