As a Wisconsin-born American, I grew up loving three things: the Green Bay Packers, cheese, and bratwurst. I still avidly participate in two of these three things (cheese, while delicious, usually makes my body sad). We used to do a brat fry every weekend, even in the winters with average temperatures many degrees below freezing.
We always would grill the brats, and then cook them down in a beer sauce with butter and onion. This delicious broth added flavor to the bratwurst while cooking them all the way through after browning them on the grill. After a conversation with my dad, he mentioned that at the weekend cook-outs at church functions, they were unable to cook with the beer because there are kids eating. We all know the alcohol cooks off when boiled, but nevertheless, they would substitute beer with chicken broth. This was a great find, and surprisingly just as awesome.
Heat coals in your chimney or preheat your gas/propane grill to medium heat. Allow grill to heat, and place bratwurst on the grill parallel with the grates.
Turn periodically, and keep water on hand (we used to use beer) to douse the flames as grease from the bratwurst drips down.
I typically get through 2 complete rotations taking 12-15 minutes to grill, although hot spots on the grill may vary and increase/decrease the time.
Place broth, onion, and ghee in a large pot over medium-low heat on the grill. Allow to simmer, and add in bratwurst for 10-15 minutes covered. These puppies will be hot, so be sure to let them cool before eating.
Top with your favorite condiments, serve on lettuce, or get to it with knife and fork.