If you haven’t had beer braised sausage and peppers then you are missing out. The sausage absorbs all of the flavor from the beer and ingredients when it’s braised leaving every bite juicy, tender, and delicious. First, the pepper and onions go in, then the Italian sausage with the beer. 30 minutes later you are left with one of the best sausages you will ever have.

I like to use Honey Brown Lager for my braising with this cook. Sweet Italian sausage links, organic peppers, and onions with freshly baked bouillon rolls make this a simple cook. There is a homemade spicy mustard I like to make for this epic meal, also! All of this gets smothered by a provolone blanket!

Okay, let’s jump into cooking.

finished sausages with peppers on a cutting board

Beer Braised Sausage and Peppers

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 6

Ingredients

1 pack Sweet Italian sausage link
3 Green bell peppers sliced
3 Red bell peppers sliced
2 White onions sliced
4-6 Boullion rolls
12 slices Provolone

Spicy Mustard

½ cup Yellow mustard
2 tbsp Hot sauce
1 tsp Vinegar
2 tsp Worcestershire sauce

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Instructions:

Start off by prepping all of your veggies for the braising. Place the peppers and onions in an aluminum dish pan and then fill it with 3 cans of Honey Brown Lager with 1/2 cup of Worcestershire sauce. Add the sausages on top and press down a bit to make sure they’re submerged.
Have your smoker fired up at 325 degrees and slide the pan of sausages onto the smoker and let them braise for 20 minutes. After the 20 minutes expiration, flip the sausages and let them braise until the internal temp is 145 degrees.
At 145 internal degrees F. Remove the sausages and sear them off on each side for 90 seconds on a griddle. Toss your onions and peppers down on the griddle to cook them for 3-5 minutes as well. Place the sausages on top of the veggies and prepare your bouillon rolls by carving out the core to form a boat.
Load the sausages in the bouillon buns and place two slices (per sausage) of provolone down on the griddle (at a low temp) and let it melt. Once melted, use the cooking utensils to transfer the cheese onto the sausage dogs.
Add the spicy mustard and veggies.
Eat and enjoy with family and friends!

As you’ll notice, this recipe is very simple. That’s a good thing! The simpler the recipe, the more room there is for variety. I know that some recipes call for only one or two ingredients, but in those cases, it’s important to use high quality ingredients (like fresh sausages and local produce). If you’re on a budget, make this recipe with cheaper ingredients. It will taste just as good. And if some of your guests don’t eat pork, veal sausage adds an interesting twist and a nice change of pace.