Kamado Joe Fire Roasted Peppers Onions and Sausage Up today are some grilled sausage and peppers sandwiches. This is our sausage and peppers recipe and it’s good on just about everything.

Once the neighbors get a smell, they’ll be climbing your fence to get one. So you’ll need to make up a bunch of these grilled sausage and peppers sandwiches.

We’re making these grilled sausage and peppers sandwiches on our Kamado Joe, you can use any grill you want as long as your cast iron skillet fits.

So let’s get started …

Grilled Sausage and Peppers Sandwich

We need to make the most of these warmer winter temperatures. For that reason, getting outside and firing up the grill is one way to make it a good day.

This sausage and peppers recipe is better than what you might find outside those big box emporium food trailers.

Supplies Needed

medium bowl
plastic wrap
barbecue towels
cast iron skillet and lid
grilling tongs
long handled grilling spoon
heat resistant gloves
cutting board

Recipe note: Check out our reviews of the Lodge L10SKL cast iron skillet and the Lodge L10SC3 cast iron skillet lid. They’re a perfect fit for the Kamado Joe Classic.

Recipe note: You need barbecue towels. So check out our barbecue towel review here.

Ingredients

1 package precooked smoked sausage, cut into 1/2 inch rounds, or how you want them in a sandwich bun

1 or 2 large sweet or yellow onion, sliced thick

3 or 4 garlic cloves minced

a mix of colorful peppers, today we’re using yellow and orange bell peppers, poblano peppers, and cubanelle peppers

cooking oil, we prefer olive or avocado oil to fire roast or peppers

kosher salt

fresh ground black pepper

fresh baked sandwich rolls

mustard, we like to make our own, use what you have

Peppers, onions, and garlic for our grilled sausage and peppers recipe.

Recipe note: while we’re using precooked smoked sausage, use what you like. We used precooked because it’s what we had on hand. You can always grill up a pound or so of your favorite for this recipe. We do this all the time.

Prep the Grill

Step 1 First step is fire up your grill. You know how to do this.

Today, we’re cooking over direct heat with the grate in the lowest position, closest to the hot charcoal.

Lastly, for this cook, we are aiming for a target temperature of 350 °F (177 °C).

Method

Step 2Coat the peppers with cooking oil. Then toss them on the grate; turn occasionally until they are evenly charred. About 15 minutes.

Fire roasting the peppers to get a good flavorful char.

Move the peppers off the grate into your medium size bowl and cover with plastic wrap. Then cover with a barbecue towel so they will continue to steam and cook. About 15 minutes more.

Let’s get a head start on the next step and move the grill grate to the upper position.

Set your cast iron skillet on the grill grate and allow it to preheat about 15 minutes and come up to temperature.

Meanwhile, cut off the pepper tops and remove those seed pods. Then, with a paper towel, rub off any loose charred skin. However, no rinsing those peppers. It’s okay to have bits and pieces of charred pepper skin. It looks good and it’s flavor. Cut those peppers into narrow sandwich size strips. Then set aside until needed.

Kamado Joe fire roasted peppers all ready to go.

Step 3In your preheated cast iron skillet, add enough olive oil to coat the skillet bottom. Then add the sausage rounds into the skillet.

Stir them about every minute or two. What we’re doing is getting some good coloring on those sausage slices. This is precooked sausage, so no worries. However, we do want some nice char coloring on these sausage slices for added flavor.

We like to use our long handled grilling spoon for this kind of work. This is the long handled grilling spoon we use. It’s made from stainless steel and has a 21 inch handle. All in all, it’s perfect for outdoor grilling.

When the sausage rounds have a nice bit of color, remove from the skillet and set aside.

Step 4Next, put those sliced onions into the skillet. Then cook a few minutes until they start to get limp and translucent.

This Lodge L10SKL cast iron pan is ideal for cooking on the grill grate. A perfect fit.

Then, stir in the garlic and cook for a few minutes more. You know how to do this.

Next, add in those pepper strips, mixing it all up good.

Finally, add the sausage rounds back to the skillet and stir a bit more.

Sprinkle with a generous pinch of kosher salt and fresh ground black pepper.

This looks good, fire roasted peppers, onions, and sausage, for our sandwich.

Step 5Cover with the skillet lid and cook for 5 to 10 minutes more until it smells real good. But, don’t forget to stir every couple of minutes.

Grilled Sausage and Peppers Sandwich Taste Test

Scoop a heaping of sausage, peppers, and onions in to that sandwich roll.

Doesn’t it smell good! It sure looks good.

Our fire roasted peppers onions and sausage sub sandwich. Can you smell that, it sure smells good.

So what are you waiting for? Dig in before the neighbors find out what’s going on and invite themselves over for a visit.

Leftover sausage and peppers are real good mixed in with scrambled eggs.

Check out my other Kamado Joe and JoeTisserie recipes and links here on my Outdoor Eats page.