Grilled BBQ Beef Sausage with Peppers (Print Version)

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

# 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 thick 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

# How-To Steps:

01 - Preheat grill to medium-high heat, approximately 400°F.
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.
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 mustard glaze, turning to coat all sides evenly.
07 - Remove sausages and vegetables from grill. Serve hot, placing grilled peppers and onions over the sausages. Drizzle any remaining glaze on top if desired.

# Expert Tips:

01 -
  • The mustard honey glaze creates this sticky caramelized coating that keeps everyone coming back for seconds
  • Everything cooks on the grill so cleanup is practically nonexistent
  • You can put these sausages on rolls, over rice, or just eat them straight off the plate
02 -
  • I once added the glaze too early and the honey burned before the sausages were cooked through
  • A grill basket or foil tray prevents those precious onion slices from falling through the grates
03 -
  • Let the sausages rest for a few minutes after grilling so the juices redistribute
  • If the glaze seems too thick, add a teaspoon of warm water to loosen it up

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