Bratwurst Welsh Rarebit

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Ingredients

4 fresh link sausages (our Standard Tap preparation uses a house-made fresh bratwurst, but any mildly spiced fresh link sausage can be used to great effect)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup English pub style ale, at room temperature (Our Standard Tap preparation uses English inspired cask ales from our special built in bar-top hand pumps, although any beer more malty than bitter will work fine)
2 1/2 cups nice grated sharp Cheddar
1 teaspoon English mustard powder
1 teaspoon Worcestershire sauce
4 slices from any well-structured sourdough loaf bread, preferably with a little bit of darker wheat bran in it
1 small bunch fresh chives, chopped
1 small bunch fresh parsley, chopped

Boil the sausages in enough water to cover until just cooked through, then drain and let stand.
Lightly brown the butter in a skillet, then add the flour and cook, stirring with a wooden spoon, whisk or high-temperature rubber spatula until it is smooth. Slowly add the beer while continuously whisking until it all comes together.
Add the cheese, along with the mustard powder and Worcestershire sauce and whisk until it’s all combined. Remove from the heat and whisk a little more, then set aside.
Toast the bread on both sides. Turn the broiler on high.
Place the bread on a baking tray, then distribute the cheese sauce on top so that it’s just slightly oozing over the edges. Split the sausages lengthwise and place them on top. Broil until the cheese is bubbling and slightly browning, along with the sausages. Add a little sprinkle of fresh herbs.