If you’re craving a sizzling meal with just the right kick, Spicy Sriracha Grilled Sausage and Peppers is about to become your new weeknight favorite! Juicy bratwurst, sweet bell peppers, and tangy onions all soak up a fiery sriracha marinade before hitting the grill—making each bite irresistibly bold, colorful, and full of smoky, mouthwatering flavor.
Why You’ll Love This Recipe
- Big, Bold Flavor: The sriracha marinade infuses every bite of sausage and pepper with just the right amount of heat and zest.
- Minimal Prep, Maximum Impact: You’ll be amazed at how little effort it takes to create such a visually striking (and delicious!) meal in under 30 minutes.
- Customizable Heat Level: Whether you prefer a smolder or a firestorm, you can adjust the spice exactly to your liking.
- Perfect for Grilling Season: This dish makes outdoor cooking downright exciting, impressing friends and family every time you break out the grill.
Ingredients You’ll Need
The magic of Spicy Sriracha Grilled Sausage and Peppers lies in its handful of bold, honest ingredients—each one brings the pop, sizzle, or freshness this dish is famous for! Here’s what you’ll need (and why every item matters):
- Johnsonville Firecracker Bratwurst Sausages: These meaty brats come preloaded with a spicy kick, making them the dream partner for sriracha. If you can’t find Firecracker, any sturdy fresh sausage will work great!
- Bell Peppers (any color): Their natural sweetness and vibrant colors balance out the heat and make the platter pop.
- Red Onion: Slices of red onion roast until they’re irresistibly sweet and caramelized, tying the whole flavor medley together.
- Olive Oil: Helps the spicy marinade cling to the veggies and encourages beautiful caramelization on the grill.
- Sriracha: The star of the show! Add as little or as much as your heart (or tastebuds) desire for personalized heat.
- Garlic Powder: Delivers a punch of flavor without overpowering the other ingredients—think subtle savory magic.
- Salt and Pepper: Don’t skip these! They keep everything in delicious harmony.
Variations
One of the best parts about Spicy Sriracha Grilled Sausage and Peppers is how easily you can make it your own! Feel free to swap out ingredients or add fun touches that fit your mood, fridge, or dietary needs—there are endless ways to personalize this crowd-pleaser.
- Swap the Sausage: Try chicken sausages or even plant-based brats for a lighter (or vegetarian) twist while keeping all the sizzle.
- Go Milder or Wilder: Use a mild smoked sausage and reduce the sriracha for a tamer dish—or kick it up by stirring in chili flakes or a squeeze of lime.
- Add More Veggies: Mushrooms, zucchini, or even cherry tomatoes taste fabulous grilled in this spicy marinade.
- Serve Sub-Style: Pile everything into hoagie rolls with a hit of melty cheese for an epic spicy sausage sandwich.
How to Make Spicy Sriracha Grilled Sausage and Peppers
Step 1: Mix the Marinade & Prep Veggies
Start by whisking olive oil, sriracha, garlic powder, salt, and black pepper together in a large mixing bowl—it’ll smell irresistible already! Chop your bell peppers and red onion into hearty strips, then toss them right into the bowl. Give everything a good stir so every piece is nicely coated and ready for the grill. If you have the time, let them soak for at least 15 minutes (or even overnight!) for max flavor infusion.
Step 2: Preheat the Grill & Cook Sausages
Fire up your grill to medium heat. Once hot, arrange the bratwurst sausages directly over the grates. Let them sizzle and brown, turning occasionally to get those gorgeous grill marks. This step starts building a delicious smoky crust while keeping the insides juicy—aim for an internal temperature of 165°F for perfect doneness.
Step 3: Grill the Sriracha Veggies
While the sausages get their char, pour the marinated veggies into a grill basket or a snug foil packet. Place it alongside the brats on the grill, letting everything roast together. Toss the veggies occasionally so they caramelize evenly without burning, and soak up every bit of that spicy-sweet marinade.
Step 4: Serve it Up Hot
Once the sausages are juicy and the veggies are tender with a slight char at the edges, take everything off the grill. Arrange the sausages on a platter, pile the peppers and onions over the top (or on the side), and get ready for a technicolor, super-flavorful feast!
Pro Tips for Making Spicy Sriracha Grilled Sausage and Peppers
- Optimal Marinade Time: Letting the peppers and onions soak for at least 30 minutes turns up the flavor volume, but if you’re pressed for time, even a quick toss will still taste amazing.
- Use a Grill Basket: For the best char on your veggies without losing any through the grates, a grill basket (or foil packet with poked holes) is a total game-changer.
- Rotate for Even Cooking: Rotating sausages and stirring veggies every few minutes helps achieve that even, smoky caramelization that makes this meal pop!
- Test for Doneness: Always check that your sausages hit that magic 165°F mark—you get juicy, safe-to-eat brats every single time.
How to Serve Spicy Sriracha Grilled Sausage and Peppers
Garnishes
A sprinkle of freshly chopped cilantro or parsley adds a burst of color and a hint of brightness right before serving. If you really want to lean into the heat, a final drizzle of sriracha or a scattering of sliced fresh jalapeños on top brings a fiery finish. For a creamy twist, add a dollop of cooling Greek yogurt or mayonnaise on the side—trust me, it’s heavenly with the spicy sausage!
Side Dishes
Spicy Sriracha Grilled Sausage and Peppers pairs beautifully with so many sides. I love serving it over fluffy steamed rice, tucked into toasted buns, or alongside buttery corn on the cob. Crisp summer salads, grilled potatoes, or a bowl of tangy coleslaw will all turn this dish into a full-on feast.
Creative Ways to Present
If you’re feeding a crowd, serve the sausages sliced on a big platter, with the roasted peppers and onions sprinkled on top—let guests build their own bowls or sandwiches. For BBQ parties, skewer sausage slices and peppers for spicy kebabs, or wrap everything in warm tortillas for a street-food vibe. This dish is as versatile as it is flavorful!
Make Ahead and Storage
Storing Leftovers
After your cookout, let the sausages and veggies cool completely and stash them in an airtight container in the fridge. They’ll keep for up to 3-4 days, and make an incredibly tasty leftover lunch (hello, easy meal prep!).
Freezing
You can absolutely freeze leftover Spicy Sriracha Grilled Sausage and Peppers. Place cooled components in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months—just know the peppers will soften slightly when thawed, but the flavors stay fabulous.
Reheating
To reheat, simply warm everything in a skillet over medium heat until hot, or microwave in short bursts to avoid overcooking the veggies. For a bit of that “fresh off the grill” vibe, pop leftovers under the broiler for a couple of minutes to restore their sizzle!
FAQs
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Can I use other types of sausage for this recipe?
Definitely! While Johnsonville Firecracker Bratwurst is fantastic for that signature spicy flavor, you can substitute with any flavorful sausage you love—chicken, turkey, pork, beef, or even plant-based sausages work. Just choose ones that grill well and adjust the sriracha to taste.
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How can I reduce the spice level if I have milder palates at home?
Go easy on the sriracha or use a mild chili sauce to create a tamer version. You can also add more bell peppers and onion or serve with a cooling side like yogurt, sour cream, or a creamy slaw to mellow the heat.
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Can I prepare the veggies in advance?
Absolutely! Marinating the veggies up to 24 hours ahead not only makes life easier but also means even bolder flavor when it’s time to grill. Simply store the coated peppers and onions in the fridge until you’re ready to cook.
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Is it possible to make Spicy Sriracha Grilled Sausage and Peppers indoors?
Yes! If you don’t have access to an outdoor grill, a stovetop grill pan or even your oven’s broiler works great. Just keep an eye on everything and flip for that lovely char.
Final Thoughts
I hope you’re as excited as I am to fire up the grill and let Spicy Sriracha Grilled Sausage and Peppers steal the spotlight at your next dinner. It’s the kind of meal that makes you look (and feel) like a grill master, all with minimal fuss. Dive in, mix it up, and let your taste buds dance—this recipe is too good not to share!
PrintSpicy Sriracha Grilled Sausage and Peppers Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy the perfect blend of spicy and savory flavors with this recipe for Spicy Sriracha Grilled Sausage and Peppers. Firecracker bratwurst sausages are paired with colorful bell peppers and red onion, all marinated in a zesty sriracha mixture, then grilled to perfection. This dish is a crowd-pleaser at any barbecue or gathering.
Ingredients
For the Marinade:
- 1 package Johnsonville Firecracker Bratwurst Sausages
- 2 bell peppers (colors of your choice)
- 1 red onion
- olive oil
- sriracha
- garlic powder
- salt and pepper
Instructions
- Prepare the Marinade: Mix olive oil, sriracha, garlic powder, salt, and pepper in a large bowl.
- Marinate the Vegetables: Add chopped bell peppers and red onion to the marinade, ensuring they are well coated. Allow to marinate for desired time.
- Grill the Sausages: Grill the brats over medium heat until they reach 165F internally.
- Grill the Vegetables: Grill the marinated veggies in a grill basket or on foil until tender and slightly charred.
- Serve: Serve the grilled sausages and peppers together for a delicious meal.
Notes
- Veggies can be marinated up to 24 hours in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
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