There’s something so satisfying about the smoky char on juicy sausages paired with tender, sweet grilled peppers—and then adding a garlicky aioli on top just takes it to the next level. This Grilled Sausage and Peppers with Garlic Aioli Recipe is a summer weeknight staple that’s quick, flavorful, and downright irresistible.
Why You’ll Love This Recipe
- Effortless Flavor: The garlic aioli adds a creamy zing that perfectly complements the smoky grilled sausages and peppers.
- Quick and Easy: From prep to plate in just about 30 minutes, it’s perfect for busy nights or a casual weekend cookout.
- Customizable Ingredients: Swap sausage types or spices to suit your taste without losing that signature deliciousness.
- Family Favorite: My crew asks for this often—and extra aioli is always a must-have for dipping!
Ingredients You’ll Need
This recipe shines because of the fresh, vibrant veggies paired with flavorful chicken sausages – plus the homemade garlic aioli that’s surprisingly simple but so delicious. Here’s a quick rundown of what to grab and why each ingredient matters.
- Never Any! Mild Italian Style Chicken Sausages: I love chicken sausages here for a lighter but still satisfying option; mild flavor lets the peppers and aioli shine.
- Bell Peppers: Choose colorful bell peppers—they get wonderfully sweet and tender on the grill.
- Onion: Sliced onion adds just the right touch of savoriness and softness after grilling.
- Stonemill Roasted Garlic Herb Grill Seasoning: This seasoning is my secret weapon for kickstarting great flavor on the veggies.
- Olive Oil: Essential to keep the veggies from sticking and to help them caramelize beautifully.
- Lemon Juice: A drizzle of fresh lemon juice brightens the whole dish, especially tossed with the grilled peppers.
- Salt: Simple but key to enhance all the natural flavors.
- Specially Selected Brioche Hot Dog Buns: Soft, slightly sweet buns are perfect for holding all the grilled goodness.
- Mayonnaise: The base for the garlic aioli, giving it that creamy, luscious texture.
- Simply Nature Organic Garlic Stir in Paste: This boosts the garlicky punch without any fuss.
- Simply Nature Organic Basil Stir in Paste (optional): I sometimes swap this for fresh basil to add subtle herbal notes to the aioli.
Variations
I love that this grilled sausage and peppers combo is so adaptable. Whether you want it spicier, vegan-friendly, or with a different sauce, it’s easy to put your own spin on it.
- Spicy Kick: Adding a pinch of red chili flakes to the peppers before grilling gives it a lovely heat that my family adores.
- Vegetarian Swap: Grilled portobello mushrooms or vegan sausages work really well here if you’re skipping meat.
- Herb Variations: Fresh thyme or oregano instead of basil in the aioli can change the flavor profile in a fun way.
- Different Proteins: I’ve also used Italian pork sausages and even bratwurst—both were fantastic.
How to Make Grilled Sausage and Peppers with Garlic Aioli Recipe
Step 1: Whisk Together the Garlic Aioli
Start by mixing your mayo, garlic paste, and basil paste (if using) in a small bowl. Add a squeeze of lemon juice and a pinch of salt, then whisk until smooth and creamy. I like to make this first so the flavors have a moment to meld while I’m prepping the rest.
Step 2: Season and Prep the Peppers and Onions
Toss your sliced bell peppers and onions with the roasted garlic herb seasoning. Drizzle in just enough olive oil so they won’t stick to your grill or pan—that’s key for getting those perfect grill marks and soft texture without burning.
Step 3: Grill the Sausages and Veggies
Place the sausages directly on the grill grates and lay your seasoned peppers and onions in a grill basket or cast iron pan. Grill everything over medium heat—watch for those beautiful char marks on the sausage and let the veggies soften nicely. Around the last few minutes, toss the brioche buns on the grill cut-side down so they get that toasty, buttery crunch.
Step 4: Toss Grilled Peppers with Lemon and Seasoning
Once off the grill, transfer the peppers and onions to a bowl and toss with a little extra lemon juice, olive oil, and salt and pepper to taste. This brightens the natural sweetness and keeps everything juicy.
Step 5: Assemble and Serve
Pile your grilled chicken sausage into the toasted brioche bun, top with a generous scoop of the tangy grilled peppers, then drizzle (or dollop) on your luscious garlic aioli. Trust me: it’s worth making the extra aioli for dipping — my family always goes wild for it!
Pro Tips for Making Grilled Sausage and Peppers with Garlic Aioli Recipe
- Keep the Grill Hot but Not Too Hot: Medium heat lets the sausages cook through and the veggies caramelize without burning.
- Use a Grill Basket for Easy Veggie Handling: I learned this the hard way—keeps those sliced peppers and onions from falling through the grates.
- Toast Your Buns Last: Adding buns in the final few minutes gives them a perfect crunch without drying them out.
- Don’t Skip the Lemon Juice: The acidity cuts through the richness and really elevates the flavors.
How to Serve Grilled Sausage and Peppers with Garlic Aioli Recipe
Garnishes
I typically sprinkle a little chopped fresh parsley or basil on top just before serving — it adds a fresh pop of color and an herbal brightness that pairs beautifully with the garlic aioli.
Side Dishes
I love pairing this dish with a crisp green salad or some simple roasted potatoes. Coleslaw or grilled corn on the cob also complement these flavors perfectly, making it a well-rounded meal that feels special yet easy.
Creative Ways to Present
For a fun twist on casual gatherings, I’ve served the grilled sausage and peppers plated family-style with bowls of aioli and crusty bread for dipping. It turns the dinner into a relaxed, interactive experience that everyone enjoys.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and have found they keep well for up to 3 days. The flavors actually meld nicely overnight, but I recommend keeping the aioli separate to avoid sogginess.
Freezing
Although I haven’t frozen the whole assembled sandwich, the grilled sausages and peppers freeze beautifully when stored separately in freezer-safe bags. Just thaw in the fridge overnight before reheating.
Reheating
For the best texture, I reheat the sausages and veggies in a skillet over medium heat until warmed through, then toast the buns briefly on the grill or in a toaster. Add fresh aioli after reheating for that perfect creamy touch.
FAQs
-
Can I use other types of sausage for this recipe?
Absolutely! While I prefer mild Italian chicken sausages for a lighter flavor, pork, beef, or even spicy sausages all work great. Just adjust grilling time if sausages are thicker or raw.
-
How do I make the garlic aioli ahead of time?
You can make the aioli up to a day in advance. Store it tightly covered in the refrigerator to let flavors meld. Just bring it to room temperature before serving for best texture.
-
Is there a vegetarian version of this grilled sausage and peppers recipe?
Yes! Substitute the sausages with grilled portobello mushrooms, marinated tofu, or plant-based sausages for a delicious vegetarian alternative.
-
What’s the best way to grill the peppers and onions?
I recommend using a grill basket or cast iron pan to keep the peppers and onions from slipping through the grates and to evenly cook them while getting those beautiful char marks.
Final Thoughts
I absolutely love how this Grilled Sausage and Peppers with Garlic Aioli Recipe comes together with minimal fuss but maximum flavor. It’s one of those dishes that feels like a special treat, yet I make it so often at home because everyone—from kids to adults—goes crazy for it. Next time you want something easy yet impressive, give it a try and let me know how your family enjoyed dipping into that garlicky aioli!
Print
Grilled Sausage and Peppers with Garlic Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Description
A delicious and easy-to-make recipe featuring grilled mild Italian chicken sausages served with charred bell peppers and onions, all topped with a flavorful homemade garlic aioli and nestled in toasted brioche buns. Perfect for a quick weeknight dinner or a casual cookout.
Ingredients
Sausages and Vegetables
- 1 package Never Any! Mild Italian Style Chicken Sausages (4 individual sausages)
- 2 bell peppers, cut into slices
- 1/2 onion, cut into slices
- 1/2 tablespoon Stonemill Roasted Garlic Herb Grill Seasoning
- Olive oil, as needed for drizzling
- Lemon juice, to taste
- Salt, to taste
Buns
- 4 Specially Selected Brioche Hot Dog Buns
Garlic Aioli
- 1/4 cup mayonnaise
- 1/2 teaspoon Simply Nature Organic Garlic Stir in Paste
- 1/4 teaspoon Simply Nature Organic Basil Stir in Paste (optional, or substitute with fresh basil)
- Salt, to taste
- Lemon juice, to taste
Instructions
- Prepare the Aioli: In a small bowl, whisk together the mayonnaise, garlic paste, basil paste (if using), salt, and lemon juice until smooth and well combined. Set aside to allow flavors to meld.
- Season the Vegetables: Toss the sliced bell peppers and onions with the roasted garlic herb grill seasoning. Drizzle with enough olive oil to lightly coat them, ensuring they won’t stick to the grill during cooking.
- Grill Sausages and Vegetables: Place the chicken sausages directly on a preheated grill. Simultaneously, place the seasoned peppers and onions in a grill basket or cast iron pan on the grill. Grill both until the sausages have nice grill marks and are cooked through, and the vegetables are tender and slightly charred, about 15 minutes.
- Toast the Buns: In the last few minutes of grilling, place the brioche hot dog buns cut side down on the grill to toast lightly until golden brown.
- Toss the Grilled Vegetables: Transfer the grilled peppers and onions to a bowl. Toss with lemon juice, additional olive oil if desired, salt, and pepper to taste.
- Assemble and Serve: Place each grilled sausage in a toasted brioche bun. Top generously with the grilled pepper and onion mixture, then add a swizzle of the prepared garlic aioli. Serve immediately, offering extra aioli for dipping as desired.
Notes
- Use a grill basket or cast iron pan for vegetables to prevent them from falling through the grill grates.
- The basil paste in the aioli is optional; fresh basil leaves can be chopped finely as a substitute.
- Adjust lemon juice and salt in the aioli and vegetables according to your taste preferences.
- For a spicier twist, add a pinch of red pepper flakes to the aioli or vegetables.
- If you don’t have a grill, a grill pan or cast iron skillet on the stovetop can be used to achieve similar results.
