Instructions: To prepare marinade: Combine beer, onion, mustard, caraway seeds and coriander in large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat. Leave brats in marinade. Heat grill to high.

To prepare kraut: Melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.

To prepare sandwiches: Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side. Toast rolls, cut-side down, on edge of grill, about 30 seconds.

To assemble each sandwich, coat both sides of toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients.

This recipe yields 8 servings.

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