Grilled BBQ Beef Sausage with Peppers (Print View)

Juicy grilled beef sausages with caramelized peppers and onions, brushed with a sweet-tangy mustard glaze. Ready in 35 minutes.

# What You 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 thin wedges
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

# How to Make It:

01 - Preheat grill to medium-high heat, approximately 375-400°F.
02 - Place sliced bell peppers and onions in a bowl. Drizzle with olive oil and season generously with salt and black pepper. Toss until evenly coated.
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 with 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.
06 - During the final 2 minutes of cooking, brush sausages generously with the mustard glaze, turning to coat all sides evenly. Allow glaze to caramelize slightly.
07 - Remove sausages and vegetables from grill. Serve immediately, topping sausages with grilled peppers and onions. Drizzle any remaining glaze over the top if desired.

# Expert Tips:

01 -
  • The mustard glaze creates this incredible sticky coating that caramelizes beautifully on the grill
  • Everything cooks on the same grill surface so cleanup is practically nonexistent
  • The vegetables get sweet and smoky alongside the sausages which is way better than roasting them separately
02 -
  • The glaze can burn quickly because of the honey so only apply it during the final minutes of cooking
  • Using a grill basket for vegetables saves you from chasing pepper slices through the grill grates
  • Let the sausages rest for a couple minutes before cutting into them to keep all those juices inside
03 -
  • Room temperature sausages grill more evenly than cold ones straight from the fridge
  • Clean your grill grates while they are hot right before cooking for better sear marks and less sticking

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