Sausage Sampler Kabobs

3     slices bacon

1/3 c. chopped onion

¼ c. chopped green pepper

1 tbs. flour

2 tsp. sugar

Dash pepper

½ c. beer

¼ c. water

2 tbs. vinegar

8 small new potatoes

2       fresh bratwurst links

       3 fresh Italian sausage links

3      fresh or smoked kielbasa links

For sauce, partially cook the bacon in a skillet. Drain bacon, reserve drippings in skillet. Crumble 
bacon and set aside. Add onion and green pepper to skillet and cook until onion is tender but 
not brown. Stir in flour, sugar, and pepper. Add beer, water and vinegar. Cook and stir til 
thickened and bubbly. Reserve.

Peel a strip from the middle of each potato. In a saucepan, precook the potatoes, covered, in enough boiling water to cover, for 5 min. Drain and set aside.                                                            

Cut each sausage link crosswise into 4 pieces. On 4 skewers alternately thread potatoes and sausage pieces. Place on a grill and cook 20-25 min or until sausage is done and potatoes are tender, turning once and brushing with sauce halfway through grilling time. Add bacon to the remaining sauce, heat through and pass with kebabs. You can use any combination of sausage of your choice. We always double the sauce so we have enough!