Smoked Hot Link Sausage with Charred Onions and Jalapeño Relish

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 drafted and published.

Spicy smoked hot link sausages paired with sweet charred onions and a fresh jalapeño relish for a bold and balanced barbecue bite. This American-inspired barbecue recipe, ready in about 75 minutes, pairs smoked hot link sausages, yellow onions, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 15 min Cook: 60 min Serves 6 American cuisine 450 cal/serving

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Ingredients

6 links (about 1.5 pounds) smoked hot link sausages
2 large, sliced into 1/4-inch rings yellow onions
2 tbsp olive oil
3, seeded and finely chopped jalapeños
1/4 cup, finely diced red onion
2 tbsp white vinegar
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
6 hamburger buns

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Instructions

Step 1: Preheat a grill or smoker to 275°F. Place 6 smoked hot link sausages on the grill and smoke for 45 minutes, turning occasionally until heated through and smoky.
Step 2: While sausages smoke, toss 2 large sliced yellow onions with 2 tbsp olive oil. Place onions in a cast iron skillet or on a grill pan over medium-high heat. Cook, stirring occasionally, for 10-12 minutes until onions are deeply browned and charred on the edges.
Step 3: In a small bowl, combine 3 finely chopped seeded jalapeños, 1/4 cup finely diced red onion, 2 tbsp white vinegar, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to make a bright, tangy jalapeño relish.
Step 4: Toast 6 hamburger buns lightly on the grill. Place one smoked hot link sausage in each bun, top with a generous spoonful of charred onions and a dollop of jalapeño relish for a spicy, smoky sandwich.
Step 5: Serve immediately with your choice of sides.