Chicken Sausage with Peppers and Onions

Chicken Sausage with Peppers and Onions

This hearty five-ingredient meal comes together in 20 minutes. 

Chicken Sausage with Peppers and Onions
Makes 4 servings
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  1. 1 tablespoon vegetable oil
  2. 1 (12-ounce) package chicken andouille sausage,* cut into 3-inch pieces
  3. 6 to 8 mini tricolor sweet peppers
  4. 1 red onion, quartered
  5. 3 cloves garlic, split lengthwise
  6. 3 sprigs fresh rosemary, cut in half
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon ground black pepper
  1. Preheat grill to 400°. Heat a 10-inch cast-iron skillet on grill for 10 minutes; add oil.
  2. Add sausage, sweet peppers, red onion, garlic, rosemary, salt, and black pepper. Grill, covered, until sausage and vegetables begin to char, about 10 minutes. Turn sausage and vegetables; grill, covered, until a meat thermometer inserted in thickest portion of sausage registers 165°, about 10 minutes more.
  1. *We used Johnsonville Andouille Chicken Sausage.
Taste of the South


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