Open Faced Bratwurst Sandwiches With Beer Gravy Recipes

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.

Steps:

• Prepare barbecue (medium heat). Whisk beer, mustard, oil and thyme in small bowl to blend. Brush both sides of onion slices with some of mustard dressing, being careful to keep slices intact.
• Grill onion and bratwurst until onion is tender and slightly charred at edges and bratwurst is golden brown, turning twice, about 10 minutes for onion and 6 minutes for bratwurst. Grill bread until lightly toasted, about 1 minute per side.
• Place toasted bread on plates. Brush with some of mustard dressing. Top bread with bratwurst; separate onion slices into rings and arrange over bratwurst. Drizzle remaining mustard dressing over onions and serve.

Steps:

• Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
• To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
• Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
• Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
• Serve with mashed potatoes and a green veggie.

Steps:

• Heat a large sauté pan over medium-high heat.
• Add the butter, then the brats.
• Brown on all sides, then remove and set aside.
• Reduce heat to medium.
• Add the onions and sauté until lightly browned, about 10 minutes, stirring often.
• Add the apples and toss until lightly golden.
• Add the sauerkraut, brats and beer.
• Stir in the caraway, thyme and pepper along with the water.
• Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
• If necessary, remove the lid and cook further to remove excess moisture.
• To serve, spread mustard in each roll.
• Add a brat and top with some sauerkraut.