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Easy Grilled Smoked Sausage Recipe with Peppers and Onions

Easy Grilled Smoked Sausage Recipe

Fully cooked smoked sausage is grilled over medium heat until browned and heated through, then paired with seasoned grilled peppers and onions. Serve it in buns with barbecue sauce or enjoy it as a hearty sausage-and-vegetable plate.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package, 14-16 ounces Fully cooked smoked sausage
  • 1 tablespoon Vegetable or olive oil
  • 1 medium Medium bell pepper, sliced
  • 1 medium Medium yellow onion, sliced
Seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Ingredients
  • 1/2 Italian seasoning or 1/4 smoked paprika teaspoon Italian seasoning or smoked paprika
  • 1/4 cup Barbecue sauce
  • 4 rolls Hoagie rolls or buns

Method
 

Step-by-Step
  1. Preheat a gas or charcoal grill to medium heat, approximately 350-400°F. Prepare a grill basket or a large sheet of heavy-duty foil for the vegetables.
  2. Slice the sausage into 3-4-inch links if you are serving it in buns. For a sausage-and-vegetable plate, cut it into 1/2-inch diagonal slices instead.
  3. Toss the sliced bell pepper and yellow onion with the oil, kosher salt, black pepper, and optional Italian seasoning or smoked paprika. Keep the vegetables evenly coated so they soften and char at the same rate.
  4. Grill the vegetables in a basket or on heavy-duty foil for approximately 8-12 minutes, stirring or turning occasionally. They are ready when softened with lightly charred edges.
  5. Place the smoked sausage on the grill and cook for about 8-10 minutes, turning every 2-3 minutes. Larger whole links may need 12-15 minutes, and the sausage should be browned and heated through.
  6. Brush the sausage with barbecue sauce during the final 1-2 minutes if desired. Serve immediately in buns with the grilled peppers and onions or plate the sausage beside the vegetables.

Notes

Most supermarket smoked sausages are fully cooked, so grilling is primarily for reheating and browning. For food safety, heat pork or beef sausage to at least 160°F internally and poultry-based sausage to 165°F. Grill over medium heat rather than extremely high heat to reduce splitting. Refrigerate leftovers promptly and reheat until hot.