Grill the bratwurst, then simmer them in a sweet and tangy beer sauce. When you're ready for dinner, put the brats in a bun and top with the pickles and cranberry relish.
Pierce bratwursts with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwursts on grill rack over drip pan. Cover; grill 20 to 30 minutes or until an instant-read thermometer inserted into bratwursts registers 160° 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.)
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 bratwursts in beer mixture; keep warm until serving time.
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.
Can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.
In a small bowl, combine cranberry sauce and sweet pickle relish.