Griddle-Grilled Sausage & Peppers

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Griddle-Grilled Sausage & Peppers Introduce your friends and family to the juicy Griddle-Grilled Sausage & Peppers. For a savory meal, stick with a blend of smoky and sweet sausages, accompanied by crisp peppers and a side of roasted potatoes. But you can also kick things up with a variety of flavor profiles! Try a smoky chili sausage and orange peppers for a bit of kick, or a sage and apple sausage for a sweet surprise. For a beautiful meal, pair the sausage and peppers with a simple garden salad.


-1 pack of sausages (pick your favorite variety)
-2 bell peppers, sliced
-2 tablespoons olive oil
-2 cloves garlic, minced
-1 teaspoon dried oregano
-1/2 teaspoon each of smoked paprika, sea salt, and black pepper
-6 potatoes, cut into wedges
-1 tablespoon butter
-2 tablespoons chopped fresh parsley
Optional: rosemary, thyme, chili flakes, etc.


1. Preheat a large griddle pan over medium-high heat.

2. In a bowl, combine the olive oil, garlic, oregano, paprika, salt, and pepper.

3. Add the bell peppers and potatoes to the bowl and toss to coat.

4. Place the vegetables on the griddle and cook for about 10 minutes, flipping regularly, until softened and crispy.

5. Add the sausages to the griddle, cook for about 8 minutes flipping regularly, until cooked through and golden brown.

6. In a separate pan, melt the butter with any herbs or spices of your choice (rosemary, thyme, or chili flakes).

7. Add the potatoes to the pan and cook until golden brown, about 5 minutes.

8. Serve the sausages and peppers on a plate with the roasted potatoes and a generous helping of fresh parsley.

Hack: To make this meal even easier, use pre-cooked sausages that only need to be heated.

Tips & Suggestions:
-For added flavor and spice, try adding a few spoonfuls of your favorite salsa to the peppers and sausages.
-For a vegetarian version of this recipe, replace the sausages with a vegetarian meat substitute.
-If serving a crowd, cut the potatoes into smaller wedges and cook in a preheated oven at 350 degrees for about 20 minutes.
-Serve this dish with a garden salad for a complete meal.

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