Peel and chop the onion. Set aside.
Peel and chop carrots. Set aside.
Heat 1 tablespoon of olive oil in the soup pot.
Add the brats and brown on all sides.
Add ½ cup of water to the pot and cover with lid.
Steam the brats for about 15 minutes or until cooked through.
Remove the lid from the soup pot and allow the remaining moisture to boil away.
Take the brats out of the pot and set aside.
Add the remaining oil to the pot and add the onion and carrots. Saute for about 10 minutes or until onion turns translucent.
Slowly add the ale, chicken broth, and water. Bring to a boil.
Add in the hashbrowns, stirring.
Simmer for about 15-20 minutes, or until the carrots are soft.
Slowly begin adding the Worcestershire sauce, half and half, mustard, and salt and pepper.
Scoop out some of the soup pouring into the blender until the contents are mixed yet still chunky. Continue this process until all of the soup has been processed. Return the soup back into the pot.
Slice the sausages and add them to the soup. Return back to a simmer.
Remove the pot from the heat. Slowly begin to add in the cheese, stirring until it
has melted and the soup is smooth.
Place bowl of fresh dill on table and let each person add to taste.