BBQ Smoked Sausage with Charred Peppers and Onions Recipe

If you’re anything like me, you’ll appreciate how quickly you can whip up this BBQ Smoked Sausage with Charred Peppers and Onions Recipe when you want something smoky, sweet, and super satisfying. The combination of smoky sausage paired with those perfectly charred peppers and onions—then glazed with a tangy BBQ sauce—it’s truly a flavor slam dunk. I love making this on busy weeknights or when friends pop by for an easy appetizer that tastes way fancier than it actually is.

What really makes this BBQ Smoked Sausage with Charred Peppers and Onions Recipe special is how versatile it is. You can broil it in the oven, toss it on the grill, or even keep it warm in a crockpot when entertaining. Whenever I make this, I notice how everyone digs right in, and you’ll find that it’s a total crowd-pleaser with minimal fuss. Plus, it only takes about 15 minutes, which means less time cooking and more time enjoying!

this Recipe

Ingredients You’ll Need

Each ingredient in this BBQ Smoked Sausage with Charred Peppers and Onions Recipe has a simple, but important role to play—together they’re a dream team of smoky, sweet, and tangy flavors. When shopping, look for smoked sausage with good quality and a nice smoky aroma, and pick fresh, firm peppers and onions for maximum char and sweetness.

• Smoked sausage: I usually grab a kielbasa or smoky link; its rich flavor really shines when charred.
• BBQ sauce: Pick your favorite style—sweet, spicy, or tangy; homemade or store-bought both work great.
• Sweet onion: A medium one adds mild sweetness and caramelizes beautifully under the broiler.
• Red bell pepper: Adds vibrant color and a fresh, slightly sweet crunch once charred.

Variations

One of the things I love about this BBQ Smoked Sausage with Charred Peppers and Onions Recipe is how easy it is to put your own spin on it. I often tweak it depending on the season or who I’m cooking for, and it never disappoints.

• Spicy twist: Adding sliced jalapeños or swapping in spicy sausage kicked things up a notch for me, and my friends loved the extra heat.
• Vegetarian option: I’ve experimented with smoked plant-based sausages — they char beautifully and soak up the BBQ sauce like a charm.
• Sweetness level: Try mixing sweet and smoky BBQ sauces for a rich, balanced flavor that suits your palate.
• Additional veggies: Sometimes I mix in sliced mushrooms or zucchini for more texture and veggie goodness.

How to Make BBQ Smoked Sausage with Charred Peppers and Onions Recipe

Step 1: Prep and Slice Everything Evenly

Start by slicing your smoked sausage into bite-sized, roughly 1-inch pieces. Chop the sweet onion and red bell pepper into similar-sized chunks so everything cooks evenly. I find that uniform sizes help the peppers and onions char at the same rate as the sausage, giving you that perfect balance of smoky and tender.

Step 2: Broil to Char the Sausage and Veggies

Line a baking pan with foil for easy cleanup and spread out the sausage, peppers, and onions in a single layer. Place it on the top oven rack and broil on high for about 9 minutes. Watch closely because the sausage can start to burn quickly. The goal here is to get a nice char on everything—the smell alone will get your mouth watering!

Step 3: Toss with BBQ Sauce and Broil Again

Remove the pan from the oven and transfer all the ingredients into a large bowl. Toss everything with your BBQ sauce until every piece is nicely coated. Then, spread the mixture back onto the foil-lined pan and broil for another 4 minutes. Keep a close eye so the BBQ sauce just starts to caramelize and bubble without burning—it adds this amazing sticky finish.

Step 4: Serve Hot and Enjoy

Once the sauce is caramelized and bubbly, pull the pan out and serve immediately. I like serving it straight from the pan for a rustic feel, but you can transfer it to a serving dish if you prefer. This dish is best enjoyed warm and fresh, but don’t worry if you have leftovers—that’s when the flavors deepen even more!

How to Serve BBQ Smoked Sausage with Charred Peppers and Onions Recipe

Garnishes

I often sprinkle fresh chopped parsley or scallions on top—it adds a bright pop of color and a lovely fresh flavor that contrasts nicely with the smoky sausage. If you’re feeling adventurous, a squeeze of fresh lemon juice or a dash of smoked paprika can also elevate the dish.

Side Dishes

This goes beautifully with simple sides like buttery corn on the cob, creamy mashed potatoes, or even a crisp green salad to cut through the richness. My family loves pairing it with easy baked beans or grilled corn bread—great combo for a laid-back meal.

Creative Ways to Present

For a party, I like to serve the sausage bites skewered with the peppers and onions on wooden picks—makes it super easy to grab and eat while mingling. You could also pile it into soft slider buns with extra BBQ sauce for a tasty finger food option that always disappears fast!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Since the BBQ sauce thickens upon chilling, I sometimes add a splash of water or extra BBQ sauce when reheating to keep it moist and flavorful.

Freezing

Freezing works well if you want to save extras. Just cool completely, portion into freezer-safe bags, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

To reheat, I find the best way is to warm it gently in a skillet over medium-low heat, stirring occasionally. This way, you preserve the charred edges and get everything heated through without drying out the sausage or veggies.

FAQs

Final Thoughts

I absolutely love how quickly this BBQ Smoked Sausage with Charred Peppers and Onions Recipe comes together and the incredible flavor it delivers every time. It’s my go-to when I want something that feels like a treat but doesn’t take over my whole evening. I hope you give it a try and find it as delicious and versatile as I do—you’re going to impress yourself and anyone you share it with!

Print