Smoked Sausage with Peppers and Onions

After all of the practice for KCBS lately, I had a taste for something smoked without sauce ;). So, I bought some hot and sweet sausage and fired up the Baby. First, I thick cut some sweet onion and bell pepper, tossed with some olive oil and S&P, and made a bed in some 9 x 9 foil pans. I then laid the sausage on top...

I also split this bottle of Penn Octoberfest between both pans...

By the way, this beer rocks on its own: nice, full bodied, and smooth... But, I digress... 45 minutes at 350 F on the middle rack for the sausage. Real good stuff... Hot links...

Sweet...

I used oak wood for this smoke. The fat in the sausage just sucks in the oak flavor. The sugars from the caramelized onions and peppers mingled well with the malty Octoberfest. We served on crusty sausage tools with spicy brown mustard. I highly suggest trying this sometime soon.

 Thanks for stopping by...

 Bill