Smoked Sausage and Peppers
This smoked sausage and peppers recipe is an easy smoker dinner made with Italian sausage, bell peppers, and onions. Serve in rolls or over rice for a simple outdoor dinner.
Servings: 4 Servings
Calories: 481.34kcal
Equipment
- Cast Iron Skillet
- Pellet Smoker
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.
Nutrition
Serving: 1Serving | Calories: 481.34kcal | Carbohydrates: 7.05g | Protein: 17.08g | Fat: 42.74g | Saturated Fat: 13.79g | Polyunsaturated Fat: 5.41g | Monounsaturated Fat: 21.38g | Cholesterol: 86.18mg | Sodium: 1413.98mg | Potassium: 456.1mg | Fiber: 1.78g | Sugar: 3.67g | Vitamin A: 1864.86IU | Vitamin C: 80.46mg | Calcium: 32.44mg | Iron: 1.72mg
