Actually, I did find a bit of advice from a place in Sheboygan that claims to be "home of the Grand Champion Bratwurst", though I can't vouch for it as I haven't tried it. It sounds like it might be right though: They say not to soak brats in beer beforehand (or to parboil them), just to put them in cold water for a few minutes. They have step-by-step instructions on the page I linked to. edit: on the other hand, Usinger's, manufacturers of the best sausage in the country (in my opinion), does recommend parboiling, either in water or beer and onion. They might say that mostly as a liability thing though because they also say it is acceptable to cook them without parboiling, just that you have to make especially sure they are cooked through if you cook them that way (cooking all the way through is always great advice for sausage, and is also why I hate making them. You can't tell for sure if they are done unless you cut one in half and then you've ruined that sausage).