Grilled BBQ Beef Sausage with Peppers (Printable)

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

# What You’ll Need:

→ Meats

01 - 4 beef sausages (approximately 14 oz)

→ 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 375-400°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 preheated grill and cook for 10-12 minutes, turning occasionally until browned on all sides and cooked through to an internal temperature of 160°F.
05 - Add seasoned 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 for even cooking.
06 - During the final 2 minutes of grilling, brush sausages generously with the mustard glaze, turning to coat all sides evenly and allow the glaze to caramelize slightly.
07 - Transfer sausages to a serving platter, top with grilled peppers and onions, and drizzle with any remaining mustard glaze if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The mustard glaze creates this sticky sweet and tangy coating that everyone fights over
  • Everything cooks on the grill so cleanup is practically nonexistent
02 -
  • Do not brush on the glaze too early or the sugar will burn and turn bitter
  • A grill basket saves you from chasing vegetables through the grill grates
03 -
  • Let the sausages rest for 5 minutes after grilling so the juices redistribute
  • Oil your grill basket before adding vegetables to prevent stubborn sticking

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