Grilled Beer Brats with German Potato Salad

Ingredients

Adapted from original recipe by Emeril Lagasse (via Food Network).

4 12-ounce amber ales

1 1/2 pounds Bratwurst links (2 to 3-ounce links)

Vegetable oil, for brushing brats

Brat rolls, brown bread or hot dog buns

Crock of whole grain mustard

2 pounds baking potatoes, peeled and diced

Salt

6 ounces raw bacon, chopped

1 cup chopped onions

Freshly ground black pepper

Up to 1/4 cup apple cider vinegar (add a small amount at a time, and taste)

1/4 cup whole grain mustard

4 hard-boiled eggs, sliced (optional)

1/4 cup chopped green onions

In a saucepan, over medium heat, bring the beer up to a simmer. Add the brats, and cook until plump, about 6 minutes.
Preheat the grill.
Lightly brush the sausages with oil. Place on the grill, and cook for a few minutes on each side.
Remove the sausages from the grill, and serve with potato salad, rolls and mustard.

Place the potatoes in a second saucepan, and cover them with salted water by 2 inches.
Place the saucepan over medium heat, and simmer the potatoes until tender, about 15 minutes. Drain well, and return to the saucepan to keep warm.
In the meantime, grab a skillet and cook the bacon until crispy over medium heat. Add the onions, and season with pepper. Sauté for 1 minute. Remove from the heat. Set aside.
Transfer the potatoes and the bacon mixture (including the fat) to a large mixing bowl. Add vinegar (to taste), mustard, eggs and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together.