Italian Sausages and Peppers

Name: Italian Sausages and Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 Fennel (if you can find them)); 3 Pepper (yellow, green), halved and deseeded); 2 Onion (cut into thick wedges); 2 tbsp Olive Oil; Black Pepper; Basil; Mustard (to serve)

Italian pork sausages grilled over charcoal alongside charred sweet peppers and onions, loaded into toasted ciabatta rolls. One of the simplest, most satisfying things you can cook on a BBQ.

Prep: 10 minCook: 20 min4 servingsEasy

Italian pork sausages grilled over charcoal alongside charred sweet peppers and onions, loaded into toasted ciabatta rolls. It’s one of those straightforward, satisfying dishes that fits perfectly into everyday BBQ cooking—simple, honest ingredients treated with care over fire.

The fennel in the sausages brings a subtle aniseed note that cuts through the richness of the pork, while the sweet peppers and onions soften and caramelise, adding layers of flavour and texture. Cooking over direct heat on a two-zone setup allows you to get a good char on the sausages and vegetables without rushing, letting the natural sugars develop and the skins crisp up beautifully.

This recipe works because it’s about balance and timing, using the BBQ as a tool rather than a spectacle. With a few quality ingredients and a bit of patience, you get a meal that’s clean, whole-food focused, and unpretentious—exactly the kind of cooking Smoke & Soil is built around. It’s reliable, seasonal, and ultimately just good food shared straight from the grill.

Serves:

For the sausages and veg

if you can find them)

yellow, green), halved and deseeded

cut into thick wedges

to serve