Arrange the cocktail sausages in a large skillet or shallow pan in a single layer. Pour the Modelo beer over the sausages until they're mostly covered. This initial poaching in beer infuses them with flavor and begins the cooking process. Place the pan over medium heat and bring to a gentle simmer.

Let the sausages cook for 7-10 minutes, stirring occasionally, until most of the beer has evaporated and the sausages are cooked through. I like to watch carefully during this stage—you'll know you're getting close when you can see the liquid level drop significantly and the pan begins to look mostly dry. This reduction concentrates the beer's flavor and allows the sausages to develop a slight caramelization on their surface.

Reduce the heat to low and add the packed brown sugar, chili powder, and lime juice to the pan. Stir constantly for 1-2 minutes until the ingredients combine and form a thick, sticky glaze that coats each sausage. The residual heat from the pan will help the brown sugar dissolve and caramelize slightly, creating that signature sticky coating. I find that a squeeze of fresh lime juice at the end brightens the rich, sweet flavors and cuts through the richness beautifully.

Transfer the glazed sausages to a serving platter or bowl, making sure to scrape all the sticky glaze from the pan and distribute it among the sausages. Serve warm as an appetizer or party snack. These are best enjoyed immediately while they're still warm and the glaze is at its most sticky and flavorful.