This post may contain affiliate links. Please see disclosure form more information.

This easy Blackstone Sausage and Peppers recipe shows you how to make Italian sausage and peppers with onions on the Blackstone Griddle or any flat top grill. A complete meal ready in minutes!

italian sausages with bell peppers and onions on blackstone griddle.

Sausage and Peppers on Blackstone

One of my favorite easy dinner recipes is Italian sausage and pepper sandwiches. My whole family loves them, and even the picky eaters will eat these hearty sausage sandwiches without any complaints!

Growing up, my family cooked the sausages in an electric skillet or large skillet on the stove. I make baked sausages and peppers on a sheet pan or Instant Pot sausage and peppers or air fryer sausage, peppers and onions. You can also make this hearty meal on your flat top grill. It’s a great recipe for grilling season and takes minutes to make!

Italian sausage links, onion, bell peppers


You only need a few simple ingredients from the grocery store for this easy recipe. Full amounts are in the printable recipe card below.

  • Italian sausages — either mild or sweet Italian sausage or hot. You can also use Italian chicken sausage or turkey sausage, but the method will be slightly different since these are usually precooked.
  • Onion — a white or yellow onion
  • Bell peppers — I like a mix of red bell peppers, yellow bell peppers and orange peppers. Green bell peppers will also work.
  • Oil — We use avocado oil, but you can use vegetable oil or another oil with a high smoke point.
  • Salt and black pepper — You can add also red pepper flakes for extra heat and a sprinkle of Italian seasoning for added flavor if you like.
  • Optional Sandwich ingredients — hoagie buns, sliced provolone cheese or slices of mozzarella cheese if making sandwiches

How to Make Blackstone Sausage and Peppers with Onions

First, you will need to cut peppers and onions in thin strips. We do the prep inside and carry the meat and vegetables out on baking sheet or foil trays.

Preheat the griddle to medium heat, and add the oil to the griddle. When it’s nice and hot, place the sausages on the griddle surface. Then, place the sliced peppers and onions on the griddle next to the meat and season with salt and pepper.

Cook for about 10-15 minutes, turning the sausages over 1-2 times. Use a large grilling spatula or hibachi spatulas to turn the veggies over a few times, as well.

Use a meat thermometer or instant-read thermometer to check that the internal temperature of the meat is at least 160 degrees F. The peppers and onions should be soft and juicy. We like to add a pat or 2 of butter right before serving. This is completely optional, though.

Italian sausage, peppers and onions on flat top grill

How to Make Italian Sausage Sandwiches

To make sausage and pepper sandwiches, place a slice or 2 slices of provolone cheese or mozzarella cheese in a hoagie roll. Add an Italian sausage link and top with peppers and onions. Or, Top with more cheese and broil the sandwiches on a baking sheet until the cheese is melted. You can add marinara sauce, ketchup or BBQ sauce — one of my kids always adds BBQ sauce to her sandwiches!

cooked sausages, peppers and onions in foil pan.

Storing Leftovers

Refrigerate leftover sausage and peppers in an airtight container for 3-4 days. You can also freeze leftovers for up to 3 months. My favorite way to use leftover sausage peppers and onions is this delicious leftover sausage and peppers pasta recipe!

Recipe Tip

Use foil pans to carry prepped ingredients out to the griddle and the finished meal back into the house.

If using pre-cooked sausages, you can slice them and cook them just before the peppers and onions are done, as they cook quickly.

More Blackstone Recipes

Looking for more easy Blackstone griddle recipes, try our chicken fried rice and Blackstone smash burgers next! You can find more grilling recipes your family will love!

5 from 1 vote

Blackstone Sausage and Peppers Recipe

By: Dee
This easy Blackstone Sausage and Peppers recipe shows you how to make Italian sausage and peppers with onions on the Blackstone Griddle or any flat top grill. A complete meal ready in minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8


  • 10 sweet Italian sausage links
  • 4 bell peppers seeded and thinly sliced
  • 1 large onion thinly sliced
  • 4 tablespoons avocado oil
  • 1 tsp sea salt
  • ½ tsp ground black pepper
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Heat griddle to medium heat
  • Spread olive oil evenly on griddle surface
  • Place sausages on griddle, slightly apart
  • Place peppers and onions next to sausages, and season with salt and pepper
  • Cook for 10-15 minutes, turning sausages once or twice and stirring vegetables frequently. Sausage should be 160℉ when done, and veggies should be soft


Make sausage and pepper sandwiches using hoagie buns and mozzarella cheese or provolone cheese, if desired.
If using pre-cooked sausage, slice into thin rounds and cook when peppers and onions are almost done.


Calories: 570kcal, Carbohydrates: 6g, Protein: 21g, Fat: 51g, Saturated Fat: 17g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 25g, Cholesterol: 106mg, Sodium: 1317mg, Potassium: 509mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1864IU, Vitamin C: 80mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Leave a comment below!

For more easy recipes, sign up for the weekly newsletter and follow me on social media.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. William says:

    Wow! Made this over the weekend and what a hit! So quick and easy! Will be making these all summer long!5 stars

    1. Dee says:

      I’m glad you enjoyed the sausages. Thanks, William!