Grilled Bratwurst Sandwiches with Barbecued Onion Relish

FOR BARBECUED ONION RELISH

Step 1: Heat oil in large saute pan over medium heat. Add onions, sugar and salt.

Step 2: Cover and cook until onions are wilted and very juicy, but not browned, stirring occasionally, about 30 minutes.

Step 3: Add chili powder, garlic and red pepper flakes; saute 4 minutes.

Step 4: Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.

Step 5: Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes. Cool to room temperature.

Step 6: Cover tightly and refrigerate at least 24 hours for flavors to develop.

Step 7: DO-AHEAD TIP: Relish can be prepared up to 1 week ahead. Keep refrigerated.

FOR SANDWICHES

Step 8: Prepare barbecue (medium heat) and position rack about 6 inches above heat source.

Step 9: Pierce sausages all over with tip of knife. Arrange sausages on rack.

Step 10: Cover and grill until outside is crisp and brown, and just cooked through, turning occasionally, about 15 minutes.

Step 11: Transfer to plate.

Step 12: Simmer relish over low heat.

Step 13: Lightly toast cut sides of buns on grill.

Step 14: Place bratwursts in buns and serve, allowing guests to add pickles, relish and cheese.

NOTE: The ideal type bratwurst for this recipe is coarsely ground and uncooked. Fully-cooked, smooth-textured white "bratwurst," sometimes called weisswurst, can be substituted, but should be grilled just long enough to crisp them and heat them through