Prick each sausage several times with a sharp knife or kitchen fork
In a saucepan, combine the red onions and Alaskan Amber and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through (about 5-8 minutes, depending on size). Remove the sausages from the liquid and set aside, reserving the beer.
In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Add the yellow onions to the fat in the pan and cook, stirring until very soft, 5 to 6 minutes.
Add garlic and cook, stirring for 30 seconds.
Add the apples and cook, stirring until softened, about 2 minutes.
Add the bay leaf, peppercorns and juniper berries and cook, stirring, for 30 seconds.
Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, bring to a boil. Reduce heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1-1/2 hours.
Preheat grill
Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.
Remove the sauerkraut on the platter with sausages and serve with rolls and mustard (plus more cold Alaskan Amber).

Submitted by: Ann Metcalfe