Grilled Brats, Sheboygan Style

• 4 fresh bratwursts
• 1 (12 ounce) bottle beer (do not use light beer)
• softened butter
• 4 4 crusty rolls or 4 hot dog buns
• German mustard (or whatever mustard you prefer) or dijon-style mustard (or whatever mustard you prefer)
• chopped fresh onion
• pickle, sliced
• sauerkraut (optional)

1. Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
2. Add beer and bring to a boil over medium heat.
3. Let simmer for 15-20 minutes.
4. Drain bratwurst; place on a prepared grill over medium-high heat.
5. Grill for about 10 minutes or until well browned.
6. Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
7. Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
8. Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.

fresh bratwursts, butter, crusty rolls, fresh onion, pickle, sauerkraut

Taken from www.food.com/recipe/grilled-brats-sheboygan-style-116622 (may not work)