Grilled BBQ Beef Sausage with Peppers (Printable view)

Juicy grilled beef sausages with caramelized peppers and onions in tangy mustard glaze

# What You'll Need:

→ Meats

01 - 4 beef sausages (approximately 14 ounces)

→ Vegetables

02 - 2 medium bell peppers, any color, sliced into strips
03 - 1 large red onion, sliced into thick rings
04 - 1 tablespoon olive oil
05 - Salt and freshly ground black pepper to taste

→ Mustard Glaze

06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon honey
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon BBQ sauce

# Steps:

01 - Preheat grill to medium-high heat, approximately 375-400°F.
02 - Place sliced bell peppers and onions in a large bowl. Drizzle with olive oil and toss to coat evenly. Season generously with salt and black pepper.
03 - In a small mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce until smooth and well combined.
04 - Place beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes until browned on all sides and cooked through to an internal temperature of 160°F.
05 - Transfer seasoned peppers and onions to a grill basket or foil tray. Place on grill and cook for 8-10 minutes, stirring occasionally, until tender and slightly charred at edges.
06 - During the final 2 minutes of cooking, brush sausages generously with the mustard glaze. Turn once to coat evenly and allow glaze to caramelize slightly.
07 - Remove sausages and vegetables from grill. Arrange sausages on serving plates, top with grilled peppers and onions. Drizzle any remaining glaze over the top. Serve immediately while hot.

# Expert Advice:

01 -
  • The glaze creates this incredible sticky sweet and tangy coating that makes ordinary sausages feel restaurant special
  • Everything cooks on the grill at once so you are not stuck inside while everyone else is outside having fun
02 -
  • The glaze contains sugar from the honey so watch it carefully in those last 2 minutes or it can burn quickly
  • A grill basket saves you from chasing individual pepper slices through the grates but foil works perfectly fine too
03 -
  • Double the glaze recipe and serve extra on the side because guests always want more
  • Pre cut your vegetables the same thickness so they finish cooking at the same time

Go back