Heat a large cast iron or carbon steel skillet over high heat. Add the onion and peppers and drizzle with olive oil and season generously with our Salt Pepper + Three Chiles blend. Once the onions begin to brown and stick to the pan, crack open those Pabst Blue Ribbon cans and pour into the pan. Scrape the bottom of the pan to get up all the onion bits and quickly add the sausages.

Cook the sausages, covered,  in the beer mixture until they reach 150 degrees F about 10 minutes. Remove the sausages and grill them over direct heat. Toast the buns and serve the sausages with the onions, peppers, Dijon, and a cold Pabst Blue Ribbon.