Grilled Sausages, Peppers, and Onions on Rolls
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These grilled sausage, pepper and onion rolls offer a sophisticated twist on a classic barbecue favourite. By charring the vegetables alongside the sausages and tossing them in a simple dressing of balsamic vinegar and Worcestershire sauce, you create a sweet and tangy relish that perfectly cuts through the savoury meat. It is a high-protein meal that delivers deep, smoky flavours with very little preparation required.
Ideal for a quick weekend lunch or a midweek summer supper, this recipe works just as well on an indoor griddle pan as it does over hot coals. For the best results, use high-quality Italian-style herby sausages and serve warm in lightly toasted crusty rolls. This satisfying dish is a fantastic way to enjoy garden dining while keeping your protein intake high.
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Ingredients for Grilled Sausages, Peppers, and Onions on Rolls
1 tablespoon olive oil
1 red pepper, cut into 1/4-inch rings
1 yellow pepper, cut into 1/4-inch rings
1 medium onion, cut into 1/4-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
4 sweet or hot Italian sausages (about 350g total)
2 individual hero, hoagie, or grinder rolls (each about 7 inches long by 3 inches wide)
How to make Grilled Sausages, Peppers, and Onions on Rolls
Prepare gill.
In a small bowl drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick (to prevent separation into rings) and brush with remaining teaspoon oil.
Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately high heat.)
Transfer peppers and onions to a bowl, discarding wooden picks, and toss with Worcestershire sauce and vinegar.
Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 71°C. on a instant-read thermometer), 10 to 15 minutes.
Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy and rolls are toasted lightly.
Divide peppers and onions between rolls and top with sausages.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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