Grilled Bratwurst With German Potato Salad

• 4 cans beer
• 1 1/2 lb. bratwurst sausage links (2 to 3 oz. links)
• 2 lb. Idaho potatoes, peeled and medium diced
• salt
• 6 oz. bacon, chopped
• 1 c. chopped onions
• freshly ground black pepper
• 1/4 to 1/3 c. apple cider vinegar
• 1/4 c. whole-grain mustard
• 4 hard-boiled eggs, peeled and sliced
• 1/4 c. chopped green onions
• drizzle of vegetable oil
• 12 slices or 6 rolls dark bread, warmed
• whole-grain mustard

1. Bring the beer to a simmer in a saucepan over medium heat.
2. Add the sausages and cook until plump, 4 to 6 minutes.
3. Preheat the grill.
4. Cook the potatoes in salted water in a saucepan over medium heat until tender, about 15 minutes.
5. Remove and drain well.
6. Keep warm.
7. Cook the bacon until crispy in a skillet over medium heat. Add the onions; season with black pepper and cook, stirring, for 1 minute.
8. Remove from the heat.

beer, bratwurst sausage links, potatoes, salt, bacon, onions, freshly ground black pepper, apple cider vinegar, wholegrain mustard, eggs, green onions, drizzle of vegetable oil, bread, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129443 (may not work)