Open-Faced Bratwurst Sandwiches with Beer Gravy
A nod to both my German heritage and classic diner fare, this bratwurst sandwich recipe comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas
Total TimePrep/Total Time: 30 min.
- 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
- 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, 12-14 minutes.
- 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, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.
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