Grilled BBQ Beef Sausage with Peppers (Print Version)

Juicy grilled beef sausages with sweet peppers, onions, and tangy mustard glaze. Perfect for summer barbecues and weeknight dinners.

# 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

# Directions:

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 until evenly coated.
03 - In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and BBQ sauce until smooth and combined.
04 - Place beef sausages on the grill and cook for 10-12 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 8-10 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 and allow the glaze to caramelize slightly.
07 - Serve sausages hot, topped with grilled peppers and onions. Drizzle with any remaining glaze if desired.

# Expert Tips:

01 -
  • The mustard glaze caramelizes into a sticky, tangy coating that makes everything else taste boring
  • It comes together in under 40 minutes but looks like something from a proper BBQ joint
  • The peppers and onions become sweet and smoky, balancing the rich beef perfectly
02 -
  • Applying the glaze too early will cause the sugar to burn, so wait until those final 2 minutes
  • A grill basket saves you from losing vegetables through the grates, but foil with holes poked in it works too
  • Let the sausages rest for 3 minutes before slicing to keep all the juices inside
03 -
  • Room temperature sausages grill more evenly than cold ones straight from the fridge
  • Double the glaze recipe and keep extra in the fridge for the rest of the week
  • If using plant-based sausages, reduce cooking time by about 2 minutes

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