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Grilled Sausages With Peppers and Onions

  • Updated: February 21, 2022
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Today we’re grilling Field Roast Smoked Apple Sage Sausages, whipping up the perfect wicked sauce and topping everything off with an onion and pepper blend. This #freefromanimals creation is perfect for any backyard BBQ or get-together!

Ingredients

  • 3 TB olive oil, divided
  • 4 Field Roast Smoked Apple Sage Sausages
  • 1 TB fresh chives, minced
  • 3 TB plant-based mayo
  • 1 TB dijon mustard
  • ½ an onion, sliced
  • ½ tsp of sea salt
  • a few dashes of fresh cracked pepper
  • 1 large yellow pepper, sliced
  • 1 large red pepper, sliced
  • 2 TB plant-based butter
  • 3 TB parsley, chopped
  • 4 pretzel dog buns, sliced down center

Instructions

  1. Place the sausages onto a plate. Drizzle with about TB olive oil, toss with tongs to coat, and place on a preheated grill on medium-high until grill marks appear. Turn and allow the grill marks to develop on the all sides of the sausages. Total grilling time is about 8 minutes.
  2. In a small bowl, combine the chives, plant-based mayo and mustard and stir to combine.
  3. Place saute pan on medium-high heat, add the remaining oil. Place the onions into the pan and season with salt and pepper. Allow to slightly soften for a couple minutes, then add in the peppers.
  4. Toss peppers and onions for about 3 minutes to soften then add the plant-based butter to the pan. Once melted, add the parsley. Toss again and remove from the heat.
  5. Spread the dijon-mayo on each side of the hot dog buns. Layer with a Field Roast Sausage and generous amount of cooked onions and peppers. Serve immediately.
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