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

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

In a large mixing bowl, combine the potatoes, bacon and onions with fat, the vinegar (to taste), the mustard, eggs and green onions. Season with salt and pepper; mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps. Remove the sausages from the water and lightly brush with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard.

Makes 4 to 6 servings.