Smoked sausage complimented by all the freshness of mixed peppers – it’s a simple sheet pan dinner with complex flavor. We’ve added the intense lift of balsamic reduction for a sweet note that makes this meal sing! Pictured with our 1882 Hot Beef Sausage, this recipe also works great with our Original Beef Sausage and our Garlic Sausage. Make it your own but don’t count on leftovers!
Prep: 10 – 15 minutes (including assembly)
Cooking Time: 30 – 60 Minutes
- 4 Links fully smoked Southside Sausage, cut into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 sweet onion, sliced
- ¼ cup olive oil
- ½ cup balsamic vinegar
- Oak Smoked Black Pepper, to taste
Pre-heat oven to 400F or set up grill for indirect cooking at medium heat (or 400F if you have a thermometer).
In a small pot, bring the ½ cup balsamic vinegar to a boil. Now lower the heat and simmer until it has reduced by half leaving you with a ¼ cup of balsamic reduction.
Line a rimmed baking sheet with foil for easy clean up. Drizzle pan with half of your olive oil, to coat.
Toss sliced sausage and peppers on baking sheet to combine. Season with salt and Oak Smoked Black pepper to taste. Top with remaining olive oil. Bake in oven or on grill for 15-20 minutes.
Remove pan from oven or grill and toss with half of the balsamic reduction. Return pan to oven or grill and continue cooking for 25-30 minutes (stirring occasionally) or until the ingredients are nicely browned.
Remove pan from heat and portion onto plates. Top each plated portion with a drizzle of the remaining balsamic reduction and serve.