Grilled BBQ Beef Sausage with Peppers (Printable)

Juicy grilled beef sausages with sweet peppers, onions, and tangy mustard glaze ready in 35 minutes.

# What You Need:

→ Meats

01 - 4 beef sausages (approximately 14 ounces)

→ 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 Make It:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Toss sliced bell peppers and onions with olive oil, salt, and black pepper until evenly coated.
03 - In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce until smooth and well combined.
04 - Place beef sausages on the grill and cook for 10 to 12 minutes, turning occasionally until browned and cooked through with an internal temperature of 160°F.
05 - Add 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 grilling, brush sausages generously with the mustard glaze, turning to coat evenly on all sides.
07 - Serve sausages hot, topped with the grilled peppers and onions. Drizzle with any remaining glaze if desired.

# Expert Suggestions:

01 -
  • The mustard glaze creates this incredible sticky coating that balances heat and sweetness perfectly
  • Everything cooks on the grill so cleanup is practically nonexistent
  • The peppers and onions turn into this jammy side dish that pairs with anything
02 -
  • The glaze can burn quickly because of the honey, so only add it in the very last minutes of cooking
  • A grill basket saves your vegetables from falling through the grates, but a foil tray with holes poked in it works too
  • Let the sausages rest for a couple of minutes before slicing into them, they stay juicier that way
03 -
  • Oil your grill grates right before cooking to prevent sticking
  • Keep a spray bottle of water handy for flare ups from the sausage fat

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