12 oz (1 can) beer
1 onion, chopped
6 hard rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan.
Simmer for 20 minutes.
Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned.
Sprinkle with water to form a crisp skin.
Serve in hard rolls with Dusseldorf-style mustard.