This incredibly, easy 30 Minute Meal is short on work and big on flavor! Grilled Sausage with Peppers and Onions comes together in minutes. Dressed with a sweet and spicy sauce, the barbecue grill does almost all of the work for you. Serve these caramelized onions, peppers, and sausage as a sandwich or skip the bun.
Polish Kielabsa is already a family favorite and a guaranteed crowd pleaser, but it’s the magic that happens when the tomato, brown sugar, garlic sriracha sauce caramelizes on the grilled onions and peppers that makes it just so insanely good!
My original version of this recipe is a SHEET PAN POLISH SAUSAGE SANDWICH, also a great 30 Minute Meal and a fabulous way to get the kids to eat their veggies. Make a dinner that is a Sandwich and the family seems to love it even more, plus they are usually an easy meal to prepare.
This combination is inspired by a sandwich that a local fair would always serve and that no one else seemed to have. Well, a few weeks ago, driving home from a great day at the river with the kids and contemplating what on earth was going to be for dinner, I decided to try out a grilled version. My slight addiction for any excuse to grill and have time on the patio may have been previously noted, but the results of this grilling adventure are even better then the original recipe in my opinion
How to make Grilled Sausage with Peppers and Onions
This really is a simple supper, perfect for company, tailgating, or a weeknight with the family.
Set up a gas or charcoal grill for indirect cooking, which means the flame or coals are only on one side of the grill.
While the grill is preheating, portion your sausage links and slice up a bunch of onions and colored peppers. Whisk together the Sweet and Spicy Sauce.
The Polish Kielbasa links roast on indirect heat until they are golden and the skin starts to split.
Meanwhile preheat a cast-iron skillet over the flame and sauté the onions and peppers until they become tender-crisp.
I love using cast-iron on my grill and do so frequently. Not only do I like how food cooks in a cast-iron skillet, it enables me to cook meals outside that normally would require an oven or stove top! A few of my favorites are GRILLED FRESH PEACH CAST IRON SKILLET CAKE, BOURBON BACON GRILLED BAKED BEANS, GRILLED TRIPLE BERRY CRISP IN A CAST IRON SKILLET.
Can I use something besides a cast iron skillet?
Black steel pans also work well on the grill in addition to griddles, woks, or any other cookware sold in the grilling section. Just avoid anything with plastic or rubber parts or non-stick coatings.
After the veggies are tender-crisp, stir in the simple sauce made from tomato paste, brown sugar, red wine vinegar, garlic, garlic powder, and Sriracha.
On indirect heat, let the sauce caramelize and become fragrant on the onions and peppers until they reach their desired doneness.
Toast buns over the coals or flame if desired.
If you love grilling and patio sitting as much as I do, check out a few of my other favorites:
- GRILLED CHICKEN SPIEDINI SKEWERS
- GRILLED HOMEMADE ITALIAN MEATBALLS
- GRILLED FRESH PEACH CAST IRON SKILLET CAKE
- GRILLED BANG BANG SHRIMP
- BOURBON BACON GRILLED BAKED BEANS
If you’ve tried my Grilled Sasage with Peppers and Onions or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Grilled Sausage with Peppers and Onions
- 24 ounces Polish Kielbasa portioned into 6 pieces
- 3 cups bell peppers, any color, sliced into 1/4" strips
- 1 cup red onion, sliced into 1/4" strips
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Sweet and Spicy Sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons red wine vinegar
- 2 teaspoons sriracha
- 1 clove garlic, finely minced
- 1/2 teaspoon garlic powder
- Set up a barbecue grill on medium high heat for indirect cooking, which means the coals/flames/heat is on one side.
- Cut the kielbasa into 6 portions and cook on indirect heat until golden and the skin starts to split, approximately 20 minutes.
- At the same time, preheat a 10" cast iron skillet or similar directly over the heat source and then add the olive oil.
- Add the onions, peppers, and salt. Sauté for 1-2 minutes over the heat and then move the skillet to the indirect side of the grill.
- After 5-10 minutes, when the onions and peppers are tender-crisp, whisk together the sauce ingredients and stir into the vegetables.
- Continue to cook until the sauce is fragrant, begins to caramelize, and the onions and peppers reach the desired tenderness.
- Toast hoagie or bratwurst buns over the flames if desired and serve the sausage with the onions and peppers over it.