This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Put a twist on your next cookout by serving up these Reuben Brats. Crunchy kraut, Swiss cheese, and Thousand Island Dressing are perfect pairings for juicy Johnsonville Brats!
Some people are put on earth to save lives, others to teach children, and still, others to bring peace. I think I was put on earth to grill brats. That is kind of like bringing world peace, right? I’ve never seen a person stay angry after putting a hot juicy bratwurst in their hand. I don’t think it is possible!
There is a certain sense of nirvana when grilling brats to perfection – placing them on the grill, just at the edge of the heat threshold where the casing browns and bubbles without actually burning and blistering. It is almost intoxicating waiting for that first juicy bite. If your grilled brats more closely resemble dry blackened sticks, you should check out my tutorial on how to grill brats. It will change your life!
Bragging alert! Speaking of which, just look at those perfect brats grilling! That is a thing of beauty!
One of my favorite annual traditions is partnering with Johnsonville Brats to promote summer grilling and all-American bratwursts, an obvious passion of mine. Heck, if you are grilling on the 4th of July you can’t spell sausage without “USA”! This stuff practically writes itself!
If my memory is correct, I believe this is my third year partnering with them. One of my favorite summer recipes actually came from a previous Johnsonville collaboration, my popular Wisconsin Beer Brat Sauce. I make a fresh batch every year to keep on hand for all of my cookouts!
Johnsonville will always be a welcomed brand on this website. Living in Wisconsin, I am obviously partial to bratwursts and Johnsonville Brats are made just a few towns over from me. I literally grew up with them while the rest of the country was still trying to figure out what a bratwurst was! I am particularly excited about their Firecracker Brats, which are around for a limited time. This spicy sausage is great to enjoy like a traditional bratwurst, but also has the perfect kick to use for my Reuben Brats recipe!
American Cornhole League
If you are grilling up brats for the 4th of July with family and friends, I have no doubt you will be having fun with some games in the backyard, like cornhole. I had a blast playing cornhole all the time in college, and it is still fun to pick up when I get the chance. Did you know there is actually an American Cornhold League? The American Cornhole League’s Pro Invitational event will air on ESPN 2 on July 4, from 1-3 pm ET.
Where are all my New York readers at? The American Cornhole League’s Pro Invitational event is happening at Coney Island (1904 Surf Ave, Brooklyn, NY), is family friendly, and free! Oh, and did I mention Johnsonville is sponsoring it? Go check it out!
If you are wondering what all this cornhole fuss is about, check out this hilarious video to see for yourself! (By the way, I am cheering for Ben Franklin because we share a birthday – Team January 17th representing!)
Reuben Brats are no harder to make than traditional brats. The secret to this recipe is simply in the toppings. Adding Swiss Cheese, Thousand Island Dressing, and tangy Sauerkraut creates a whole new flavor profile than a traditional brat. Bonus points if you make your own homemade sauerkraut.
If you are making a large batch of brats, or won’t be eating right away, you can still use a classic brat hot tub to keep them warm. I recommend using Johnsonville Firecracker Brats for the satisfying kick they provide, but this recipe can be made with any bratwurst.
- 5 Bratwurst
- 5 slices Swiss Cheese
- 1 cup Sauerkraut
- 5 brat buns
- Thousand Island Dressing (or Russian Dressing)
- Cook brats on grill, or in skillet, until cooked through.
- Lightly toast inside of the buns and add Swiss Cheese. Cut cheese in half to fit if needed.
- Place hot brat on the cheese, and top with sauerkraut to taste and drizzle with Thousand Island Dressing.
If you enjoyed my Reuben Brats recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.