Grilled BBQ Beef Sausage with Peppers (Printable)

Juicy beef sausages grilled with sweet peppers and onions, finished with tangy mustard glaze.

# 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 in a large bowl 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 and allow glaze to caramelize slightly.
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 glaze creates a sticky, caramelized coating that you will want to eat straight off the tongs
  • Everything cooks on the grill so there are almost no dishes to wash afterward
  • The peppers and onions turn into sweet, charred perfection that balance the rich beef sausages beautifully
02 -
  • The glaze can burn quickly because of the honey, so only add it during the final 2 minutes of cooking
  • Using a grill basket for vegetables prevents losing smaller pieces through the grates
  • Let the sausages rest for a couple of minutes before cutting so the juices redistribute
03 -
  • Double the glaze recipe and keep half in the fridge for quick weeknight meals
  • Preheat your grill basket with the grill so vegetables start cooking immediately
  • Let leftover glaze cool slightly before serving, it thickens beautifully for drizzling

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