I love grilled fresh sausages, done directly on the grates or even on a cedar plank. This time, I decided to smoke a few different kinds of fresh-made sausages low-and-slow. And boy, was I ever happy with the results. Great smoky flavor. Tender and juicy. Topped with the most incredible pepper and onion mix ever. These messy smoked sausage sandwiches were a great treat.
If you don’t want to take the few hours it takes to smoke the sausages, you can grill them. But the topping, that you have to do. No short-cutting that. It’s not only great on smoked sausage sandwiches but also takes the ever-humble hot dog to new heights.
The round things in the middle of my smoker? Those are smoked Scotch eggs.
- 6 bratwurst, Italian sausage, whatever you prefer
- 6 hoagie buns
- Spicy mustard, if desired
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 medium sweet onions, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beer
- 1/2 cup your favorite BBQ sauce
- Fire up your smoker for cooking at 225 F. You can also cook the sausages on a gas or charcoal grill.
- Add the sausages and smoke for 2 hours or until the internal temperature is 155 F.
- Toast the buns, if desired.
- Assemble the sandwiches by adding the sausages to the buns and loading up on the topping. Add a bit of spicy mustard too, if desired.
- Note: I prefer to make this topping on a griddle insert on my grill since I'm already outside smoking the sausage. You can also make it in a large skillet on your stovetop.
- Heat a large skillet over high heat.
- Add onions and peppers and saute until tender and golden brown, about 6 minutes.
- Add the garlic and saute for 3 minutes.
- Stir in the tomato paste, beer, and BBQ sauce.
- Cook for 5 minutes then reduce the heat to a simmer and cook another 10 minutes, stirring occasionally. The sauce should be nice and thick. If it gets too thick add a bit more beer or some water.