1French baguette, cut into 8 pieces (or 4 pieces for a full portion)
deli mustard, about 1 tablespoon per sandwich
Preheat smoker to 225 - 250 degrees, using fruit wood (like cherry).
Place sausages on smoker for approximately one hour and remove when the internal temperature reaches 165 degrees. Let sit for about 10 minutes and cut in half.
With about 15 minutes left on the sausages, preheat a skillet to medium high heat and then add olive oil, and then add the onions and peppers. Cook for about 8-10 minutes or until soft and slightly caramelized.
Cut baguette into eight pieces and then cut down the center to make a bun-like shape, but take care not to cut all the way through.
Layer the sandwich with pepper/onion, then mustard and top with the sausage. Repeat with each slice of baguette for eight servings
For Smaller Bites: Cut the baguette into smaller pieces for a great game day appetizer.For Full Portion: Cut the baguette into 4 equal pieces, and use one full sausage per sandwich.