Hey there, my friend 👋. You are about to make the best grilled sausage and peppers with garlic aioli. The sausages are juicy, the peppers are perfectly charred, and the garlic aioli? Oh, it takes this dish to another level.
The best part? It’s easy, quick, and packed with flavor. Whether you’re making it for a casual dinner or a backyard cookout, this recipe is a winner.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Grill or grill pan
- Tongs
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Small saucepan (for warming the aioli, if needed)
- Serving platter
Important Info
- Servings: 4 servings (each serving includes 1 sausage and a generous portion of peppers)
- Estimated Cost: Making this recipe costs around $12
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: About 450 calories
- Cook Method: Grilling
- Season: Perfect for Summer
- Courses: Main Course
- Cuisine: American
- Diets: LowCarbDiet, KetoDiet
How to Make Grilled Sausage and Peppers with Garlic Aioli
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 Italian sausages (or any sausage of choice)
- 2 bell peppers (1 red, 1 yellow, sliced)
- 1 red onion (sliced)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Garlic Aioli:
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Italian sausages | Chicken sausage, Turkey sausage |
| Bell peppers | Poblano peppers, Anaheim peppers |
| Red onion | Yellow onion, Shallots |
| Mayonnaise | Greek yogurt, Sour cream |
| Lemon juice | Apple cider vinegar, White vinegar |
Instructions
- Preheat your grill to medium-high heat (about 375-400°F). If using a grill pan, heat it over medium-high heat.
- Toss the bell peppers and onions with olive oil, salt, black pepper, and garlic powder in a bowl.
- Place the sausages on the grill and cook for about 10-12 minutes, turning occasionally, until fully cooked and slightly charred.
- Grill the peppers and onions for about 8 minutes, flipping halfway, until they are soft and slightly charred.
- Make the garlic aioli by whisking together mayonnaise, lemon juice, minced garlic, salt, and black pepper in a small bowl.
- Remove everything from the grill and let the sausages rest for 2 minutes.
- Serve the sausages on a platter with the grilled peppers and onions. Drizzle with garlic aioli or serve it on the side for dipping.
Helpful Tips
- If you want an extra smoky flavor, use a charcoal grill instead of a gas grill.
- You can use pre-cooked sausages to cut down on grilling time. Just grill them for about 5-7 minutes until heated through.
- For a spicy kick, add crushed red pepper flakes to the garlic aioli.
- Want a crispy touch? Toast some bread and serve the sausages in a bun with the grilled veggies.
- Store any leftover aioli in the fridge for up to 3 days. It goes well with fries too.
What to Serve with Grilled Sausage and Peppers with Garlic Aioli
This dish is great on its own, but you can pair it with:
- Grilled bread – Toasted sourdough or hoagie rolls make it a full meal.
- Roasted potatoes – Crispy potatoes on the side? Yes, please.
- Coleslaw – A fresh, crunchy coleslaw balances out the smoky flavors.
- Corn on the cob – Grilled corn with butter is a perfect match.
How Do You Serve the Recipe?
You can serve this dish on a large platter with the garlic aioli drizzled over the top. If you’re making it for a crowd, serve it buffet-style so everyone can build their own plate.
Where Do You Serve This Recipe the Most?
This dish is perfect for BBQs and outdoor gatherings because it’s easy to make and packed with flavor. It’s also a great game day meal since you can prep everything ahead of time and grill as needed.
Storage
Short-Term Storage (Room Temperature)
- If serving later, keep the grilled sausages and peppers in a covered dish for up to 2 hours at room temperature.
Refrigeration
- Store leftover sausages and peppers in an airtight container in the fridge for up to 4 days.
- Keep the garlic aioli in a sealed jar for up to 3 days.
Freezing
- Freeze the cooked sausages in a freezer-safe bag for up to 2 months.
- Do not freeze the grilled peppers and onions—they lose texture when thawed.
- The garlic aioli should not be frozen as it will separate when thawed.
Frequently Asked Questions
Can I cook the sausages on the stovetop instead of a grill?
Yes, you can. Use a grill pan or a regular skillet over medium heat. Cook for about 12-15 minutes, turning occasionally, until browned and cooked through.
Can I make the garlic aioli ahead of time?
Yes. You can make the aioli up to 3 days in advance and store it in an airtight container in the fridge. The flavors actually get better as they sit.
What type of sausages work best for this recipe?
Italian sausages are the best because they have a nice balance of spices. But you can use bratwurst, chicken sausage, or even plant-based sausages.
How do I know when the sausages are fully cooked?
Use a meat thermometer. The internal temperature should be 160°F for pork and 165°F for chicken or turkey sausages. If you don’t have a thermometer, cut into one—there should be no pink inside.
Can I add more vegetables?
Yes. Zucchini, mushrooms, and cherry tomatoes all grill well and taste amazing with the sausages and garlic aioli.
Meta Description
Grilled Sausage and Peppers with Garlic Aioli Recipe – a quick, flavorful meal perfect for summer BBQs. Juicy sausages, charred peppers, and creamy aioli in 25 minutes.