Easy Grilled Sausage And Peppers (2024)

There’s no better reason to host a backyard barbecue than this delicious recipe for Italian sausage and peppers.

Spicy Italian sausage are seared on the grill and colorful bell peppers are cooked in a rich, beefy broth in a cast iron skillet on the grill.

It’s perfect for a family, and this summer favorite is always popular with a crowd!

Sausage and Peppers on the Grill!

• This Italian sausage and peppers recipe is so quick and easy to make on the grill, especially for gatherings where you can make everything at once!
• Keep crowd-pleasing grilled sausage and peppers warm in the oven until ready to serve or make and take in a crockpot!
• Italian sausage peppers and onions can also be made indoors when the weather won’t cooperate!

Ingredients and Variations

Sausage: Italian sausages are extra juicy with a tinge of spiciness. Bratwurst, Andouille, Kielbasa, and Linguica are all bold-flavored sausages that work in this recipe. No time for sausages? Use a bag of ready-made frozen meatballs (or homemade meatballs) and skip Step 4.

Vegetables: Choose colorful peppers for a knockout presentation. Red onions will caramelize sweeter than yellow or white ones. Strike while the grill is hot and add to the veggie bounty with grilled peppers, zucchini, and eggplant.

Variations: Add some crushed tomatoes for a sweeter sauce, or sliced black olives, jalapenos, or green chiles for more flavor.

How to Make Italian Sausage and Peppers

On the Grill

1. Prep cast iron skillet per the recipe below, and preheat the grill to 450°F.
2. Cook peppers, onions, and beef rub in butter in the cast iron skillet until they start to brown.
3. Deglaze the skillet with broth before adding salt, pepper, and Italian sausages.
4. Close the grill lid and cook for 10 minutes.
5. Remove the skillet from the grill, place sausages on the grill, and cook until they are browned and reach 165°F with a meat thermometer.

Serve with grill-toasted buns. Place sauteed peppers and onions in the center of the toasted bun and top with grilled Italian sausage. Delish with a fruity summer co*cktail!

On the Stovetop

1. Warm a cast iron skillet on medium-high heat for 2-3 min.
2. Add ingredients and cook as described in the grill method above.
3. Cook sausages on grill until they are browned and reach 165°F with a meat thermometer. Or, brown them in a separate skillet on the stovetop.
4. Serve as described above.

Tips for Grilling Sausage & Peppers

• Make sure to use hot mitts when handling cast iron since it will be very hot and very heavy.
• A meat thermometer is key for gauging whether meat cooked on the grill is done; pork should be a minimum of 165°F.
• Keep veggies cut to the same size so they cook evenly. For an extra pop of flavor, rub a clove of garlic over the toasted bun before building your sausage dog.

Storing Leftovers

• Keep leftovers in an airtight container for up to 4 days in the refrigerator.
• Reheat Italian sausage with peppers and onions by cutting the sausages in half (to allow steam to escape) and microwave or cook on the stovetop with a little water added.
• Leftovers can be frozen for up to 3 months. They can be reheated as directed above, added to a pasta dish, or chopped and topped onto a baked potato, or stuffed into a sandwich for a tasty lunch or workday meal.

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Recipe very slightly adapted from Hey Grill Hey