Grilled Sausage with Peppers, Onions and Herbs
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This simple recipe for Grilled Sausage with Peppers, Onions and Herbs yields delicious, juicy sausages and tender, charred onions perfect for grilling season! Served either stuffed into a fluffy bun or over cooked rice, grilled sausages with onions are the ultimate Game Day treat!
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Tailgating and weekend Game Days are here, and my Grilled Sausage with Peppers, Onions, and Herbs is a recipe you’ll want to master for the season ahead. It’s easy and incredibly delicious!
Serve in a crusty bun, alongside mashed potatoes (I like them garlicky, and you could also get ahead by making them in the slow cooker), over rice… or all by themselves, they’re so simple to make and a real crowd pleaser at summertime gatherings.
How do I get perfectly grilled sausages every time?
I’m glad you asked! There is a trick to achieving perfectly grilled sausages. The key is a simple disposable foil pan, foil container, or even foil packet.
Grilled sausages can often become crispy on the outside and almost raw in the center. Or completely overcooked and dry clear through.
To prevent this, cook them first in a moist bath with veggies and herbs in a disposable foil container on top of the grill. When they reach 145°, remove them from the container and place on a hot grill to finish them off. The result is a crispy outer skin and moist, flavorful interior.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Mediterranean Grilled Lemon Chicken (simple marinade!)
- Best Old-Fashioned Grilled Hamburger Recipe
- Easy Grilled Lemon Herb Chicken Thighs
- Easy Sticky Grilled Teriyaki Chicken Skewers
- Mexican Grilled Corn Salad
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Grilled Sausage with Peppers, Onions and Herbs
Ingredients
- 6 sausages Italian, Bratwurst or other fresh sausages
- 1 tablespoon vegetable oil
- 1 large onion sliced into 1/4-inch strips or rounds (about 2 cups)
- 4 peppers (bell, anaheim, hatch, etc.) stems and cores removed, sliced into 1/4-inch strips
- 3 tablespoons apple cider vinegar
- 3 tablespoons sugar
- small bunch of fresh thyme leaves more for garnish
- Kosher salt and freshly ground black pepper
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering. Add onions and peppers and cook, stirring frequently, until softened and browned in spots, about 8 minutes. Add vinegar and sugar. Remove from heat and stir until sugar is dissolved. Season to taste with salt and pepper and thyme leaves.
- Preheat the grill for 5 to 10 minutes.
- Transfer the onion and pepper mixture to a 10-inch disposable foil pan or heavy-duty foil packet. Nestle sausages into onion and pepper mixture.
- Place the tray on the hot side of the grill, bring to a simmer and then slide to the cooler side of the grill. Close and cook until sausages come to 140 or 145°F on an instant-read thermometer, about 20 minutes, turning once halfway through.
- Using tongs, remove sausages from peppers and place directly on the grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return sausages to peppers.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Dear Ms Wilson
Pleasure to make your website acquaintance.
I am an Iranian journalist and Since I am very interested in the field of writing, I would be happy if I could cooperate with you in the field of teaching Iranian food cooking.
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Saeide Eskandari