I don’t always take time to grill, even though I feel I should. However I find that my stovetop does an equally good job of cooking meats when I take time to do it right. With bratwurst, a slow cook is necessary, but first add flavor by melting a little butter in the frying pan to sear each side of the brat. Then I add a few chopped green onions (ramps would be good here), about a half a can of beer, cover and let simmer for about 20 minutes.
Voila… the taste of the sauce that develops as the liquid simmers out is amazing. It sort of seeps into the bun, which, while a bit messy, was rich and sweet, and blended well with the spicy brown mustard I put on top.
The Wildwood Glen 