8 brats (German Veal)
3 cups beer (from your favorite local brewery)
1/4 cup vegetable oil
4 cups thinly sliced onions
2 Tablespoons dark-brown sugar
1/2 cup flour
3 Tablespoons Hawkwind Heat
Salt and Pepper to taste
Prick the surface of sausages with fork, place them in the saucepan and cover with beer. Cook over medium heat for 10 minutes. Drain the sausage, reserving 1/4 cup of beer. This step can be done in advance of service.
Heat the oil in a large skillet, add onions, and brown. Season with salt, pepper, and brown sugar continue to cook until onions began to caramelize. Remove from pan and reserve. This step may also do done in advance of service.
Dredge brats in flour, coating all sides well. Add brats to the fat in skillet, raise heat to high, and quickly brown on all sides. Pour in reserved beer, swirl in the mustard and cook two minutes. Stir in reserved onions and heat through.