Grilled Brats, Sheboygan Style - cooking recipe

Ingredients

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)

Preparation

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