Beer-Basted Sausage with Caramelized Onions and German Mustard
 
8 sausages, such as bratwurst, knackwurst or wieners 
4 oz. Oktoberfest beer 
2 oz. hot Dusseldorf mustard 
3 oz. canola oil 
16 oz. yellow onion, peeled, quartered and sliced very thin


Place canola oil in a large nonstick skillet (12-in. diameter) 
and add the sliced onions. Saute over low heat, stirring often, 
until onions are golden brown, soft and caramelized. Do not let 
burn. Season to taste with salt and pepper, and stir in the hot
Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages,
basting with Oktoberfest beer every minute or so. Serve the 
grilled sausages with the mustard-seasoned onions. (Note: you 
may prefer the traditional sauerkraut, which is delicious when 
heated with whole brown mustard seeds)

From:

Cooking with Beer:
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders