Open-Faced Bratwurst Sandwiches with Beer Gravy

Total Time

Prep/Total Time: 30 min.


5 servings

Updated: Nov. 07, 2022
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
Open-Faced Bratwurst Sandwiches with Beer Gravy Recipe photo by Taste of Home


  • 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, 12-14 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, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Test Kitchen tips
  • Try serving the sausage, onions and gravy over mashed potatoes, noodles or spaetzel.
  • Using a dark beer will give the gravy a more deep, rich flavor but watch out for intense dark beers; you don’t want to make the gravy bitter.
  • 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.