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.
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.
REUBEN ROLLS
Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce.
Provided by KJK 5
Categories Meat
Time 30m
Yield 9 Rolls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
- Combine cheese, sliced beef and kraut in a bowl.
- Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
- To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
- To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.
REUBEN ROLL-UPS
"This recipe turns the popular Reuben sandwich into an interesting and hearty snack," explains field editor Patricia D Kile, Elizabethtown, Pennsylvania. "We love these roll-ups at our house."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 roll-ups.
Number Of Ingredients 5
Steps:
- Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. , Place seam side down on a greased baking sheet. Bake at 425° for 12-14 minutes or until golden.
Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 959mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
REUBEN BRATS
Make and share this Reuben Brats recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat beer to boiling in 10-inch skillet.
- Add bratwurst; reduce heat.
- Cover and simmer 15 minutes; drain.
- Meanwhile, heat oil in 6-inch skillet until hot.
- Cook onion and bell pepper in oil, stirring occasionally, until vegetables are crisp-tender.
- Stir in sauerkraut; keep warm.
- Cover and gill bratwurst 4-6-inches from medium coals 5-10 minutes, turning once, until brown.
- Top with cheese; let stand 1-2 minutes or until cheese is melted.
- To serve, spread dressing on cut sides or buns.
- Top with bratwurst and sauerkraut mixture.
Nutrition Facts : Calories 543, Fat 35, SaturatedFat 12, Cholesterol 77.9, Sodium 1375.2, Carbohydrate 30.4, Fiber 3.1, Sugar 3.4, Protein 20.2
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
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