Grilled Brats, Sheboygan Style

I have never been to Sheboygan, Wisconsin but I am told it is refered to as the "Wurst City in the World". Bratwurst was brought to America by German immigrants. There is disagreement even among Wisconsinites re: the "only" way to cook brats. Here is one way that my husband tried out on us. I loved it and decided to post this recipe.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  fresh  bratwursts
• 1 (12 ounce) bottle beer (do not use light beer)
•  softened butter
• 4  bratwurst  rolls or 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)

Directions

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.