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1
Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
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2
Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
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3
Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
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4
Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
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5
Poach the sausages until half-cooked, 4 to 5 minutes.
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6
Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
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7
Separate the sausages into links.
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8
Set up grill for direct grilling and preheat to medium-high.
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9
When ready to cook, brush and oil the grill grate.
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10
Lightly brush the sausages on all sides with oil and place on the hot grate.
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11
Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
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12
You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
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13
Should flare-ups arise, move the sausages to a different section of the grill.
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14
Use a slender metal skewer to test for doneness.
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15
Insert it into the center of one of the sausages: It should come out hot to the touch.
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16
Transfer the sausages to plates or a platter and let rest for 3 minutes.
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17
Serve with plenty of mustard.
