Delicious! We didn't make enough this time, so have to double everything next time!

When one thinks of Reuben sandwiches, the mind wanders to delis of New York with their corned beef, sauerkraut, Swiss cheese, and rye bread slathered in Russian dressing. But take these classic flavors and imagine them infusing bratwursts, simmering slowly, emerging perfectly mingled and tender. That’s the beauty of slow cooker Reuben brats, a fusion dish that merges the comforting flavors of American-German and Jewish delis. This dish is ideal for those seeking a hands-off approach to a bench-side seat at a culinary crossroads. It's perfect for potlucks, game days, or cozy family gatherings where the slow cooker becomes the heart of the feasting table.

To complement the savory richness of Reuben brats, consider serving with sides such as a tangy potato salad, a crisp green salad, or warm German-style soft pretzels. A cold beer, preferably a lager or pilsner that echoes the German influence, or a fizzy cream soda will round off the meal charmingly.

Servings: 6-8 servings

- 8 bratwursts
- 1 (14 oz) can of sauerkraut, drained
- 1 cup of Thousand Island dressing
- 8 slices of Swiss cheese
- 1 large onion, sliced
- 1 tablespoon of caraway seeds (optional for added flavor)
- 8 brat buns or hoagie rolls

1. Begin by laying the bratwursts at the bottom of your slow cooker. A nice tip is to brown them in a pan beforehand to add a little extra flavor and texture, but it's not a necessity.

2. Scatter the drained sauerkraut over the bratwursts, ensuring it’s evenly distributed.

3. Sprinkle the onion slices atop the sauerkraut for that subtle sweetness which will balance the tang.

4. If opting for caraway seeds, sprinkle them over the other ingredients. It’s this little hint of spice that can turn familiar into fascinating.

5. Drizzle the Thousand Island dressing over the layered ingredients, allowing it to percolate through the sauerkraut and onions as it warms.

6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The goal is for those bratwursts to become tender and for the flavors to coalesce.

7. Preheat your broiler. When the brats are ready, transfer each to a bun and top with a slice of Swiss cheese.

8. Place the brats in buns topped with cheese under the broiler for a minute or two, until the cheese is melted and bubbly. Keep a keen eye on it to ensure that you achieve a golden perfection, not a charcoal sketch.

9. Serve the brats on their buns immediately, garnishing with extra sauerkraut and dressing if desired.

- For a lighter take, try turkey bratwursts, and a low-fat Swiss cheese. Dressing can also be substituted with a lighter version or even a home-made blend of Greek yogurt and ketchup with a hint of pickle relish.
- If Thousand Island isn't your dressing of choice, Russian or a good spicy mustard can also bring a delightful zing.
- Do consider adding a layer of pickles underneath the cheese before broiling for that extra crunch and pickle tang.
- For those avoiding bread, skip the buns and serve as a "Reuben Brat Bowl", layering cheese, brat, sauerkraut, onions, and dressing over a bed of shredded lettuce or cabbage.