Grilled sausages and peppers


In the heart of BBQ heaven, where flames dance and cast iron sings, we assemble our culinary ensemble. Behold the humble sausage – bold, char-grilled and ready to harmonise with vibrant peppers and onions.


  • 6 Italian sausages
  • 6 submarine rolls
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 large yellow onion
  • 4 tablespoons butter
  • 1 cup beer (or beef stock)
  • 1 tablespoon Hey Grill Hey Beef Rub (or equal parts salt and pepper)

Method of preparation:

Preheat your grill to 450°F.

Place a 12-inch cast iron skillet on the grill and let it preheat.

Slice the peppers and onions.

Add the butter, peppers and onions to the skillet. Season with Hey Grill Hey Beef Rub (or salt and pepper).

Cook until the onions begin to brown, then add the beef (or beef stock).

Add the sausages to the pan and cook for 10 minutes.

Remove the sausages from the pan and cook directly on the grill for 2-3 minutes per side to crisp the exterior.

Toast the submarine rolls on the grill if desired.

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