Grilled Sausages, Onions and Peppers Recipe (2024)

don't have an outside grill? cut up the peppers and onions into a roasting pan with some olive oil, salt, pepper and a clove of smashed garlic, when cooked remove and reserve, in the same pan add the sausage and cook till done, discard excess oil, return the peppers and onions and bake until all ingredients are hot.

If you don't have access to a grill or don't feel like firing it up, the peppers and onions can be made in a cast iron skillet with a dose of olive oil and the Italian sausages can be placed under the oven broiler. Almost as yummy - had it twice in the past 2 weeks.

If your grill is snowed in this can also be made in a baking dish in very hot oven, 450 degrees - turn after 30 minutes, then roast an additional 10 - 15 min. I add potatoes cut in wedges and toss everything in a tablespoon or two of extra virgin olive oil prior to roasting. Delicious!

When using a mixture of Italian sweet and hot sausages add dried oregano to the salt, pepper and olive oil mixture. Include the sausages in this as well. Season all ingredients. Please do not do the extra drizzle of olive oil at the end. Enough is enough.

I've got this scheduled for this week. I've made this before and there is no easier way to do Italian sausage. I like to toss the grilled veggies with some oregano, red wine vinegar and olive oil.

I like to sauté the peppers & onions in olive oil in a cast iron skillet adding some marinara sauce when they are just about finished. Just enough sauce to lightly coat. Cut the grilled sausage lengthwise into quarters and add to the sautéed vegeables. Serve on Itallian Bread with much of the dough removed and warmed on the grill.

Precooking brats in beer is popular here in Wisconsin but I have found that doing this results in dry, less tasty brats. I love both brats and beer but I like my beer in a glass and my brat in a bun.

I am so thankful that someone took the time to formally make a “recipe” for grilled sausages, onions and peppers. I do not know how I could have ever figured that out on my own. Thank you so much!

Use a selection of different sausages. I also grill wedges of potato, that I've first partially cooked in the microwave onion, and thick slices of sweet red onion, brushed with olive oil. I also fan out Japanese eggplant and grill that, as well as zucchini slices, all brushed with olive oil. Serve this with a selection of different mustards for your guests to enjoy. A full-flavored red wine like Zinfandel or Petit Sirah makes a great accompaniment, as does a cold IPA.

Did this stove top on cast iron. Mini sweet colored red/yellow/orange peppers; vidalia onion, chicken apple brats from Costco. Served on a toasted hoagie roll w/mustard of choice. Husband likes hearty; I like yellow. Braised brats first; they are already pre-cooked so just need to be seared and re-heated. Olive oil, salt/pepper; remove and kept covered and then peppers and onions. A sprinkle of oregano at the end. Toast the hoagie roll.

My husband and I really like this. I do all the prep work for the vegetables and he does the grilling. For a group of 8, we found yesterday that the prep and grilling could be completed ahead of time and then kept warm in a 200 degree oven until served. It was a seamless meal enjoyed by all.

Whilst I relished (sorry)the sarcasm, I am truly appreciative of having amplified how something so obvious it’s likely to be overlooked-& to be honest I wouldn’t have remembered how delicious (& easy) roasted onions/veggies can be !

Wrap onions and peppers in several layers of aluminum foil with any desired herbs and some olive oil. Cook on grill or in oven. No clean up!

I just toss the peppers and onions with oil, etc., put them on a baking sheet and nestle the pricked sausages into them. After 15-20 minutes at 400 degrees, I turn the sausages for another 15-20 minutes. Simplicity and deliciousness.

No mention of mustard in the ingredients? This can’t be eaten without an appropriate assortment of mustards.

We happened to have knockwurst and cut it into to 3/4" circles, stirred in chunks of onions, green and poblano peppers, garlic, and eggplant with olive oil and fresh oregano in a roasting pan at 425 degrees, Everything was done in 20-22 minutes, stirring after 10 minutes. Next time we will try slices of sweet Italian sausage.

I make this as a sheet pan dinner all the time. I find that I can cook the peppers and sausage for the same amount of time but the onions need to be added about 5 to 10 minutes later.

I’ve not done grilled sausages and peppers but they sound awesome and would good the following way also. I have cooked sausages, peppers and onions in a hot skillet, put them into a good “hoagie” rolls, or something similar, topped with marinara sauce, placed a slice or two of provolone cheese on top, popped them under broiler to melt the cheese. Always a hit! I’m sure I’m not alone in making these sandwiches.

I like my onions fully cooked, not crunchy, so I usually skewer onion wedges or thick slices, and lay the skewers over a wide pan and steam them for a few minutes before grilling. Plus the skewers keep them from falling through the grate (I don't have a grill pan).

If you are cooking brats, especially for a party, grill them just enough to get some color and then put them in the beer and onion bath and keep that on a low heat. When people want to eat, get a brat out of the beer and finish it on the grill. This especially works well if people are coming and going and not everyone is eating at once.

This is what I appreciate about NYT Cooking - yes, a simple recipe but a great reference for how long to grill and what to include.

My husband and I love this - with delectable Italian sausages from our wonderful local butcher. Prick sausages all over and coat with olive oil. Using our Weber gas grill, we grill the peppers and onions separately on grill pans at 550/High, they take us 15 minutes - remove them, then grill sausages on the grill grates at 400-450 for 12-13 minutes. Heaven.

I use a charcoal grill and covered while cooking the peppers and onions just to be on the safe side.

Carnival style! Used my propane griddle for the above. But never! Poke a hole in the sausages! Grill, skillet, bake, or flat top cook sausages slowly! No need to poke and let all the succulent juices escape! Do it slow to prevent dry sausages!

This is a regular in our home, usually done as a sheet pan supper, made complete by the addition of some potato chunks. Throw in some garlic cloves and some cherry tomatoes and it’s delicious!

I cut a large onion into 8 wedges and stuck a toothpick through each to hold them together on the grill. This worked well, and I was able to get good char marks on the onions!

Alternatively, 400 degrees for 40 minutes, turn once

This was delicious. The only change I made was to add about 1/2 teas dried French Thyme because I am used to doing that when I cook these veggies. Really good.

Have done something like this for years with many different sausages: Italian (chilli, fennel or black pepper and luganica), French (Toulouse or Provençal), Spanish fresh chorizo and Cypriot bastouma. Even old fashioned English bangers. They all work wonderfully, but the best, to my mind, are French/North African Merguez sausages, mutton flavoured with chilli and cumin.