Ingredients
1/4 cup butter, divided 1 package uncooked bratwurst links (20 ounces) 1 medium onion, thinly sliced1 bottle (12 ounces) beer or nonalcoholic beer2 tablespoons all-purpose flour1/8 teaspoon dill weed1/8 teaspoon pepper5 slices thick bread
Preparation
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.
