Grilled Smoked Sausage and Peppers with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky, flavorful grilled sausage dish paired with charred bell peppers and a tangy mustard vinaigrette, perfect for an outdoor meal. This American-inspired barbecue recipe, ready in about 25 minutes, pairs smoked sausages, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 links (12 oz total) smoked sausages
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
1, minced garlic clove
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat your grill to medium-high heat (about 400°F). Toss 1 large sliced red bell pepper and 1 large sliced yellow bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Place 4 smoked sausage links and the seasoned bell peppers on the grill. Cook sausages for 12-15 minutes, turning occasionally until heated through and grill marks appear. Grill peppers for 8-10 minutes, turning occasionally until slightly charred and softened.
Step 3: While grilling, whisk together 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp honey, 1 minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the mustard vinaigrette.
Step 4: Remove sausages and peppers from the grill and transfer to a serving platter. Drizzle the mustard vinaigrette over the peppers and sausages while still warm for a bright, tangy finish.
Step 5: Serve with crusty bread or over a bed of greens for a complete meal.