Again returning to the OP, so- what’s the right way (that you cook them) and the wrong way (that she wanted them cooked?)
If it’s just me eating, I put mine into a pan with some water and put a lid on for about 15 minutes or 20- to get it cooked through, then I dump out the water, add a dash of oil and fry them up until the outside is crispy good.
That recipe sounds like a wiener to me…er, winner. 
Duffer, I’ve had similar bouts with the MIL in the past. I love to cook also. Best to just give ‘the look’ and just ignore her. We should exchange MIL stories sometime. They’re like terrorists, if you placate them they just keep it coming. 
You’re correct. So, Athena is incorrectly named.
What is the patron goddess of dumbasses? Hmmn? Laura Bush?
I suggest an immediate name change.
Well, perhaps the UP really isn’t “Northern Wisconsin” after all, but that’s as far as I’d go there. A Wisconsinite would know that bit of geography, after all.
And the proper way to cook bratwurst, as everyone knows, is to first simmer them in a mixture of beer and sliced onions, and then cook them on the grill.
[waits for the holy war over the One True Way to cook brats to break out ]
FerretHerder, I’m on my way over.
What the fuck are you talking about? I mentioned the Fox Valley and said nothing about the UP.
Just for the record, the best Bratwurst I ever had was in Germany in my exchange family’s backyard . It didn’t involve any precooking and in fact relied on the quality of the wurst and simplicity of the grilling. They had a fire pit and let some natural wood charcoal go to ember and very hot coals-- they put down bricks on either side of the raked coals and laid a grilling grate over. The brats were grilled quickly very close to the very hot coals (about 3 inches above) for a total of maybe 7-10 minutes with constant turning and attention. Juicy, perfectly done, and smoky delicious. Serve wth Löwensenf.
We cook ours on an electric grill. Nice and juicy, served with mustard and sauerkraut.
Am I a heretic?
I laughed at it. Everything else in this thread is just surreal… I’ve no idea where all the bitchiness is coming from.
I think it’s latent animosity felt towards everyone that has criticized a Doper’s cooking. And being from Milwaukee with a cabin in Minocqua, I can say the UP is often (jokingly) referred to as Northern Wisconsin.
Damnit, forgot my preferred method.
Simmer in a 2-1 beer/water mix with onions and/or sauerkraut veeerrryy ssssllloooowwwwlllyy. This prevents them from exploding, usually until fully cooked, then browning them on a grill. Yummm
I know what you mean. This is the wurst I’ve ever seen it on the boards.
I’d assumed you’d read Athena’s post in its entirety before flaming her. The answer to your heated query is that she said the UP is culturally equivalent to Wisconsin and that she had lived there. I was merely suggesting that she needn’t be labeled a “dumbass” for not knowing what the Fox Valley is.
Most Sheboygan County natives I know insist that brats are for grilling, beer is for drinking. They should never be combined anywhere except within the stomach.
But then most Sheboygan County natives have elevated serum porcelain levels anyway.
Knock it off.
My thoughts exactly. I though the listener post was pretty funny.
Bah, I learned this way of cooking from my father. Dunno if my grandpa ever cooked brats, though.
These days I’m a vegetarian, but I still cook some good brats for those who aren’t. 
That’s how I cook mine.
I’d like to apologize for my crankiness this morning; I was just grouchy.
So…
cook.
Now.
The Mango is hungry for bratwurst.
The Mango will have bratwurst, cooked in Ferret Herder’s inimitable style.
The Mango will have bratwurst now.
Do not allow the Mango to remain unfed, for the Mango has been known to gnaw people’s legs off when she is not given bratwurst in a timely fashion.
Er…I don’t have any bratwurst, Mango, but would kielbasa be an acceptable substitute?