Charcoal: Use direct method Gas: Use indirect method-medium heat For sauce, in a skillet partially cook the bacon. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. Add onion and green pepper to drippings in skillet; cook till onion is tender but not brown. Stir in flour, sugar and pepper. Add beer, water and vinegar. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Peel a strip from the middle of each potato. In a saucepan precook the potatoes, covered in enough boiling water to cover 5 minutes. Drain and set aside.
Cut each sausage link crosswise into 4 pieces. On four 30 cm skewers alternately thread potatoes and sausage pieces. Place on the cooking grill.Grill 20-25 minutes or until sausage is done and potatoes are tender, turning once and brushing with sauce halfway through grilling time. Add bacon to the remaining sauce; heat through and pass with kabobs. Makes 4 servings.