INGREDIENTS

2 - tablespoons butter
1/2 - cup thinly sliced onion
1 - 12 ounce bottle or can dark German beer
1 - tablespoon packed brown sugar
1 - tablespoon vinegar
1/2 - teaspoon caraway seeds
1/2 - teaspoon dried thyme, crushed
1/2 - teaspoon Worcestershire sauce
5 - uncooked bratwurst links (1-1/4 pounds)
5 - hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
1 - recipe Easy Cranberry-Pickle Relish

DIRECTIONS

In a 4-quart 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. Cover and simmer for 10 minutes.

Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.

To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.