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1
Preheat the grill.
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2
Place the beer in a saucepan, over medium heat.
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3
Bring the liquid to a boil.
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4
Add the sausages and cook for 10 minutes.
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5
Remove from the sausages from the liquid, reserving the liquid.
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6
Set the sausages aside.
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7
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
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8
Remove the bacon and set aside.
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9
Discard the all the bacon fat except for 1/4 cup.
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10
Place 1/4 cup of the fat back into the pan and add the onions.
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11
Season with black pepper.
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12
Saute for 2 to 3 minutes, or until tender.
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13
Add the cabbage.
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14
Season with salt and pepper.
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15
Continue to saute for 4 minutes or until the cabbage is tender.
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16
Stir in the garlic, mustard and 2 cups of the liquid from the sausages.
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17
Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally.
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18
Reseason with salt and pepper.
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19
Place the sausages on the grill and cook for 2 minutes on each side.
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20
To serve, place the sausages between each bun.
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21
Top each sausage with some of the smothered cabbage.
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22
Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
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23
Toss well.
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24
Season with salt and pepper.
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25
Place on a baking sheet and roast for 15 minutes.
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26
Remove from the oven and cool completely.
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27
Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
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28
Process until smooth.
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29
Season with salt and pepper.
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30
Add the parsley and continue to process until incorporated.
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31
In a mixing bowl, toss the roasted potatoes and garlic, mayonnaise, sliced eggs, bacon and red onions.
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32
Mix well.
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33
Season with salt and pepper.
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34
Cover with plastic wrap and refrigerate for 2 hours.
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35
Remove from the refrigerator and mix the salad.
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36
Reseason with salt and pepper if needed.
