Boil them in onion soup mix, then sear to perfection on a hot grill.
While that's going on, sautee a bunch of fresh mushrooms and onions, along with a bit of fresh garlic in 2 TB of butter and a generous splash of worcester sauce and couple of shakes of Lawry's Montreal Steak Seasoning. Cover and let them cook down. This condenses a lot of pretty flavorful boiling water. When your shrooms are cooked, add a bit of corn starch to a few TB of hot water and mix thoroughly (removes lumps). Then add that to the boiling shrooms. Turns it into a nice, thick sauce. Cook down for another couple minutes, then plop your brats on a bun and ladel the shroom/onion mix over the brat. You will NOT be disappointed.