Name: Open-faced Bratwurst Sandwiches With Beer Gravy Recipe
Total time: 30 min
Yield: 5
Cuisine: German

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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. 

How to make Open-faced Bratwurst Sandwiches With Beer Gravy Recipe

Taste Of Home

Crawler

German

<p>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. </p>

Butter, divided

Package uncooked bratwurst links

Medium onion, thinly sliced

Bottle beer or nonalcoholic beer

All purpose flour

Dill Weed

Pepper

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.

step 1

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.

step 2