Beer-simmered bratwurst from the Food Network and the bratwurst supper from Taste of Home are two well-rated recipes. Bobby Flay's Food Network recipe calls for several individual spices, while Taste of Home simplifies cooking with the use of onion soup mix.
To make beer-simmered bratwurst begin by preheating the grill. Then place 6 cups German light ale, 1 tablespoon each of caraway, coriander and mustard seeds, and three large unpeeled and roughly chopped onions in a large pot. Add two crushed whole garlic cloves and one 3-inch piece of fresh ginger that has been peeled and chopped. Using a fork, prick 3 pounds of uncooked bratwurst, and then add it to the pot. Bring the mixture to a simmer on the grill.
Simmer the sausage in the beer stock for 5 minutes. Take the pot off the grill and let it sit for 30 minutes. Remove the bratwurst from the stock and brush the meat with 2 tablespoons of canola oil. Grill the sausages on each side for 4 to 6 minutes or until they are browned, crispy and thoroughly cooked.
Begin the bratwurst supper recipe by laying out two double-thick 17-inch by 15-inch rectangles of foil. Cut 3 pounds of bratwurst sausages into thirds. Cut 3 pounds of small red potatoes into wedges. Slice one red onion and separate it into rings. Spread half of the bratwurst, potatoes and onions onto each piece of foil.
Divide 1 pound of baby carrots and two 4 1/2 ounce jars of whole drained mushrooms between the two foil rectangles. Place 2 tablespoons of cubed butter, 1 tablespoon of soy sauce and 1/4 teaspoon of pepper on top of each. Sprinkle one envelope of onion soup mix evenly over the two rectangles. Bring the edges of the foil together, crimping them to seal the packages tightly.
Put both packages on a preheated medium grill. Cover the grill and cook them for 23 to 28 minutes on each side. When done, the vegetables are tender and the sausage is not pink.