8 Bratwurst sausages (Thuringer style if you can get them)
3 x 500ml bottles of Erdinger Alkoholfrei (or an alcoholic beer if you wish)
750g Baby new potatoes (cut into quarters)
1 large red pepper (diced)
2 onions (one sliced, one diced)
2 garlic cloves (minced)
1/2 cup of olive oil
1 tbs wholegrain mustard
Next place the sausages in a large pot (soup pot or the largest pot you have) then pour in the three bottles of beer. Chuck in the onion that you cut into slices, then turn on the heat until the beer begins to boil. Once at a boil, turn down slightly and simmer for 15 mins. The beauty of poaching the sausages is that the beer adds wonderful flavour, plus poaching allows you to grill sausages without the skin breaking - works every time, and I'd definitely recommend this technique to anyone barbequing this summer!
To serve place 2 sausages on a plate with plenty of the potato salad, then take some of the onions out of the beer you poached the sausages in and spoon over the sausages with some of the beer as well. I guarantee this will go down well at any BBQ, or at any meal. So, if your repertoire doesn't extend much further than pasta or chili, then this is a satisfying German recipe that will give you some variety at mealtime.