Open-Faced Bratwurst Sandwiches With Beer Gravy

Contributed By: Parker


1/4 cup butter, divided
1 package uncooked bratwurst links (20 ounces)
1 medium onion, thinly sliced
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons all-purpose flour
1/8 teaspoon dill weed
1/8 teaspoon pepper
5 slices thick bread


1. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12 to 14 minutes.
2. Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3 to 5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Helpful Hints:

Five Star Recipe
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
Nutrition Facts
1 bratwurst sandwich with 1/4 cup gravy: 567 calories, 43g fat (17g saturated fat), 108mg cholesterol, 1176mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 19g protein. Gravy

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