A flavorful and hearty dish made right on the Blackstone griddle, combining smoky sausage with colorful peppers and onions. This easy dinner is perfect for weeknights and serves up bold, satisfying flavors in every bite.

FULL RECIPE

Ingredients

• 1 lb smoked sausage, sliced into 1/4-inch rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste

Directions

1. Preheat your Blackstone griddle to medium-high heat.
2. Add 1 tablespoon of olive oil to one side of the griddle and spread it out.
3. Add the sliced sausage to the oiled surface and cook for 5–7 minutes, flipping occasionally until browned and slightly crispy.
4. On the other side of the griddle, add the remaining olive oil and toss in the sliced peppers and onions.
5. Season the veggies with garlic powder, smoked paprika, salt, and pepper. Sauté for 6–8 minutes until they’re tender with a slight char.
6. Mix the sausage with the veggies and cook together for another 2–3 minutes to blend the flavors.
7. Serve hot directly from the griddle or over rice, noodles, or in a sandwich roll.

Nutritional Information

• Calories: 340 per serving
• Protein: 14g
• Carbohydrates: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Total Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 900mg
• Potassium: 450mg

The Origin of Smoked Sausage and Peppers

Smoked sausage and peppers is a dish rooted in Italian-American cuisine but has found a beloved place in many American households and cookouts. The combination of smoked sausage with vibrant bell peppers and onions offers a balance of savory, smoky, and sweet flavors that have made it a comfort food classic. Traditionally, this dish was a street food favorite in Italian neighborhoods and has since evolved into a versatile meal option that can be prepared in many ways, including grilling, sautéing, or using a Blackstone griddle for an extra layer of smoky char.

Why Use Smoked Sausage?

Smoked sausage brings a unique depth of flavor to the dish that fresh sausage or other proteins can’t match. The smoking process infuses the meat with rich, smoky notes and often a subtle spice, enhancing the overall taste profile. Its firm texture allows it to crisp nicely on a griddle, creating a delightful contrast to the softness of the sautéed peppers and onions. Choosing smoked sausage also adds convenience, as it is usually pre-cooked and ready to eat after heating, speeding up meal prep.

The Role of Bell Peppers in the Dish

Bell peppers are more than just a colorful addition; they contribute sweetness, crunch, and nutrition to the dish. The combination of red, yellow, and green peppers offers a mix of flavors — red being the sweetest, green slightly bitter, and yellow somewhere in between. Their vibrant colors also make the dish visually appealing. Nutritionally, bell peppers are rich in vitamin C, antioxidants, and fiber, which help balance the richness of the sausage and add a fresh, healthy element.

Using a Blackstone Griddle for Cooking

The Blackstone griddle is an ideal cooking surface for this recipe because it provides consistent heat and ample cooking space to handle both sausage and peppers simultaneously. Its flat top allows the ingredients to caramelize evenly, creating beautiful char marks and enhancing flavor through the Maillard reaction. Additionally, cooking on a griddle keeps the vegetables crisp-tender and the sausage perfectly browned, making it a popular choice for outdoor cooking enthusiasts.

Flavor Enhancements and Seasoning Choices

Garlic powder and smoked paprika are common seasonings in this recipe, but they are just the start of possible enhancements. Garlic adds a subtle pungency that complements the sausage, while smoked paprika deepens the smoky undertones. You can also experiment with fresh herbs like oregano or thyme, crushed red pepper flakes for heat, or even a splash of balsamic vinegar to add acidity and balance. These layers of seasoning allow for customization to suit different palates.

Serving Suggestions

This smoked sausage and peppers dish is extremely versatile in how it can be served. It can be plated as a main course alongside simple sides like rice, pasta, or roasted potatoes. Alternatively, it makes an excellent filling for hoagie rolls or sandwiches, especially when topped with melted provolone or mozzarella cheese. Some also enjoy it as a topping for pizza or as part of a hearty breakfast scramble. Its adaptability makes it a great recipe to keep in your culinary rotation.

Nutritional Considerations

While smoked sausage adds delicious flavor, it is also high in fat and sodium, which is important to consider for those monitoring their intake. The peppers help provide essential vitamins and fiber, balancing the dish nutritionally. To make it lighter, you can opt for leaner sausages or turkey smoked sausage. Including whole grains or leafy greens as a side can also help make the meal more balanced and nutritious while maintaining its hearty appeal.

Tips for Selecting Quality Ingredients

The quality of the sausage and vegetables directly impacts the final taste. Look for smoked sausages made with natural casings and minimal fillers to ensure a better texture and flavor. Fresh, firm bell peppers free of blemishes will provide the best taste and appearance. If possible, choose organic produce to avoid pesticides and enhance the natural sweetness of the peppers. These small choices elevate a simple recipe into something truly memorable.

Cooking Techniques for Perfect Results

Cooking sausage and peppers on a griddle requires attention to heat control. Too high, and the peppers may burn before softening; too low, and the sausage won’t get a good sear. Using a two-zone cooking method—one side hotter for sausage, the other cooler for peppers—ensures everything cooks evenly. Stirring the peppers occasionally helps prevent sticking and promotes caramelization. These techniques maximize flavor and texture, making every bite delicious.

How to Make It a Crowd-Pleaser

This dish is great for entertaining because it’s easy to scale up and can be kept warm on the griddle for serving buffet-style. To make it a crowd-pleaser, consider offering various toppings like sliced jalapeños, shredded cheese, or fresh herbs so guests can customize their servings. Pair it with simple sides like a green salad or garlic bread, and you have a satisfying meal that appeals to a wide range of tastes and preferences.

Variations Around the World

Though smoked sausage and peppers are a staple in Italian-American cooking, similar combinations appear in other cuisines. For example, German bratwurst with sauerkraut and onions shares the concept of sausage with vegetable accompaniments, while Cajun dishes pair spicy sausages with peppers and onions as well. Exploring these variations can inspire new twists on the recipe, such as adding different spice blends, using different types of sausage, or incorporating regional vegetables.

Storage and Leftover Ideas

Leftover smoked sausage and peppers store well in the refrigerator for 3-4 days, making it a convenient meal prep option. Reheat gently in a skillet or microwave until warmed through. Leftovers can also be transformed into new dishes—try chopping them up and adding to scrambled eggs, mixing into pasta salads, or stuffing into quesadillas or wraps. This flexibility reduces food waste and keeps your meals interesting throughout the week.

Conclusion

Black Stone Smoked Sausage and Peppers is a delicious, versatile dish that combines smoky, savory sausage with sweet and tender peppers for a satisfying meal. Its rich flavors, easy preparation, and adaptability make it a favorite for weeknight dinners, gatherings, and outdoor cooking. By using quality ingredients and simple cooking techniques, you can enjoy a flavorful and balanced meal that caters to many tastes. Whether served on its own, in a sandwich, or as part of a larger spread, this recipe brings comfort and bold flavors to the table every time.