Best 4 Grilled Sausages With Peppers Recipes

Fire up the grill and get ready for a sizzling feast with our grilled sausages with peppers! This delectable dish is a perfect blend of smoky, savory, and slightly sweet flavors. Juicy sausages, tender bell peppers, and aromatic onions come together in a vibrant symphony of taste. Served on a bed of fluffy rice or crusty bread, this meal is a hearty and satisfying experience that will tantalize your taste buds.

In this article, we'll take you on a culinary journey with three irresistible recipes for grilled sausages with peppers. The first recipe features classic Italian sausages paired with colorful bell peppers, creating a dish bursting with Mediterranean flair. The second recipe introduces a spicy twist with Mexican chorizo sausages, roasted poblano peppers, and a zesty salsa verde. And for a unique flavor adventure, the third recipe combines sweet and savory flavors with apple sausages, caramelized onions, and a tangy mustard sauce.

So, gather your ingredients, prepare your grill, and embark on a grilling adventure that will leave you craving for more. Get ready to indulge in the smoky goodness of grilled sausages and the vibrant flavors of roasted peppers in these exceptional recipes.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ITALIAN SAUSAGE WITH SWEET 'N SOUR PEPPERS

Grilled Italian Sausage with Sweet 'n Sour Peppers image

If you think you know sausage and peppers, think again! Take the big flavor of Johnsonville Italian Sausages and add bell peppers, almonds, raisins and onions to take the flavor to the next level. Add polenta and Italian dressing for the best sausage and peppers dish you have ever had!

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 Tbsp. slivered almonds
1/4 cup raisins
3 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/4 tsp salt
1/8 tsp ground black pepper
2 med green bell peppers, cut in quarters and seeded
2 med red bell peppers, cut in quarters and seeded
1 med red onion, cut into 6 wedges
1 Tbsp. olive oil
2 19 oz pkgs Johnsonville® Mild Italian Sausages (19 oz each)
3 Tbsp. Italian salad dressing
1 roll prepared polenta, sliced into 1/2 inch rounds (10-12 slices)

Steps:

In a small non-stick skillet cook and stir almonds for 1-2 minutes, or until golden. Stir in raisins and remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt and black pepper. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees F),and vegetables are tender, turning at least once halfway through grilling. While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Grilled Italian Sausage with Peppers and Onions image

Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork Sausage

Time 35m

Yield 5

Number Of Ingredients 9

Ingredients

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g

GRILLED SAUSAGES, ONIONS AND PEPPERS

Grilled Sausages, Onions and Peppers image

There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.

Provided by Sam Sifton

Categories barbecues, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage

Steps:

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 56 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 1110 milligrams, Sugar 5 grams

GRILLED SAUSAGES, PEPPERS AND ONIONS

Grilled Sausages, Peppers and Onions image

The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.

Provided by Ali Slagle

Categories sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

Steps:

Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.

Tips:

Use high-quality sausages: The quality of your sausages will make a big difference in the final dish. Look for sausages that are made with fresh, high-quality meat and spices.
Choose the right peppers: There are many different types of peppers that you can use for this recipe. Some popular choices include bell peppers, poblano peppers, and Anaheim peppers. Choose peppers that are firm and have a good color.
Slice the peppers evenly: This will help them cook evenly on the grill.
Marinate the sausages and peppers: This will help them to absorb flavor and cook more evenly. You can use a simple marinade made with olive oil, garlic, and herbs.
Grill the sausages and peppers over medium heat: This will help to prevent them from burning.
Cook the sausages and peppers until they are cooked through: The sausages should be cooked until they are no longer pink in the center, and the peppers should be tender.
Serve the sausages and peppers with your favorite sides: Some popular choices include grilled corn on the cob, potato salad, and coleslaw.

Conclusion:

Grilled sausages with peppers is a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your grilled sausages and peppers are cooked to perfection.