Grilled Sausages with Peppers & Onions — Summer BBQ Recipe

This incredibly easy 30 Minute Meal is low-effort and big on flavor. Grilled Sausage with Peppers and Onions comes together quickly—dressed in a sweet-and-spicy sauce that caramelizes on the vegetables while the grill does most of the work. Serve the caramelized onions, peppers, and sausage in a sandwich or skip the bun.

Polish kielbasa is a family favorite on its own, but when paired with a sauce of tomato paste, brown sugar, vinegar and sriracha that caramelizes on grilled onions and peppers, it becomes something special. The result is a sweet, slightly spicy coating that elevates a simple weeknight meal into a crowd-pleasing dish.

The original version of this recipe appears as a SHEET PAN POLISH SAUSAGE SANDWICH, another quick 30 Minute Meal and a great way to get kids to enjoy vegetables. Serving it as a sandwich usually gets a thumbs-up from the whole family and simplifies prep.

This grilled combination was inspired by a unique fair sandwich I once tasted. After a day at the river, I decided to try a grilled version at home. The results were even better than the original in my opinion—simple to prepare and full of charred, caramelized flavor.

How to make Grilled Sausage with Peppers and Onions

This is an easy supper—great for guests, tailgating, or a busy weeknight.

Set up a gas or charcoal grill for indirect cooking, meaning the heat source is on one side of the grill while the food cooks on the other.

While the grill preheats, portion the kielbasa and slice onions and colorful bell peppers into 1/4″ strips. Whisk together the Sweet and Spicy Sauce ingredients so they’re ready when the vegetables are almost done.

Place the kielbasa on the indirect side of the grill and roast until golden and the casings start to split, usually about 20 minutes.

At the same time, preheat a 10″ cast-iron skillet directly over the heat and add olive oil. Sauté the onions and peppers until they begin to soften, then move the skillet to the cooler side of the grill to finish cooking without burning.

I use cast iron on the grill frequently because it cooks evenly and lets me prepare dishes outdoors that would normally need an oven or stovetop. Cast-iron desserts and sides are favorites for grilling season.

Can I use something besides a cast iron skillet?

Yes—black steel pans, griddles, or cast-iron-style cookware designed for grilling all work well. Avoid items with plastic or rubber parts or nonstick coatings that aren’t rated for direct flame.

When the vegetables are tender-crisp, whisk together the sauce—tomato paste, brown sugar, red wine vinegar, minced garlic, garlic powder, and sriracha—and fold it into the onions and peppers. Return the skillet to indirect heat and let the sauce caramelize and become fragrant, stirring occasionally until the vegetables reach your preferred tenderness.

Toast buns briefly over the coals or direct flame if you like a charred edge. Serve the sausage on hoagie or brat buns or plate the sausage alongside the caramelized vegetables for a low-carb option.

More grilling favorites

• GRILLED CHICKEN SPIEDINI SKEWERS
• GRILLED HOMEMADE ITALIAN MEATBALLS
• GRILLED FRESH PEACH CAST IRON SKILLET CAKE
• GRILLED BANG BANG SHRIMP
• BOURBON BACON GRILLED BAKED BEANS

If you try this Grilled Sausage with Peppers and Onions or any recipe from this site, please rate it and leave a comment to let me know how it turned out. I’d love to hear your feedback and see photos of your finished plate.

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