If it's too cold outside to grill or you don't have access to a grill, you can braise your brats. What, braise, you say? Yes, you slow-cook those bad boys. In this case, slow-cooking means 30 minutes in a liquid consisting of brat juices, brown ale like Newcastle, and softened onions — after the initial browning. Between the two cooking methods, there's the 40 minutes to make the brown sugar and onion part, spiced with crushed caraway seeds and black or white mustard seeds. Serve your brats swathed in mustard and onions on a toasted hoagie roll. Have your food plan? Here's basically everything else related to the NCAA tournament .