Mushrooms with Sausage

Prepare grill for very hot heat - at least 400 F. Brown the sausage, onion and thyme in a large heavy cast iron skillet placed over grill. Cover to let woodsmoke permeate. Remove from grill and let cool. Reserve skillet for reuse. Clean and core the mushroom caps. Mix sausage and bread crumbs, and use this blend to stuff the mushroom caps. Arrange mushroom caps in skillet (drain off excess grease if sausage is fatty), and fill with dark lager until you can see beer around the edges of the mushroom caps. Place on grilll again, cover and cook 20 minutes.