One of the things I look forward to every summer is firing up the grill and making simple family meals that deliver big flavor without requiring a lot of work. These sausages with peppers are one of those summertime dishes I try to make a few times during the warmer months, though I’ll admit they’re just as wonderful during the colder months when prepared indoors in the oven when it’s minus 20 C in Canada.
Now, I didn’t grow up eating dishes like this in the Caribbean, mainly because we never really had a true sausage-making culture back home (much has changed over the last 15 years, as noted during my visits), outside of blood pudding, or what many know as black pudding. However, with many of you asking for more of the everyday meals I prepare for my family here in Hamilton, Canada, this recipe fits perfectly into the “In Season” series I’ve been sharing over the past few months.
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One thing I always remind people is that so much of what we cook is often determined by cost. Grab whichever sausages happen to be on sale that week because the combination of fresh herbs, onion, garlic, sweet bell peppers, and seasonal fruit will build layers of flavor that make this dish truly special. These easy sausages with peppers are simple, delicious, colorful, and completely hassle-free.
Ingredient Guide
Italian Sausages The heart of the dish, providing rich savory flavor while becoming beautifully browned during roasting.
Peaches Adds seasonal sweetness that balances the savory richness of the sausages while bringing freshness to the finished dish.
Scallions Adds mild onion flavor and freshness as everything roasts together.
Bell Peppers Brings sweetness, texture, vibrant color, and develops deep caramelized flavor as they cook.
Sea Salt Helps season the dish evenly while enhancing the natural flavors of every ingredient.
Rosemary Adds earthy aromatic flavor that pairs beautifully with roasted meats.
Fresh Thyme Brings subtle herbal depth and helps perfume the olive oil as everything cooks.
Black Pepper Adds warmth and rounds out the seasoning.
Bird’s Eye Peppers Optional heat element for those who enjoy additional spice.
Onion Softens beautifully while roasting and contributes natural sweetness.
Garlic Creates a savory aromatic foundation that infuses the oil.
Celery Adds freshness and subtle texture contrast.
Olive Oil Helps everything roast properly while carrying the herb flavors throughout the dish.
Honey Adds slight sweetness and helps encourage caramelization during roasting.
Shopping Made Easy
• Any variety of sausage will work here, so shop based on what is on sale and what fits your weekly grocery budget.
• Bell peppers are usually more affordable when purchased in larger mixed packs.
• Fresh herbs are ideal, but dried rosemary and thyme can work in a pinch.
• Ripe but firm peaches work best so they hold their shape while roasting.
• Bird’s eye peppers can usually be found at Caribbean, Latin, or Asian grocery stores.
Cooking Notes From The Kitchen
• I like placing the sausages in the freezer for about 30 minutes before slicing so they firm up and give cleaner cuts.
• So much of what we cook comes down to cost, so never hesitate to buy whichever sausage variety happens to be discounted.
• Different colored bell peppers help make the final dish much more visually appealing.
• The peaches become delicate fairly quickly, so handle them gently once roasting begins.
• The combination of roasting garlic, herbs, peppers, onions and sausage creates an incredible aroma while cooking.
• This recipe works beautifully outdoors on the grill or indoors in the oven during colder months.
Simple Summertime Roasted Sausages With Bell Peppers
Ingredients
- 1 1/2 lbs hot Italian sausage cut into 2-inch pieces
- 2 large peaches quartered
- 2 scallions roughly chopped
- 1 lb bell peppers cut into large pieces
- 3/4 teaspoon sea salt
- 1 tablespoon rosemary leaves
- 6 sprigs thyme
- 1 teaspoon black pepper
- 2 bird’s eye peppers optional
- 1 large onion cut into large pieces
- 6 cloves garlic smashed
- 2 stalks celery roughly chopped
- 1/4 cup olive oil
- 2 tablespoons honey
Instructions
- I like to place the sausages in the freezer for about 30 minutes before slicing so they firm up nicely and hold their shape better when cut. Slice them into roughly 2-inch pieces.
- While I personally prefer using spicy Italian sausages, feel free to go wild with your own choice. So many times what we cook is determined by cost, so grab whichever sausage happens to be on sale because the other ingredients in this recipe will add tremendous flavor and texture to the final dish.
- I enjoy adding seasonal fruit whenever possible, so for this version of sausages with peppers I opted for ripe but still firm peaches with the pits removed. If you wanted to keep things a bit more tropical, pineapple wedges would work wonderfully here as well.
- Into your roasting pan add the sausages, peaches, scallions, bell peppers, sea salt, rosemary, thyme, bird’s eye peppers (cut or leave whole if you decide to include them) if using, garlic, celery, and onion. I like using different colored peppers because it helps the finished dish really stand out visually.
- Pour the olive oil and honey (use 3 tablespoons of maple syrup if you prefer) over everything, then toss thoroughly so every ingredient gets evenly coated.
- Place uncovered on a grill preheated to roughly 500°F and close the lid.
- If using an indoor oven instead, place uncovered on the middle rack and roast between 400°F and 415°F for roughly 30 to 40 minutes, giving everything a toss at least two times while it roasts.
- After about 10 minutes on the grill, give everything a toss so the sausages begin browning evenly and all of the vegetables roast consistently.
- At around the 20 minute mark, toss again and be prepared for that incredible rush of roasting goodness the second you open the grill. The olive oil now flavored with fresh rosemary, thyme, onion, and garlic, combined with the caramelization happening on the peppers and sausage, creates an aroma that immediately awakens your senses in the best possible way. These moments is what I live for as a chef.
- Continue cooking until the sausages are fully cooked through, usually about 30 minutes on a propane grill. If using a smoker, expect the cooking time to take considerably longer.
- Try not to move the peaches around too much once they have roasted for about 12 minutes as they become extremely delicate at this point and can easily begin falling apart.
- Serve immediately while hot.
- If you want to keep things light alongside these delicious sausages with peppers, I highly recommend pairing them with heirloom tomato and watermelon salad, kale salad, creamy cucumber salad, or my always popular coconut rice.
Video
Notes
Frequently Asked Questions
Can I make sausages with peppers in the oven instead of grilling? Yes. Roast uncovered on the middle rack at 400°F to 415°F for about 30 to 40 minutes, tossing periodically during cooking. During the cold winter months, this is how I do it at home.What type of sausage works best for sausages with peppers? Hot Italian sausage adds wonderful flavor, but mild Italian sausage, chicken sausage, pork sausage, or any variety on sale works perfectly. My daughter prefers using turkey sausages, but she also adds mushrooms and zucchini to the dish.
Can I substitute the peaches in this recipe? Absolutely. Pineapple works beautifully if you want a more tropical version, while apples, pears, and firm nectarines can work nicely during cooler months.
Why freeze sausages before slicing? A short time in the freezer helps firm the sausages up so they slice cleaner and maintain a better shape during roasting. You can pre-fry the sausages before slicing and adding them to the vegetables, to speed up the cooking time. However, I find that you get more flavour to the dish this way, as the sausage renders out some of its fat, and this tends to add a unique twist to the roasted sausages with peppers.
Why do roasted peppers become sweeter while cooking? As bell peppers roast, their natural sugars begin caramelizing, which creates deeper sweetness and adds complexity to the finished dish.
