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Smoked sausage, peppers, and onions on a white platter.

Smoked Sausage, Peppers, and Onions

Chef Ryan Littley
Smoked sausage and peppers is a classic savory dish that brings together the robust flavor of Italian sweet sausage with the natural sweet flavor of fresh bell peppers and sweet onions.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Entree, sandwich
Cuisine American
Servings 4
Calories 483 kcal

Equipment

  • Smoker

Ingredients
  

  • 1 lb sweet Italian sausage
  • 1 large green pepper
  • 2 large colored peppers
  • 1 large sweet onion
  • 1 tablespoon olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions
 

  • Preheat your smoker to 250 degrees.
    *once your smoker has reached 250 degrees F. add your favorite wood chips to the smoker tube. We used hickory wood chips for this recipe.
  • While the smoker is heating, remove the sausage from the refrigerator giving it time to come to room temperature.
  • Rinse the peppers with cold water, and pat dry with paper towels.
    *I like to use a variety of colors for a more colorful and vibrant dish. But you can use any color peppers you like.
  • Cut the peppers in half, then remove the stem and seeds. Slice the peppers into strips about ½ inch wide.
  • Remove the outer layer of the onion, then cut it in half and slice it into pencil width slices.
  • Place the cut peppers and onions into a foil pan that will go into the smoker.
  • Add the olive oil, kosher salt, black pepper, and garlic powder to the pan and mix to combine.
  • Cover the pan with aluminum foil.
  • Place your sausage links in a separate foil pan and lightly coat them with olive oil. Leave this pan uncovered.
    *Cooking them separately for the first hour allows the sausage to get more of the smoke flavor. The peppers will have a lighter smoke flavor making for a nice contrast.
  • Place the uncovered sausage pan, and the covered peppers mixture in the smoker and cook for one hour.
  • Remove the aluminum foil from the peppers and onion mixture, then stir to mix them.
  • Place the sausage links on top of the pepper and onions.
  • Return the pan to the smoker uncovered and cook for an additional hour, or until the sausage has reached an internal temperature of 165 degrees F.
    *For a smokier flavor, add more wood chips to the smoker tube.
  • Remove the sausage, peppers, and onions from the foil pan using a slotted spoon or tongs so any extra juices will not carry over to the serving dish.
  • Serve as is, or on a hoagie roll. The sausage can be sliced or left whole.
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Nutrition

Calories: 483kcalCarbohydrates: 15gProtein: 18gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 86mgSodium: 1713mgPotassium: 646mgFiber: 3gSugar: 9gVitamin A: 2723IUVitamin C: 144mgCalcium: 50mgIron: 2mg
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