Go Back

Homemade Grilled Sausage and Peppers

Juicy, charred sausage links paired with sweet, smoky peppers and onions—all done on the grill with a simple, foolproof method.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American-Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sweet Italian sausage links about 1 lb total
  • 2 large bell peppers mix red and yellow, seeded and sliced into 1-inch strips
  • 1 large yellow onion sliced into 1/2-inch rings
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 4 hoagie rolls split and lightly toasted on the grill

Equipment

  • gas or charcoal grill
  • tongs
  • instant-read thermometer (optional)
  • cutting board
  • chef's knife
  • large bowl or platter

Method
 

  1. Preheat your grill to medium-high heat, around 400°F. Clean the grates well and oil them with a paper towel dipped in neutral oil.
  2. In a large bowl, toss the sliced peppers and onions with olive oil, salt, pepper, and oregano until evenly coated.
  3. Place the sausage links directly on the grill grates over the hottest part of the fire. Cook for 4-5 minutes per side, turning once, until nicely charred. The internal temperature should reach 160°F for pork sausage.
  4. Move the sausages to the cooler side of the grill (or reduce heat to medium). Add the peppers and onions in a single layer on the hot side. Cook, stirring occasionally with tongs, for 6-8 minutes until softened and slightly charred.
  5. While the vegetables cook, split the hoagie rolls and place them cut-side down on the cooler side of the grill for 1-2 minutes until lightly toasted.
  6. Return sausages to the hot side for 1 final minute to re-crisp the skin. Remove everything from the grill.
  7. Slice each sausage link in half lengthwise. Pile peppers and onions onto each roll, nestle the sausage halves inside, and serve immediately.

Notes

For a spicier kick, use hot Italian sausage. Leftover sausages and veggies keep in the fridge for up to 3 days; reheat in a skillet over medium heat. Avoid boiling the sausages beforehand—that step is unnecessary and washes away flavor. If using charcoal, bank the coals to one side for a two-zone fire.