Wisconsin Beer Braised Brats

10 uncooked bratwurst links (2 ½ pounds total)
¼ cup butter
1 large onion, halved and cut into thin slices
2 12 – ounce bottle or cans dark 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 (see below)

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.)

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.
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.

(You can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.)

Easy Cranberry-Pickle Relish

1 cup canned whole cranberry sauce
1/2 cup sweet pickle relish

In a small bowl, combine cranberry sauce and sweet pickle relish.

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