This smoked sausage and peppers recipe is one of those easy smoker dinners that is low effort but still delivers. The sausage gets nice and smoky, the peppers and onions soften just enough, and they're perfect piled onto rolls or served with rice or potatoes.
Smoked sausage and peppers with onions is an easy smoker meal without a long ingredient list or complicated setup. The sausages cook right on the grates, while the peppers and onions soften in a skillet or pan. It's simple, hearty, and flexible enough for sandwiches, bowls, or meal prep.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
How to Make Smoked Sausage & Peppers
Step 1
Preheat your smoker to 250°F. In a large bowl, toss the sliced peppers and onions with olive oil, salt, and pepper. Spread the peppers and onions in a cast iron skillet or disposable aluminum pan. Place the sausages directly on the smoker grates.
Step 2
Smoke for 60 to 90 minutes, stirring the peppers and onions halfway through and flipping the sausages once. Serve on sub rolls or with rice or potatoes.
The Best Sausage for Smoking
We usually make this and most sausage recipes with Italian turkey sausage. It gets plenty of smoky flavor, but doesn't feel quite as heavy.
Italian pork sausage works too if you want a fattier finish. Mild sausage is the safest pick for a crowd, while hot sausage gives the whole dish a little more kick.
Tips for Best Smoked Sausage & Peppers
- Cut the peppers on the thicker side. Thin strips will become too soft before the sausage is fully cooked.
- Use temperature, not just time. Sausage sizes vary significantly, especially between butcher links and grocery-store packs.
- A cast-iron skillet gives the vegetables a slightly more charred finish, but a foil pan works great if you want easy cleanup.
Serving Smoked Sausage & Peppers
- Pile onto sub rolls with provolone, mozzarella or spicy mustard for an easy sandwich night.
- Serve with smoked macaroni and cheese for a backyard comfort-food dinner.
- Spoon over roasted potatoes or crispy smashed potatoes when you want a fancier feel for entertaining.
- Pair with a simple green salad if you want to keep the meal lighter.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium-low heat or in the microwave until warmed through.
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Smoked Sausage and Peppers
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Ingredients
- 1-1.5 pounds Italian sausage links, mild or hot
- 2 bell peppers, sliced into strips
- 1 large yellow onion, sliced into thick strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- sub rolls, spicy mustard, cheese, for serving (optional)
Instructions
- Preheat your smoker to 250°F and add wood chips or pellets.
- In a large bowl, toss peppers and onions with olive oil, salt and pepper.2 bell peppers, 1 large yellow onion, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Spread the peppers and onions in a cast iron skillet or aluminum pan and place on the smoker. Add the sausages directly to the smoker grates.1-1.5 pounds Italian sausage links
- Smoke for 90 minutes, stirring the peppers and onions halfway through and flipping the sausages.
- Pork ausage is done when it reaches 160°F (165°F if you're using chicken or turkey sausage).
- Serve the sausage on rolls with the peppers and onions (or serve over rice/potatoes).sub rolls, spicy mustard, cheese
Notes
- Add a pinch of dried oregano or red pepper flakes to the vegetables for an Italian-style flavor.
- Place sliced provolone over the sausages in the last few minutes for a cheesy addition to your sandwich.
Equipment Needed
- Cast Iron Skillet
- Pellet Smoker
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