Grilled Italian Sausage with Peppers and Onions

When the weather turns warm, I try to keep as much cooking as possible outdoors. This grilled Italian sausage with peppers and onions is one of those quick barbecue meals that can be on the table in about 20 minutes while filling the backyard with the smell of sizzling sausage, sweet peppers, and smoky char.

One thing I like about this recipe is that the peppers and onions usually finish cooking before the sausage. That means you can pull the vegetables off the grill, set them aside, and let the sausages finish cooking without worrying about overcooking everything at the same time.

Grilled Italian sausage with peppers and onions is a simple barbecue meal made with hot Italian sausage links, sweet bell peppers, and red onion cooked directly on the grill.

Instead of using sliced peppers or a grill basket, I leave the peppers in large halves and the onion in wedges. They’re easier to flip, less likely to fall through the grill grates, and develop better char while staying juicy inside. It also means you don’t need any special equipment beyond your barbecue and a pair of tongs.

Peppers and onions have long been paired with Italian sausage because their natural sweetness balances the rich, savoury flavour of the sausage while adding colour and texture to the plate. Served on a toasted bun or alongside your favourite summer side dishes, it’s an easy meal that fits right into grilling season.

For a complete backyard barbecue meal, serve them alongside my Easy Dillweed Potato Salad or Easy Tomato Cucumber Summer Salad With Fresh Basil.

Quick Answer

Grilled Italian sausage with peppers and onions is a barbecue recipe that combines grilled sausage links with sweet peppers and red onion cooked directly over medium heat. The vegetables develop grill marks and light char while the sausage cooks to a safe internal temperature.

A Note From My Kitchen

For this version, I chose red and orange peppers rather than green peppers. I find the sweeter peppers pair better with hot Italian sausage, while green peppers can develop a slightly bitter flavour when cooked over high heat on the grill. I prefer grilling the vegetables directly on the grill rather than using foil pans. Direct contact with the grill grates helps create the char marks and smoky flavour that make this recipe stand out.

Why You’ll Love This Grilled Italian Sausage with Peppers and Onions

Easy Outdoor Meal: Everything cooks directly on the grill with very little preparation.

No Grill Basket Needed: Keeping the peppers in halves and the onions in wedges prevents vegetables from falling through the grill grates.

Sweet and Spicy Combination: Red and orange peppers balance the heat from hot Italian sausage.

Quick Grilled Meal: The vegetables cook in about 10 minutes while the sausage finishes cooking.

How to Make Grilled Italian Sausage with Peppers and Onions

Preheat your gas grill to medium heat. 

Cut the red and orange peppers in half, remove the seeds and white membranes, then rinse and pat dry. I avoid using sliced peppers for this recipe because they can slip through the grill grates. Keeping the peppers in large halves makes them much easier to manage. Cut the red onion into four wedges, keeping the root end intact so the wedges stay together during cooking.

Lightly drizzle the peppers and onion with olive oil. If you prefer, place the pepper halves and onion wedges in a small bowl before drizzling them with olive oil.

Place the sausages on one side of the outdoor grill and close the lid. While the sausages cook, begin grilling the peppers and onions on the other side.  

Place the peppers skin-side down and the onion wedges on the other side of the grill. Close the lid and cook for 3-4 minutes before checking for grill marks.

Continue grilling the peppers and onions, turning occasionally. The peppers are done when a fork slides through them easily but they still retain a little firmness. They should have grill marks and a light char around the edges. If small flare-ups occur, briefly move the peppers over the flames to develop additional char and smoky flavour, but avoid leaving the onion wedges directly in the flames since they cook more quickly.

Open the lid periodically while flipping the food. This helps release excess heat if the grill temperature begins climbing too high.

The vegetables will typically finish cooking before the sausage. Transfer them to a plate and continue cooking the sausage until it reaches an internal temperature of 160°F. The sausages should be evenly browned on all sides with clear juices and no pink remaining near the centre when sliced.

Once the sausages are fully cooked, transfer them to the plate with the peppers and onions. If serving on buns, bring the vegetables inside and cut the pepper halves into smaller strips or chunks. Use a fork to hold the peppers in place while cutting, as they will still be very hot. The onion wedges will naturally separate into smaller pieces as you handle them.

For a classic sausage and peppers sandwich, pile the grilled Italian sausage, peppers, and onions into a toasted hoagie roll or sausage bun and serve immediately. For extra flavour, try serving the sausages with Sweet and Smoky Molasses BBQ Sauce or a drizzle of Smokey Brown Sugar BBQ Sauce.

Ingredients for Grilled Italian Sausage with Peppers and Onions

This recipe uses a short ingredient list and lets the grill do most of the work.

Hot Italian sausage: The main protein and source of flavour in this recipe. Hot Italian sausage contains additional spices and peppers that give it a bit of heat, while sweet Italian sausage has a milder flavour. Both work well in this recipe. I prefer hot Italian sausage because the sweetness of the grilled peppers and onions helps balance the spice.

Red bell pepper: Adds sweetness and softens nicely on the grill. I specifically chose red peppers because they become sweeter as they cook and pair well with spicy Italian sausage. 

Orange bell pepper: Provides additional sweetness and colour. Like red peppers, orange peppers develop a mellow sweetness on the grill that balances the heat from the sausage.

Red onion: Becomes tender and lightly caramelized while developing grill marks. A large red onion works best because the wedges are easier to flip and less likely to fall apart during grilling.

Olive oil: Helps prevent sticking and encourages browning on the vegetables.

Substitutions and Add-Ins for Grilled Italian Sausage with Peppers and Onions

This recipe is flexible, but a few substitutions work better than others.

Hot Italian sausage links: This recipe was made with hot Italian pork sausages, but sweet Italian sausage, garlic sausage, and other types of sausage can also be used if you prefer a different flavour.

Red bell pepper: Yellow peppers can be substituted with a similar sweet flavour. Green bell pepper, while not used in this recipe, green peppers can be substituted if preferred. I find they develop a slightly more bitter flavour when cooked over high heat compared to red or orange peppers.

Orange bell pepper: Additional red peppers work well if orange peppers are unavailable.

Red onion: White or yellow onions can be substituted, though the flavour will be slightly different.

Olive oil: Avocado oil can be used as another high-heat cooking oil.

Add-in ideas: For extra seasoning, sprinkle the finished peppers and onions with freshly cracked black pepper before serving. A little fresh basil can be added just before serving if desired, particularly when serving the grilled sausage on buns. 

Expert Tips, Serving and Storing Suggestions

Tip #1: Keep the vegetables in large pieces. Pepper halves and onion wedges are much easier to manage on the grill than thin strips. They develop better grill marks and are far less likely to fall through the grill grates.

Tip #2: Manage the heat on your propane grill. Closing the lid helps the peppers soften and allows the sausages to cook evenly, but propane grills can heat up quickly. Open the lid while flipping the food to release excess heat and keep an eye on flare-ups. Small flare-ups are normal when grilling sausages and can help create extra char on the peppers.

Tip #3: Use a meat thermometer. The safest way to check doneness is to verify that the internal temperature of the sausages reaches 160°F. This removes the guesswork and helps prevent overcooking.

Tip #4: Let the peppers soften before removing them. The peppers should have grill marks and a bit of char while remaining sturdy enough to hold their shape. A fork should slide into them easily without them becoming mushy.

Tip #5: Use an onion to clean and season the grill. Cut a large onion in half and rub the cut side across the hot grill grates using a grilling fork. The moisture helps loosen debris while lightly seasoning the cooking surface before adding your food.

Serve these grilled Italian sausages on toasted buns topped with the peppers and onions for a classic sausage sandwich. For a complete summer meal, serve these grilled sausages with Easy Four Bean Marinated Summer Salad With Celery Seed, Mediterranean Chickpea Meal Prep Salad, or Orzo Salad with Sun-Dried Tomatoes And Feta Cheese.

If you prefer a lower-carb option, simply plate the grilled sausage alongside the peppers and onions without the bun.

Store leftover grilled Italian sausage with peppers and onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, air fryer, or microwave until warmed through.