Having been born and raised in Sheboygan, Wisconsin, the "Bratwurst Capitol of the World", this is a "staple" of our diet!!! Growing up every Sunday was "hamburgers and brats" at Grandma's house, with, of course, her German Potato Salad!!! The only way to eat them is on a good Sheboygan Hard Roll with "the works", ketchup, mustard, onions and pickles. Since I've never seen these out side of Sheboygan you'll have to settle for a brat bun or roll. Of course there's two ways of cooking them

Method 1 and the way my Dad made them: Grill the brats until fully cooked and then put them in a pot of beer with a few sliced onions and butter.

Method 2 and the way we make them: In large pot, cover all brats with beer, add an onion or two and bring to a rolling boil. Simmer for 15 to 20 minutes. Place on grill and brown on all sides.

Either way you don't want to pierce the skin and let out all the juilcy goodness. ENJOY!!!