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

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!

Chicken Fried Johnsonville Brats


  • 1 (19 ounce) package JOHNSONVILLE® Original Brats
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1 1/2 cups panko breadcrumbs
  • 1 (2.64 ounce) package 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)


  1. Split brats lengthwise to butterfly. With casing side up, flatten to 1/2 inch thick. Strip off casing and press to form a rectangular patty.
  2. Place flour in a shallow bowl.
  3. In another shallow bowl add eggs; beat.
  4. Add panko crumbs to a third shallow bowl. Coat brat patty with flour; dip in egg and coat with breadcrumbs.
  5. Repeat with remaining brat patties.
  6. Prepare gravy mix according to package directions substituting milk and beer for 1 cup water.
  7. Add oil to large skillet; 1/2-inch deep to almost submerge brat.
  8. When oil is heated to medium heat (about 350 degrees F) carefully add sausage.
  9. 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 degrees F.
  10. Remove brat patties from oil and drain on paper towel lined plate.
  11. To make each open-face sandwich, layer toast slice and brat; top with gravy.

Yield: 5 servings | Prep: 10 min | Cook: 6 min

Recipe and photo used with permission from: Johnsonville, LLC