Beer Bath Bratwurst Mixed Grill

Wisconsin tailgaters settled the bratwurst debate long ago: simmer the links gently in beer first, then finish them over the fire. The beer bath cooks them through without bursting casings and seasons from the outside in, while the grate adds char at the end. Keep the pan at a lazy simmer, never a rolling boil. Add a coil of garlic sausage to turn it into a mixed platter, and hold finished brats back in the warm onions so late arrivals still get a juicy one.