How to cook a brat

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At home I like to prick the sausages then poaching in a beer, onion, butter bath with a shake of hot sauce, then finish on the grill. Plan B is poaching in a SV bath, with the same ingredients in the bag. Sometimes I'll go lightly on the onion in the bath and serve with pickled onions.
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For larger groups, I do the opposite. Indirect until 155° or so, then finish / hold in a beer, onion, butter bath. And as always, I have a selection of mustards.
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Damn Dude. I'm not worthy!
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IMHO... here are my 2 preferred ways to cook brats.
Option 1- Braise fresh brats in Beer for an hour, fridge over night, drain and grill brats, serve with grilled onions, warm fresh kraut and mustard.
Option 2- Saute Onions in butter, garlic, caraway seed, mustard powder and some celery salt. Add fresh kraut, some brown sugar and some mild beer. Add grilled or pan seared Brats and simmer away the excess liquid. Serve with a good german mustard.

And out of respect of my german heritage, please don't put ketchup on brats!! LOL!!

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