Grilled Italian Sausage with Peppers and Onions
This grilled Italian sausage with peppers and onions is a quick barbecue meal made with hot Italian sausage links, sweet red and orange peppers, and red onion cooked directly on the grill. Ready in about 20 minutes, it's perfect for summer dinners, backyard cookouts, or serving on toasted buns.
Equipment
- Gas grill or propane barbecue
- Tongs
- Sharp knife
- Cutting board
- Instant Read Meat Thermometer
- Plate Or Small Bowl
Ingredients
- 3 Hot Italian Sausage
- 1 Lrg Red Pepper Cut in half, deseeded, deveined (white removed)
- 1 Lrg Orange Bell Pepper Cut in half, deseeded, deveined
- 1 Lrg Red Onion Peeled cut into quarters
- Sausage Buns *Optional-toasted or non-toasted
- 2 Tbsp Olive Oil
Instructions
- Preheat your gas grill to medium heat.
- Cut the red and orange peppers in half. Remove the seeds and white membranes, rinse, and pat dry.1 Lrg Red Pepper, 1 Lrg Orange Bell Pepper
- Cut the red onion into 4 wedges, keeping the root end attached so the wedges stay together while grilling.1 Lrg Red Onion
- Drizzle the peppers and onion with olive oil.2 Tbsp Olive Oil
- Place the Italian sausage links on one side of the grill and close the lid.3 Hot Italian Sausage
- Place the peppers skin-side down and the onion wedges on the other side of the grill.
- Close the lid and cook for several (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.
- Open the lid periodically while flipping the food to release excess heat and prevent the grill from becoming too hot.
- The vegetables will usually finish cooking before the sausage. Remove them to a plate and continue cooking the sausage until it reaches an internal temperature of 160°F (71°C).
- Serve immediately on toasted buns or alongside the grilled vegetables.
Notes
Amber's Grilling Tips
- Keep the peppers in large halves and the onions in wedges to prevent them from falling through the grill grates.
- Red and orange peppers develop a sweeter flavour on the grill than green peppers and pair especially well with spicy Italian sausage.
- Small flare-ups are normal when grilling sausage. Briefly moving the peppers over the flames can create extra char and smoky flavour.
- Use a meat thermometer to ensure the sausages reach 160°F before serving.
- Cut a large onion in half and rub it across hot grill grates to help clean and season the grill before cooking.
Nutrition
Calories: 471kcalCarbohydrates: 1gProtein: 16gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 85mgSodium: 824mgPotassium: 291mgFiber: 0.1gSugar: 0.1gVitamin A: 109IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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