Grilled BBQ Beef Sausage with Peppers (Printable)

Juicy grilled beef sausages with caramelized peppers and onions in tangy mustard glaze

# What You Need:

→ Meats

01 - 4 beef sausages (approximately 14 ounces)

→ Vegetables

02 - 2 medium bell peppers, any color, sliced into strips
03 - 1 large red onion, sliced into rings or strips
04 - 1 tablespoon olive oil
05 - Salt and freshly ground black pepper to taste

→ Mustard Glaze

06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon honey
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon BBQ sauce

# How To Make It:

01 - Preheat grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.
02 - Place sliced bell peppers and onions in a large bowl. Drizzle with olive oil and season generously with salt and black pepper. Toss to coat evenly.
03 - In a small mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce until smooth and well combined. Set aside for glazing.
04 - Place beef sausages on the preheated grill. Cook for 10 to 12 minutes, turning every 3 to 4 minutes, until evenly browned and cooked through with an internal temperature of 160°F.
05 - Transfer seasoned peppers and onions to a grill basket or foil tray. Place on grill and cook for 8 to 10 minutes, stirring occasionally, until tender and slightly charred.
06 - During the final 2 minutes of cooking, brush sausages generously with the prepared mustard glaze. Turn once to coat evenly on all sides and allow glaze to caramelize slightly.
07 - Remove sausages and vegetables from grill. Arrange sausages on plates, top with grilled peppers and onions, and drizzle with any remaining mustard glaze. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The mustard honey glaze creates this sticky caramelized exterior that makes every bite irresistible
  • Everything cooks on the grill so cleanup is practically nonexistent
  • The peppers and onions turn sweet and smoky creating the perfect balance to the tangy sausages
02 -
  • The glaze can burn quickly due to the honey so add it only during the final minutes of cooking
  • A grill basket or foil tray is essential for the vegetables otherwise those precious pepper slices will slip through the grates
  • Let the sausages rest for a couple minutes before serving so the juices redistribute
03 -
  • Double the glaze recipe and keep half in the fridge for brushing on chicken or pork chops later in the week
  • Try different mustard varieties to change the flavor profile spicy brown mustard adds kick while whole grain brings texture

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