There’s something incredibly satisfying about the sizzle of sausages on the grill, especially when paired with colorful bell peppers and sweet onions. This Grilled Sausages with Peppers and Onions recipe is my go-to for both casual weeknight dinners and weekend gatherings. It’s simple enough for beginners but delivers restaurant-quality results that’ll have everyone asking for seconds.
Ingredients
- 6 Italian sausages (sweet or hot, depending on preference)
- 3 bell peppers (mix of red, yellow, and green for color)
- 2 large sweet onions
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 hoagie rolls (optional, for serving)
Instructions
- Preheat your grill to medium-high heat (around 375-400°F).
- Slice the peppers and onions into 1/4-inch strips. Try to keep them uniform in size for even cooking.
- In a large bowl, toss the peppers and onions with olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Create a foil packet with heavy-duty aluminum foil, or use a grill basket for the vegetables.
- Place the sausages on the grill and close the lid. Cook for 4-5 minutes per side.
- Add the vegetable packet to the grill. Cook for 12-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Move the sausages to indirect heat if they’re browning too quickly.
- Check that sausages reach an internal temperature of 160°F before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 portions
Recipe Notes
Here are some pro tips to make this dish even better:
- Don’t pierce the sausages while cooking – this keeps them juicy and prevents flare-ups.
- For extra flavor, try different sausage varieties like chicken, turkey, or even plant-based options.
- If using a foil packet, create small holes in the top to allow steam to escape and prevent soggy vegetables.
- Make ahead tip: Slice vegetables up to 24 hours in advance and store in an airtight container in the fridge.
- Leftover vegetables can be stored for up to 3 days and are great in omelets or sandwiches.
- For tender vegetables that still have some bite, avoid overcooking – they should be crisp-tender, not mushy.
This versatile dish works great on its own, tucked into hoagie rolls, or served over rice. The leftovers (if you have any!) reheat beautifully for lunch the next day. Remember to let the sausages rest for a few minutes before serving to ensure they stay juicy.
Grilled Sausages with Peppers and Onions
Ingredients
- 6 Italian sausages sweet or hot, depending on preference
- 3 bell peppers mix of red, yellow, and green for color
- 2 large sweet onions
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 hoagie rolls optional, for serving
Instructions
- Preheat your grill to medium-high heat (around 375-400°F).
- Slice the peppers and onions into 1/4-inch strips. Try to keep them uniform in size for even cooking.
- In a large bowl, toss the peppers and onions with olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Create a foil packet with heavy-duty aluminum foil, or use a grill basket for the vegetables.
- Place the sausages on the grill and close the lid. Cook for 4-5 minutes per side.
- Add the vegetable packet to the grill. Cook for 12-15 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Move the sausages to indirect heat if they're browning too quickly.
- Check that sausages reach an internal temperature of 160°F before serving.
