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 one brat on each slice of bread; top evenly with onions and gravy.
1 bratwurst sandwich with 1/4 cup gravy: 567 calories, 43g fat (17g saturated fat), 108mg cholesterol, 1176mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 19g protein. Source: Read Full Article