Hot Honey Grilled Sausage & Peppers

Charred links, sweet heat, and toasted buns for ten

• Prep: 15 min
• Cook: 25 min
• Serves 8
• Difficulty: easy

Weeknight-fast BBQ energy with zero stress

Why crews like it: It’s fast, it’s loud, and it stays good even if you have to hold it. Perfect for a one-cook night.

Ingredients

• 8 links Italian Sausage Links
• 5 whole Bell Peppers
• 2 whole Yellow Onions
• 2.6 Tbsp Neutral Oil
• 1 3/4 Tsp Kosher Salt
• 1 3/4 Tsp Black Pepper
• 3/8 Cup Honey
• 1 3/4 Tbsp Hot Sauce
• 1 1/4 Tbsp Apple Cider Vinegar
• 8 whole Sub Rolls

Instructions

1. Heat grill: Heat grill to medium-high. Oil grates. Toss peppers/onions with oil, salt, pepper.
2. Grill sausage: Grill links 12–15 minutes, turning, until browned and 160°F internal. Move to indirect if flare-ups.
3. Char the veg: Grill peppers/onions in a basket or on a plancha until softened and charred, 8–10 minutes.
4. Hot honey glaze: Whisk honey, hot sauce, and vinegar. Toss sausage and veg in a tray with the glaze.
5. Tonight’s board: Toast rolls. Pile sausage + peppers. Put extra hot honey on the table.
6. Leftovers: Slice and fold into pasta, or scramble with eggs. Reheat covered so links don’t split.

Tonight's spread

• Sausage tray, peppers/onions tray, buns, hot honey bottle.

Hall tips

• Use a thermometer—sausage looks done before it’s safe.
• Vinegar keeps the honey from tasting flat.
• Toast buns last to keep them from steaming.

Substitutions

• Swap chicken sausage; cook to 165°F.

Meal prep

Grill everything, then hold in a covered pan. Toast buns last minute so they don’t steam.

Leftovers

• Sausage breakfast skillet.
• Sausage pepper subs on garlic bread.

• grill
• tongs
• sheet pan
• knife
• mixing bowl

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• Honey Chipotle Grilled Chicken Thighs
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