Smoked Sausage Platter

Name: Smoked Sausage Platter
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 links kielbasa links; 8 links andouille sausage; 8 links sweet Italian sausage; 3 whole bell peppers; 2 whole yellow onions; 2.6 tbsp olive oil; 7/8 tbsp smoked paprika; 7/8 tbsp kosher salt; 2.4 cups sauerkraut; 8 whole sub rolls

Mixed links with peppers, onions, and mustard bar for ten

Prep: 15 min
Cook: 75 min
Serves 8
Difficulty: easy

A mix of smoked sausages—kielbasa, andouille, and sweet Italian—slow-smoke alongside peppers and onions until snappy and juicy. Serve on a platter with mustards, buns, and sauerkraut for build-your-own plates.

Why crews like it: Sausage platters feed fast with almost zero knife work. Links forgive timing, reheat well, and let picky eaters choose their own adventure with toppings.

480Cal

22gProtein

28gCarbs

32gFat

Ingredients

8 links kielbasa links
8 links andouille sausage
8 links sweet Italian sausage
3 whole bell peppers
2 whole yellow onions
2.6 tbsp olive oil
7/8 tbsp smoked paprika
7/8 tbsp kosher salt
2.4 cups sauerkraut
8 whole sub rolls

Instructions

Prep links and vegetables: Score each sausage lightly on two sides. Toss peppers and onions with olive oil, smoked paprika, and salt until evenly coated and lightly glossy.
Smoke the sausage: Heat smoker to 275°F. Arrange links with space between each piece and smoke until internal temperature reaches 165°F and casings snap when bent, about 45–60 minutes. Target oven/smoker temperature: 275°F.
Cook the pepper mixture: During the last 30 minutes, cook peppers and onions in a cast-iron pan on the smoker until softened and lightly charred at the edges. Target oven/smoker temperature: 275°F.
Warm the sauerkraut: Heat sauerkraut in a small saucepan with a splash of beer or broth until steaming. Keep warm on the sideboard away from direct heat so it does not dry out.
Build the platter: Pile links on a board with pepper-onion mix, sauerkraut, rolls, and a mustard bar. Verify every link hits at least 165°F before calling the meal ready.

Tonight's spread

Full sausage board with mustards, peppers, onions, kraut, and toasted rolls.
Quick potato salad and chips for a classic cookout spread that needs no extra oven time.

Hall tips

Mix link types for variety—one spicy, one smoky, one sweet keeps the platter interesting.
Hold links in a foil-lined pan with a splash of beer to stay juicy if service delays.
Add pickled jalapeños to the bar for crews that want heat without touching the smoker settings.

Meal prep

Score links lightly so smoke penetrates without splitting open. Slice peppers and onions the night before into labeled bins. Mustard bar can be set up 30 minutes before service.

Leftovers

Slice links into a breakfast scramble with peppers and cheddar.
Chop and simmer in marinara for a fast smoky pasta sauce on the next shift.

Smoker
Cast-iron skillet
Cutting board
Instant-read thermometer
Serving platter