REUBEN BRATS
I love Reuben sandwiches and also love bratwurst. This is a match made in heaven for me. From Betty Crocker.
Provided by SweetSueAl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat beer to boiling. Add bratwurst, reduce heat to low. Cover and simmer 15 minutes.
- Drain bratwurst. Place on medium heated charcoal or gas grill. Cover grill and cook 5 to 10 minutes, turning once until brown.
- Spread dressing on cut sides of buns. Place bratwurst in buns, top with cheese and sauerkraut.
- Set oven control to broil. Place bratwurst on rack in broiler pan. Broil with tops 4 to 6 inches from heat.
Nutrition Facts : Calories 529, Fat 33.3, SaturatedFat 11.9, Cholesterol 77.4, Sodium 1258.2, Carbohydrate 30.3, Fiber 1.9, Sugar 4.7, Protein 20.2
THE ULTIMATE CHEESY AND SPICY REUBEN BRATS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 10 servings
Number Of Ingredients 22
Steps:
- Prepare a grill for medium-high heat on one side and low heat on the other side.
- Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
- Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
- Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
- For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
- In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
- Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.
GRILLED REUBEN BRATS
A 30-minute meal starts with tasty, Reuben-style fixings for hot-off-the-grill brats.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, heat beer to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes.
- Drain bratwurst. Place on grill over medium heat. Cover grill; cook 5 to 10 minutes, turning once, until brown.
- Spread dressing on cut sides of buns. Place bratwurst in buns; top with cheese, bratwurst and sauerkraut.
Nutrition Facts : Calories 480, Carbohydrate 28 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 4 g, TransFat 1 g
REUBEN BRATS
Yummy sandwich from Betty Crocker Quick-to-Fix.
Provided by Vicki Butts (lazyme)
Categories Sandwiches
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat beer to boiling in 10-inch skillet.
- 2. Add bratwurst; reduce heat. Cover and simmer 15 minutes; drain.
- 3. Meanwhile, heat oil in 6-inch skillet until hot.
- 4. Cook onion and bell pepper in oil, stirring occasionally, until vegetables are crisp-tender.
- 5. Stir in sauerkraut; keep warm.
- 6. Cover and gill bratwurst 4-6-inches from medium coals 5-10 minutes, turning once, until brown.
- 7. Top with cheese; let stand 1-2 minutes or until cheese is melted.
- 8. To serve, spread dressing on cut sides or buns.
- 9. Top with bratwurst and sauerkraut mixture.
SLOW-COOKED REUBEN BRATS
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. Top your favorite burger with some of the chili sauce; you won't be sorry. -Alana Simmons, Johnstown, Pennsylvania
Provided by Taste of Home
Time 7h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 733 calories, Fat 50g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 1643mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
SAUSAGE REUBEN
Reubens are my favorite deli sandwich. This is a variation on the theme using a spicy, smoked sausage in place of the pastrami or corned beef. Any quality cooked/smoked beef or pork link sausage will do the trick.
Provided by Pokey in San Antonio
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut sausage link down the middle and grill or pan fry until crisp along the edges.
- Spread mustard on one side of both slices of bread.
- Heat sauerkraut in sauce pan, then remove and squeeze off excess juices.
- Assemble sandwich by placing one slice of cheese on first slice of bread (mustard side up), place link on next, then pile on warmed sauerkraut, finally top with second slice of cheese and second slice of bread (mustard side down).
- Wrap in aluminum foil and place in preheated oven.
- Bake for 15 minutes at 350 degrees until cheese is melted.
- Remove, slice diagonally and serve with dill pickle and chips.
- If you're going to make several sandwiches for a group, you can either wrap each individually (preferred) or place them in a shallow baking pan and cover the pan with foil.
Nutrition Facts : Calories 629.5, Fat 38.2, SaturatedFat 17.1, Cholesterol 91, Sodium 1954.7, Carbohydrate 40.9, Fiber 6.5, Sugar 5.3, Protein 30.5
REUBEN BRAT HOAGIE
Such a good and easy recipe. If you love reubens, you will love this! So filling and delicious
Provided by Linda Griffith @sothernladee
Categories Pork
Number Of Ingredients 8
Steps:
- Grill brats according to package directions. When cool enough to handle, cut into 1/4 in bias slices. In a skillet, saute onion in butter until tender, set aside. In a small bowl, combine salad dressing and mustard.
- Slice french bread lengthwise and transfer to a baking sheet. Spread salad dressing mixture on the inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and the remaining cheese. Bake at 350 degrees for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
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