This is a prototype sausage from my friends at A to Z meats; the Ruben Brat. It brings the flavor of the sauerkraut and seasoning of a brat. I added some caramelized onions and some Swiss cheese to have the brat experience. The last thing I did was serve it on rye bread with thousand island. I hope you like it.
4 Ruben brats from A to Z Meats
4 slices Swiss cheese
1 yellow onion
Oil for cooking
4 Slices rye
Thousand Island dressing
Cut onions thin and add to a skillet to caramelize with cooking oil. Add salt to get the water to evaporate.
In a large skillet on medium heat add 1/4 inch water.
Cook for 5 minutes on each side
Remove remaining water and add oil to prevent burning. Brown brats on both sides.
Assembly
Rye bread
Swiss cheese
Brat
Onions
Thousand island dressing
Serve.
Dan's Food Blog 
YUMMMMMMMMMY! I’LL HAVE TO TRY THIS—HAVEN;T HAVE A DECENT RUBEN TASTE FOR A LONG WHILE—AND I SEE YOU BOIL YOUR BRATS!
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I start then with water then crisp the skin in a hot pan so the skin doesn’t crack and leak out all the juice.
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A DEFINITE PROBLEM THE LAST TIME I COOKED SAUSAGE!
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My dad was a butcher most don’t put holes in the casing so the burst
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BUT HE DID?
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Ooooo! Genius idea!!! 💡
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It was A to Z meats idea
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👍😋
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What an interesting combination!
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My butcher is very creative
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