Chicken Fried Johnsonville® Brat and Shiner Bock® Country Style Beer Gravy

minutes

20 hours

Hit the road to Shiner Country for an open-faced sandwich with a southern fried chicken twist to a Johnsonville® Brat smothered with creamy country style beer gravy resting on buttered Texas toast. Yes, brats do live in Shiner Country!

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Lunch, Dinner, Sandwiches, Grilling

Ingredients Directions Reviews Print Recipe

1
package (19 ounces) JOHNSONVILLE® Original Brats
3/4
cup flour
2
eggs
1 1/2
cups panko breadcrumbs
1
package (2.64 ounces) country gravy mix
1/2
cup Shiner Bock® Beer
1/2
cup milk
5
slices Texas toast, buttered and toasted
Oil for deep frying, vegetable, peanut or canola

Split brats lengthwise to butterfly. With casing side up, flatten to ½ inch thick. Strip off casing and press to form a rectangular patty.
Place flour in a shallow bowl. In another shallow bowl add eggs; beat. Add panko crumbs to a third shallow bowl. Coat brat patty with flour; dip in egg and coat with breadcrumbs. Repeat with remaining brat patties.
Prepare gravy mix according to package directions substituting milk and beer for 1 cup water.
Add oil to large skillet; 1/2-inch deep to almost submerge brat.
When oil is heated to medium heat (about 350° F) carefully add sausage.
Fry until golden brown; about 2-3 minutes on one side, turn over to brown other side. Cook until brat reaches internal temp of 160°F.
Remove brat patties from oil and drain on paper towel lined plate.
To make each open-face sandwich, layer toast slice and brat; top with gravy.