Grilled Sausages with Peppers & Onions Recipe for Summer BBQ

This easy 30-minute meal is low-effort and full of flavor. Grilled Sausage with Peppers and Onions comes together quickly, and a sweet-and-spicy sauce helps the grill do most of the work. Serve the caramelized peppers, onions, and sausage on a bun or enjoy them without.

Polish kielbasa is a family favorite, but what really elevates this dish is the way the tomato, brown sugar, garlic, and sriracha sauce caramelizes on the grilled onions and peppers. The result is sweet, slightly spicy, and deeply savory—perfect for a casual weeknight or feeding a crowd.

The original version of this recipe is a sheet-pan Polish sausage sandwich, which is another quick 30-minute meal that’s a great way to get kids to eat their vegetables. Turning it into a grilled version brings out even more flavor—especially on a sunny afternoon when you want to spend time on the patio.

How to make Grilled Sausage with Peppers and Onions

This is a straightforward supper that works well for tailgates, casual gatherings, or busy weeknights. The basic plan: grill the kielbasa over indirect heat while sautéing the peppers and onions in a skillet placed on the grill, then finish the vegetables with a sticky, sweet-and-spicy sauce.

Set up your gas or charcoal grill for indirect cooking—heat on one side only—so the sausage roasts gently without burning. While the grill heats, slice the peppers and onion and whisk together the sweet-and-spicy sauce.

Place the portioned Polish kielbasa on the indirect side of the grill. Roast the links until they’re golden and the casing begins to split, about 20 minutes. Meanwhile, preheat a cast-iron skillet (or another grill-safe pan) directly over the flame, add the oil, and briefly sauté the onions and peppers until they’re tender-crisp.

I use cast iron on the grill often because it allows me to cook dishes outside that normally need an oven or stovetop. If you don’t have cast iron, other grill-safe pans—black steel, griddles, or woks—will work as long as they don’t have plastic handles or nonstick coatings.

Once the vegetables are tender-crisp, whisk together tomato paste, brown sugar, red wine vinegar, garlic, garlic powder, and sriracha. Stir the sauce into the peppers and onions and move the skillet to the indirect side of the grill. Let the sauce reduce and caramelize until fragrant and glossy, and the vegetables reach your preferred tenderness.

Toast buns directly over the coals or flame if you like, then serve the kielbasa topped with the caramelized peppers and onions. These are delicious on hoagie rolls or brat buns, or plated without bread for a low-carb option.

Tips and serving ideas

• Use a 10″ cast-iron skillet or any grill-safe pan to sauté the vegetables.
• If you prefer, swap the kielbasa for bratwurst or another sturdy sausage.
• Adjust the sriracha to taste for milder or bolder heat.
• Serve with pickles or a dollop of mustard to balance the sweet sauce.

If you enjoy grilling and outdoor cooking:

• Grilled chicken skewers and grilled meatballs both make great companion recipes for a barbecue menu.
• Grilled desserts and sides—like skillet cakes or baked beans—are easy to make on the grill and round out any meal.

If you try this Grilled Sausage with Peppers and Onions, please rate the recipe and share how it turned out. I’d love to see photos of your version—tag @SAVORWITHJENNIFER on social media if you post one!