Wisconsin style brats are first boiled in beer with onions. Then grilled, placed on a bun, and the onions drained and served on top. It has been my experience that boiling them in beer adds no more flavor than in water. I also prefer sauerkraut to boiled onions, although boiling the onions in beer gives them more flavor than in water. Which ever way you fix them potato salad is an excellent accompaniment.
1 package of brats
1 package hotdog buns
1 jar sauerkraut
Coarse-grained brown mustard
Place the brats in a pan of water over medium-high heat and boil for 15 minutes. While they boil puncture them with a meat fork. This will release fat causing them to be somewhat healthier. Put the sauerkraut in a saucepan over medium heat for 10 minutes, then hold warm. Prepare the grill for medium direct heat. Grill the brats for approximately 10 minutes turning as required to brown on all sides.
After about 5 minutes place the buns split side down until toasted, about 2 to 3 minutes.
Spread the buns with mustard, add the brats, and top with sauerkraut.