Sausage and Potato Skewers

Heat grill to medium-high heat. Brush with oil or wipe with an oil-dampened paper towel.

Soak 6 skewers in cold water for 20 Minutes to keep them from burning.

Place the potatoes between 2 chopsticks or skewers and slice halfway through each potato several times to create the hasselback potatoes. Slice each sausage into 2” pieces. Alternate threading sausages and potatoes on the skewers. Whisk together maple syrup, beer and salt. Drizzle half of mixture over skewers.

Grill skewers, basting with beer sauce until golden brown and piping hot. Garnish with pepper and parsley. Serve with grainy mustard for dipping.