In a cast iron or heavy-bottomed skillet, melt the butter over medium-high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwursts in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.

To finish the bratwursts on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium-high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.

To finish the bratwursts on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to the skillet with the onions and beer and keep warm.

Serve on warm buns with onions and coarse, grainy mustard. Add sauerkraut if desired.