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-syle mustard.