Grilled BBQ Beef Sausage with Peppers (Printable version)

Juicy beef sausages grilled with sweet peppers and onions, finished with tangy mustard glaze. Perfect for summer barbecues or flavorful weeknight meals.

# Ingredient list:

→ 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

# Directions:

01 - Heat grill to medium-high temperature, approximately 400°F.
02 - Combine sliced bell peppers and onions with olive oil, salt, and black pepper in a large bowl, tossing to coat evenly.
03 - Whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce in a small bowl until smooth and well combined.
04 - Place beef sausages on the preheated grill and cook for 10 to 12 minutes, turning occasionally until evenly browned 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 to 10 minutes until tender and slightly charred, stirring occasionally.
06 - During the final 2 minutes of cooking, brush sausages generously with the prepared 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.

# Expert Tips:

01 -
  • The mustard glaze creates this sticky sweet tangy situation that makes people literally lick their fingers
  • Everything cooks on one grill so cleanup is basically nonexistent
  • The peppers and onions get those gorgeous charred edges that taste like summer itself
02 -
  • Don't brush on the glaze too early or the honey will burn before the sausages are done
  • A grill basket saves your vegetables from falling through the grates, but foil with holes poked in it works too
  • Let the sausages rest for about 2 minutes after grilling so the juices redistribute
03 -
  • Bring your sausages to room temperature for 20 minutes before grilling for more even cooking
  • Double the glaze recipe and keep half in the fridge for a quick sandwich sauce the next day

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