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Grilled Sausages, Peppers and Onions with Creole Mustard Sauce

Prep Time:

10 mins.

Cook Time:

20 mins.

Yield:

6 to 8 Servings

Grilled sausages and peppers are a simple main dish requiring minimal prep and cooking time, making them a great bring-along for potlucks and parties. Whip up an easy dipping sauce with mayonnaise and Creole mustard and it’s ready to serve.

Ingredients

  • 3 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded and cut into wide strips
  • 1 yellow bell pepper, stemmed, seeded and cut into wide strips
  • 1 Anaheim pepper, stemmed, seeded and cut into wide strips
  • 1 jalapeño pepper, stemmed, seeded and cut into wide strips
  • 1 large yellow onion, sliced 1/2-inch thick
  • 1 bunch scallions, trimmed
  • 1 sprig fresh thyme (or rosemary)
  • Salt, to taste
  • Pepper, to taste
  • 1 (12-ounce) package bratwurst
  • 1 (12-ounce) package kielbasa
  • 1 (12-ounce) package chicken sausage
  • 1 (12-ounce) package Italian sausage

Creole Mustard Sauce

  • 1/2 cup Blue Plate®️ Mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon Worcestershire sauce

Directions

  1. Preheat grill or grill pan to medium-high heat, about 400℉.
  2. Toss peppers, onions, scallions and thyme with olive oil and season with salt and pepper. Using a fork, prick small holes in the sausages to allow steam to escape.
  3. Transfer peppers and onions to a grill basket, aluminum foil packet or directly to the grill and cook until tender, about 10 minutes. Keep warm on a platter.
  4. Make Creole Mustard Sauce: Combine mayonnaise, mustards and Worcestershire in a small bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve.
  5. Place sausages on the grill and cook, turning often, until completely cooked, about 10 minutes. Transfer to a platter or cutting board and serve with Creole Mustard Sauce on the side.

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