Instructions

1. Preheat oven to 350.
2. Slice your rolls down the middle, to basically make one giant sandwich.  Butter the insides, place them facedown on a cookie sheet and put them in the preheated oven for about ten minutes, or until slightly toasted.
3. Meanwhile, in a large pot, pour in your beer and add your onions.  Bring to a boil. Add your bratwurst and boil for about ten minutes.  This will make your house smell fucking phenomenal.  
4. Remove your bratwurst from the beer, and discard the beer.  Keep the onions. Allow the brats to cool just long enough that you can slice them in half lengthwise. (If they're still slightly pink in the middle, that's ok.  We're going to cook them in some sauce later).
5. In a large, deep pot add your cup of franks along with your brown sugar.  Bring to temperature over medium-high heat.  Whisk until the brown sugar has melted into the sauce. 
6. Add your bratwurst to the sauce and allow them to simmer in the sauce for about5 minutes.  Stir them to ensure that they each get to spend some time down in that spicy sauce.  Your nose is probably running because you're basically living in a goddamn pepper at this moment in time.  It'll be worth it though. After you've cooked them for about five minutes, remove them from the heat and allow them to sit in the sauce for another five minutes while it cools and thickens slightly.
7. Add your brats to the bottoms of your buns.  If it feels like they fit better to slice them again (the other direction from how we originally sliced them) due to the curvature of the brat, do that, but it's not necessary. 
8. Layer the beer onions we retained earlier over the bratwurst, and then drizzle just a bit of the leftover hot sauce over the onions, but don't go too nuts with it or you're going to end up with soggy buns. No one likes soggy buns. 
9. Layer your Coleslaw on next.  Again, be careful not to get too much sauce on there to avoid that sog factor we spoke about earlier. 
10. Put the top on, and slice it into all the separate little sliders.  

These pair awesomely with our Shells and Cheese!