Get the onions going first by heating the oil in a pan to medium heat. Add ¾ of the chopped onion and cook it down about 6-7 minutes, until softened. Add the sugar and water and let it simmer until the moisture reduces and the onions are nicely caramelized, about 10 minutes more. Keep warm.
While the onions are cooking, set a pan onto your grill’s side burner and add the sausages. Add 12 ounces of beer to cover them. Add the remaining onions and jalapeno peppers. Bring to a quick boil, then reduce heat and simmer about 20 minutes.
Heat the grill to medium-high heat. Lightly oil the grates. Sear the sausages about 4-5 minutes per side, until they are nicely browned on all sides. The internal temperature should be 150 degrees F.
For the beer cheese, heat a small pot to medium heat and melt the butter.
Add the flour and stir, cooking about 5 minutes, to form a roux.
Add the remaining 6 ounces of beer and stir to thicken.
Swirl in the cream cheese and add the cheddar cheese a bit at a time, stirring to incorporate, until it all melts together into a creamy beer cheese. You can add more beer or water if it hasn’t reached your desired consistency.
Serve the brats on toasted pretzel rolls. Top with beer cheese, caramelized onions and crushed pretzels.
Heat Factor: Mild, but huge on flavor! I love beer brats! The cheese is nice and gooey. What a great combination.