Easy Reuben Brats Recipe - The Daily Meal (2024)

FAQs

What goes with brats for dinner? ›

Fried potatoes. Sauteed asparagus with bacon, onion, garlic, and a little red pepper flake. Baked beans are absolutely a must for brats in my family. Mac and cheese goes great with brats too.

The Reuben Sandwich is an American classic made with savory corned beef piled on our favorite marble rye bread and topped with plenty of baby swiss cheese, crunchy, tangy sauerkraut, and zippy Russian dressing, then griddled to perfection until the cheese melts and the bread is toasted.

Coat the skillet with pan spray, or heat butter or oil over medium heat until it's hot but not smoking. Place the bratwurst in the pan, leaving plenty of space between them, and sear them on all sides until they are a medium brown, about two to three minutes at each turn.

Preheat oven to 375F. Prepare cookie sheet with a light coating of cooking oil. Dry bratwurst off with a paper towel and place on the sheet. Bake for approximately eight minutes a side.

It's a matter of personal preference, but in Germany, sausages are often served with a roll, mustard, and ketchup, or in a hearty stew, soup, or hot dog. Some people also like to grill their sausages and enjoy them with sauerkraut and potatoes.

Before grilling the brats, parboil them on the stove or in a cast-iron skillet on the grill. This will help to precook the inside of the brats and make sure that they don't burst open on the grill, releasing all of the flavorful juices. Place the brats in a skillet and add a cold liquid 3/4 of the way up the brats.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

Prodding the casing causes all the delicious fats and juices in the meat to seep out as it cooks, wasting all that flavor. Sure, some recipes suggest that you poke or score the casings, because it might prevent the sausages from bursting at the ends, while helping the interior cook slightly faster and more evenly.

Should you boil brats or not? ›

If it's a raw brat, just make sure the internal temp comes up to at least 150. Cooked brats are already cooked so boiling simply heats them up through and though so grilling can be quick and easy. Boiling them too much will cause them to burst, so keep an eye on them.

Brats should be grilled slowly over medium-low heat (between 300 and 350°F) for the best results. It should take about 20 minutes to hit your desired internal temperature of 160°F. That should take about 20 minutes depending on the thickness of the brats. Remember to turn them often so each side gets caramelized.

Grilling cookbook authors including Jamie Purviance, Steven Raichlen and the America's Test Kitchen team extol parboil benefits. Shorter grill times and adding beer flavor are the biggest gains. Johnsonville Sausage bratwurst packages instruct grillers to toss fresh brats directly onto the grill.

However you choose to cook bratwurst, be sure the sausages are cooked all the way through. They should register 160 degrees F on an instant-read thermometer, or you can cut into one with the tip of a paring knife and check that the meat is no longer raw and dark-pink; it should be moist and juicy and very light pink.

Serve Brats with buns slightly larger than the brats, leaving room for add-ons. Top with assorted peppers, onions and garlic and your favorite mustard.