Sausage and Peppers

A Grilled Sausage and Peppers recipe is a staple of summer. It’s also always in steam trays at picnics, outings, or buffets. Clearly its a popular dish that’s why its important to do it right. Doing it right means grilling and paying attention to the little details! That will take plain old flavorless sausage and peppers to an outstanding recipe that will make people go for seconds.

How to make grilled sausage and peppers?

• Cut 5 peppers into medium size strips and slice two large yellow onions.
• Place the peppers and onions in a cast iron skillet over high heat on the grill. Sauté the peppers and onions in the cast iron skillet along with salt, olive oil, and garlic powder. Some folks like fresh garlic. Feel free to use fresh garlic if you prefer.
• Don’t overcook the peppers and onions. Occasionally stir the sausage and peppers and take them off the heat when they still have a little crunch.

Bell Peppers

Sliced Bell Peppers and Yellow Onions

Grill the pork sausage

On the opposite side of the grill place the sausage. Bring the grill up to 400 degrees F and heat the side you are placing the sausage down to medium flame.

Seems simple enough. It is, but there are a few things that make good vs great sausage and peppers.

Don’t over cook the sausage. Ever notice a sausage after it comes off the grill and the links over cooked. It looks shriveled. You don’t want all the juice to be released out of the sausage while cooking. You also don’t want to over char the sausage. Some sear marks are great for the taste of sausage. A charred mess is not! Rotate the sausage along the grill grates ever two minutes after you start to see the first sear marks appear on the sausage.

Bring the sausage up to an internal temperature of 160 degrees F.

Hot and Sweet Pork Sausage on the grill

Can sausage and peppers be made ahead time?

Sausage and Peppers will hold up for a few days in the refrigerator. Feel free to make ahead of time and then take and reheat once you get to your party or tailgate. Its very easy to reheat on the grill. Sausage and peppers can be made ahead of time and then reheated in a steam tray if you are having a large party or gathering.

What type of sausage should be used for Grilled sausage and peppers?

Pork sausage is the most common sausage used for sausage and peppers. Some folks prefer hot or sweet or a combination of the two. However, don’t be afraid to try different types of meats and flavors such as Lamb Sausage, Kielbasa, and Chorizo. All of these sausage types would do well with sautéed peppers and onions.

Grilled Sausage and Peppers

How do serve Sausage and Peppers?

Sausage and Peppers is such a versatile recipe. You can do a lot with it. As mentioned earlier, if you go too any large party or gathering you will almost always find sliced sausage and peppers in a steam tray. People often will take a sub or hoagie roll with a good piece of provolone cheese and make a heck of a sandwich with sausage and peppers. You’ll often see sausage and peppers mixed with a red sauce as well. The varieties are endless.

Grilled Sausage and Peppers

If you enjoyed this sausage and peppers recipe be sure to click the links below to check out these other Sear Marks recipes….

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Print Recipe

Grilled Sausage and Peppers

By Drew – Serves: 3

Prep Time: 5 minutes – Cooking Time: 15 minutes

Sausage and Peppers is such an easy and delicious meal when grilled properly. The combination of pork sausage with peppers and onions is great for either large parties to small gatherings.

Ingredients

• 1 pound of hot and sweet sausage links
• 5 bell peppers
• 2 large onions
• salt
• garlic powder

Instructions

1

Slice the 5 Bell Peppers

2

Slice the yellow onions and combine with the peppers

3

Place in cast iron skillet over direct high heat with garlic powder, salt, and olive oil

4

Place sausages over direct medium heat.

5

Rotate every two minutes

6

Bring up to 160 degrees F

7

Take sausage and peppers and onions off the grill and combine