6    Bratwursts
12 oz (1 can) beer
1    Onion; med., chopped
6    Peppercorns
4    Cloves
6    Hard rolls

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches
from charcoal about 10 minutes, until browned. Sprinkle with water to form
a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.