Lüchows was a historic German restaurant in NYC. Their cookbook from 1950s is quite good if you have an interest in German cuisine. Its out of print but pretty commonly available used. I was looking at ideas for my dinner tonight and looked at bratwurst just to see how they cooked it. The recipe is for making your own fresh sausage. As many others, they start by poaching the bratwurst. And then dip it in milk and broil it. I've not seen that milk dip technique before broiling and wonder as to the thinking for it. Just for browning?