|I like the Johnsonville brat the best. You can get them in Alaska and all the lower 48 states.|
There are some very good local meat market brats to be had here in Sheboygan county, but the go to brat for us is the Johnsonville original brat.
If you look on the map of Sheboygan County, my home is two miles up the Sheboygan River.
I do my bratsas follows:
Pre soak them in beer before grilling (helps keep the casing from splitting) - continually turning them
When firm to the touch, resubmit them in the soaking beer which has sliced wedges of onion simmering in the beer.
Diced sweet onion, spicy brown mustard, and a big heaping pile of sauerkraut on one side of the brat(mustard diced onion on the other.
Some also add ketchup, and/or sliced pickles.
That comes from the Sheboygan County "How to eat a brat booklet"
Here in Sheboygan County there is a term "Hard roll" . I've never found them outside of Sheboygan area. It is a wonderfully light roll but with a crusty crust. Since brats are so juicy, and the sauerkraut is as well, the firm crust retains the juice and makes it a candidate for finger licking good!
This shows how they make them: youtube.com