Grilled BBQ Beef Sausage with Peppers (Printable)

Tender grilled beef sausages paired with charred peppers and onions in a tangy mustard glaze.

# What You’ll 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
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

# Directions:

01 - Preheat your grill to medium-high heat, approximately 375-400°F, ensuring even cooking across the grates.
02 - Toss sliced bell peppers and onions with olive oil in a large bowl. Season generously with salt and black pepper, tossing to coat evenly.
03 - Whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce in a small bowl until smooth and fully incorporated.
04 - Place beef sausages on the preheated grill. Cook for 10-12 minutes, turning every 3-4 minutes 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 and allowing the glaze to caramelize slightly.
07 - Transfer sausages to a serving platter and top with grilled peppers and onions. Drizzle any remaining mustard glaze over the top before serving.

# Expert Advice:

01 -
  • The mustard honey glaze caramelizes into sticky perfection that youll want to lick off your fingers
  • Grilled peppers and onions turn sweet and smoky, balancing the rich beef sausages perfectly
02 -
  • The glaze can burn quickly due to honey content, so only apply during the last 2 minutes of grilling
  • A grill basket or foil tray is absolutely essential for keeping those sliced vegetables from disappearing through the grates
03 -
  • Make double the glaze and serve extra on the side for dipping
  • Let sausages rest for 5 minutes after grilling to redistribute juices

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