Grilled BBQ Beef Sausage with Peppers (Printable)
Tender grilled beef sausage served with caramelized peppers and onions in a sweet tangy mustard glaze.
# What You'll Need:
→ Meats
01 - 4 beef sausages (approximately 14 oz)
→ Vegetables
02 - 2 medium bell peppers, any color, sliced
03 - 1 large red onion, sliced
04 - 1 tablespoon olive oil
05 - Salt and 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 Steps:
01 - Preheat grill to medium-high heat (approximately 375-400°F).
02 - Toss sliced bell peppers and onions with olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - In a small mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce until smooth and well combined.
04 - Place beef sausages on the preheated grill. Cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F.
05 - Add seasoned peppers and onions to the grill using a grill basket or foil tray. Cook for 8-10 minutes, stirring occasionally, until tender and slightly charred.
06 - During the final 2 minutes of grilling, brush sausages generously with the mustard glaze, turning to coat all sides evenly.
07 - Transfer sausages to a serving platter, top with grilled peppers and onions, and drizzle with any remaining glaze if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The mustard glaze creates this sticky, tangy exterior that people will ask you about all night
- Everything happens on the grill, so there's almost zero cleanup afterward
02 -
- Don't apply the glaze too early or the honey will burn before the sausages are done
- A grill basket keeps those smaller vegetable pieces from falling through the grates
03 -
- Spray your grill basket with oil before adding vegetables to prevent sticking
- Leftover glaze keeps in the fridge for a week and is amazing on chicken