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Bratwurst with Smothered Cabbage

    8 links of fresh bratwurst
    4 (8-ounce) cans of beer
    8 ounces bacon, chopped
    2 cups julienned onions
    Freshly ground black pepper
    1 small head of cabbage, cored and shredded
    Salt
    2 tablespoons chopped garlic
    1/4 cup whole grain mustard
    8 egg hot-dog buns

Preheat the grill. Place the beer in a saucepan, over medium heat.
Bring the liquid to a boil. Add the sausages and cook for 10 minutes.
Remove from the sausages from the liquid, reserving the liquid. Set
the sausages aside. In a large saute pan, over medium heat, render
the bacon until crispy, about 6 to 8 minutes. Remove the bacon and
set aside. Discard the all the bacon fat except for 1/4 cup. Place
1/4 cup of the fat back into the pan and add the onions. Season with
black pepper. Saute for 2 to 3 minutes, or until tender. Add the
cabbage. Season with salt and pepper. Continue to saute for 4 minutes
or until the cabbage is tender. Stir in the garlic, mustard and
2 cups of the liquid from the sausages. Bring the liquid to a simmer
and cook for 8 to 10 minutes, stirring occasionally. Reseason with
salt and pepper. Place the sausages on the grill and cook for
2 minutes on each side. To serve, place the sausages between each
bun. Top each sausage with some of the smothered cabbage.