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Title: Open-Faced Bratwurst Sandwiches w/Beer Gravy
Categories: Pork, Vegetables, Beer, Herbs, Breads
Yield: 5 servings

1/4 c Butter; divided
20 oz (5 links) uncooked
- bratwurst
1 md Onion; thin sliced
12 oz Beer
2 tb A-P flour
1/8 ts Dill weed
1/8 ts Pepper
5 sl 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 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.

Allison Ochoa, Hays, Kansas

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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