Ingredients
4 Bratwurst sausages (or the thick frankfurters)
1 tbsp vegetable oil
2 medium onions, cut into rings
1 tsp salt
1 tsp caraway seeds
300ml German beer (non-alcoholic is fine)
Pepper
4 hot dog buns

Method
Put 1 tbsp of the oil into a heavy bottomed dish (I use my le Creuset) and brown the sausages over a medium heat on all sides until golden brown.  Remove from the pan and put to one side.

Add another tbsp of oil if needed and add the onions to the pan.  Stir to coat in the oil and sprinkle over the salt, stir and cook for around 10 minutes until the onions begin to go a caramelised gorgeous brown colour.  Stir from time to time to stop them burning. 

When the onions are golden add the caraway seeds and stir thoroughly.  Leave for a minute or two to heat through and then add the beer.  Stir thoroughly and then add the sausages.  Turn the heat to high and bring to the boil.  Cook until the beer has reduced, the onions soft and sticky and the sausages hot all over, turning the sausages from time to time and carefully stirring the bottom.

Cut the rolls, put the sausages on and top with onions.