Ingredients

• 10  uncooked bratwurst links (2 1/2 pounds total)
• 1/4  cup butter
• 1  large onion, halved and cut into thin slices
• 2  12-ounce bottles or cans dark German beer
• 2  tablespoons packed brown sugar
• 2  tablespoons vinegar
• 1  teaspoon caraway seeds
• 1  teaspoon dried thyme, crushed
• 1  teaspoon Worcestershire sauce
• 10  hoagie buns, bratwurst buns, or other crusty rolls, split and toasted
•   Easy Cranberry-Pickle Relish

Directions

1. Pierce bratwurst with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst on grill rack over drip pan. Cover; grill 20 to 30 minutes or until instant-read thermometer inserted into bratwurst registers 160 degree F, turning once halfway through grilling time. (For a gas grill: Preheat the grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)

2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwurst in beer mixture; keep warm until serving time.

3. To serve, place grilled bratwurst in a bun or roll. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.

Easy Cranberry-Pickle Relish: In a small bowl, combine 1 cup canned whole cranberry sauce and 1/2 cup sweet pickle relish. Makes about 1 1/2 cups.

Note: Can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.