Directions:
Add two tablespoons of butter to a large skillet, then add your onions and garlic. Sauté for about 15 minutes until the onions are soft and the garlic is browned. Be sure to stir this occasionally so they do not burn.
Add your bratwurst sausages and brown on all sides. About 5 to 7 minutes per side. You want a nice golden brown color. They do not have to fully cook, as they will finish cooking in the gravy. You want to get a nice sear.
Season the whole pan with black pepper and a sprinkle of sweet (paprika) I used about 1/4 teaspoon. Season to your taste. You can add more at the end when it is fully cooked and you can taste it.
Remove the brats from the pan and set aside.
Add the Worcestershire and the beer, this will bubble up, use this opportunity to scrape the meaty bits off the bottom of the pan. This is the flavor. Let this simmer for a minute or two.
Add the 1.5 cups of water and bring to a low boil, add the two packets of onion gravy (you can use brown gravy if you cannot find onion) whisk until the gravy powder is smooth. Let this simmer and add back the brats.
Cover and simmer for 20 minutes. Check occasionally and give a stir.
If you would like your gravy thicker you can whisk the flour into the remaining cup of water and add it to the pan and let it simmer for a few minutes, stirring occasionally until the gravy is thickened.
Serve with mashed potatoes.
I await your comments! Enjoy!
