OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY

Open-Faced Bratwurst Sandwiches with Beer Gravy image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 567 calories, Fat 43g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1176mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.