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 12-inch skewers alternately thread potatoes and sausage pieces.
Place on the cooking grill.
Grill 20 to 25 minutes or till 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.