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.all 3 sausages with peppers on a cutting board

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!