This easy Italian Sausage and Peppers recipe turns a few simple ingredients into a smoky and flavorful meal made in one pan on the grill.
The Best Sausage and Peppers on the Grill
- Flavor: Sausage peppers and onions are smoky and savory with delicious buttery flavor.
- Skill Level: It’s super easy to make for any level of cook, and it comes together in just one pan.
- Tools: A 12-inch cast-iron skillet is the best option because it holds heat well and can go directly on the grill. A BBQ thermometer ensures the sausages are cooked to a minimum of 165°F.
- Meal Prep: Save time by slicing the peppers and onions up to 24 hours ahead, then refrigerate in a sealed container.
- Serving: Grilled sausage and peppers are served on toasted buns, but are also delicious over rice, pasta, potatoes, or even polenta.
Ingredients Notes
- Sausage: Italian sausages are extra juicy with a tinge of spiciness. Bratwurst, Andouille, Kielbasa, and Linguica are tasty sausages that work in this recipe.
- Onions: Thinly sliced, they soften quickly and blend into the peppers. Red will caramelize sweeter than yellow or white ones.
- Bell Peppers: I love using red and yellow peppers because they are naturally sweet, colorful, and create beautiful presentation. Orange also work well, and you can add green bell peppers too.
- Olive Oil: Coats the vegetables so they cook evenly without sticking.
- Butter: Enhances the flavor of the peppers and onions while helping them brown and soften nicely.
- Beef Rub: Adds smoky, savory flavor without a long ingredient list. Italian seasoning, steak seasoning, or BBQ rub all work well but you need to check the salt level.
- Beef Broth: Deglazes the pan and creates a savory base to simmer the sausages in. Chicken broth, vegetable broth, or beer are easy and flavorful swaps. Add a little marinara for a more saucy version.
- Buns: Use hot dog buns or hoagie rolls and toast them on the grill. Rub with a bit of garlic for even more flavor.
Variations
- For a cheesy and melty twist, add provolone or mozzarella to the toasted bun before topping with sausage.
- For a low-carb option, skip the bun and serve everything in a bowl or over grilled vegetables.
How to Make Grilled Italian Sausage and Peppers
- Prep a cast-iron skillet, and preheat the grill.
- Cook peppers, onions, and beef rub in butter in the cast iron skillet.
- Deglaze the skillet with broth, add salt, pepper, and Italian sausages.
- Close the grill lid and cook (full recipe below).
- Remove the skillet, place the sausages on the grill, and cook until they are browned.
Storing Leftovers
- Refrigerate leftover sausage, peppers, and onions in an airtight container for up to 4 days. Store buns separately.
- Freeze sausage, peppers, and onions in a zippered bag or a freezer-safe container for up to 2 months.
- Reheat leftovers in a covered skillet over medium-low heat with a splash of water, or microwave in short intervals until hot.
Easy Backyard BBQ Sides
Did you make this Italian sausage and peppers recipe? Leave a comment and rating below.
Grilled Sausage and Peppers
Smoky grilled Italian sausage and peppers are cooked with sweet bell peppers, onions, butter, and savory broth, then served on toasted buns.
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 onion
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 Tablespoon beef rub or your favorite mixed seasoning
- 1 cup beef broth
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 6 Italian sausages
- 6 hot dog buns gourmet
Instructions
- Discard seeds and stems from peppers and slice from top to bottom into ¼” slices. Slice onion in thin slivers from top to bottom.
- Preheat grill to 450˚F. Place a 12 inch cast iron skillet on the grill, close grill lid, and preheat for 5 minutes.
- Add olive oil and butter to the skillet. Once butter is melted, add peppers and onions, then sprinkle with beef rub. Cook for 8-10 minutes, stirring often.
- Once peppers and onions begin to brown, deglaze skillet with broth. Mix in salt, pepper, and sausages. Be sure sausages are in the broth (no need to be fully covered). Close grill lid and cook for 10 minutes.
- After 10 minutes, remove skillet from the grill. Add sausage to the grill* and cook for 2-3 minutes per side, until browned and sausages reach 160˚F.
- Meanwhile place buns, cut side down, on grill. Toast for 1-2 minutes.
- Serve peppers and onions on the bun and top with sausage.
Notes
*Alternatively, brown sausages in a separate skillet on medium high heat.
Toast buns in the oven or toaster if desired and serve with peppers, onions, and sausage.
Toast buns in the oven or toaster if desired and serve with peppers, onions, and sausage.
Nutrition Information
Calories: 498 | Carbohydrates: 8g | Protein: 18g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 1200mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 127mg | Calcium: 44mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe very slightly adapted from Hey Grill Hey
