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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!

Grilled Sausage with Peppers, Onions and Herbs shown close up on the grill.

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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.

Grilled Sausage with Peppers, red and white onions and Herbs pictured still on the grill.

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Grilled Sausage with Peppers, Onions and Herbs


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Description

This simple recipe for Grilled Sausage with Peppers, Onions and Herbs yields delicious, juicy sausages and tender, charred onions perfect for grilling season stuffed into a fluffy bun.


Ingredients

Scale
  • 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
  • 2 pounds sausage (Italian, Bratwurst or other fresh sausages)
  • buns, for serving (if desired)

Instructions

  1. 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.
  2. Preheat the grill for 5 to 10 minutes.
  3. 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.
  4. 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.
  5. 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

If you’re serving these with buns, you can toast the cut sides quickly on the grill to help prevent them from falling apart with the delicious juices from the grilled onions.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Method: Grilling
  • Cuisine: American

One Comment

  1. 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.

    In my opinion, teaching the cuisines of different countries can help your website to be seen better. I will be grateful if you inform me of the result on my email address. I can send my working and education resume for you.

    I don’t expect to get paid for doing this, I just want to expand my writing and experience.

    Respectfully Yours
    Saeide Eskandari

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