These beer-simmered brats are perfect for the tailgate and can be entirely prepared on the grill pretty quickly. We used an aluminum grill pan to poach the sausages in the beer mix and transferred directly to the grill rack to finish cooking. The brats were so tasty!
Source: Beer-Simmered Grilled Sausages, How to Grill
3 pounds uncooked bratwurst or sweet or hot Italian sausages
1 onion, thinly sliced
3 cups beer
1 cup water
About 1 tablespoon vegetable oil
Mustard, for serving
Prick each sausage a half-dozen times with a needle, toothpick, or fork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover. Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander.
Set up the grill for direct grilling and preheat to medium-high.
When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.