If you’re looking to spice up your grilling game, Spicy Sriracha Grilled Sausage and Peppers is about to be your new obsession. Every bite is bursting with juicy bratwurst, smoky charred veggies, and just the right punch of spicy, garlicky flavor—it’s a backyard feast in under 30 minutes!
Why You’ll Love This Recipe
- Absolute Flavor Bomb: The heat from sriracha, the juicy brats, and sweet peppers combine into a seriously crave-worthy dinner.
- Quick, No-Fuss Prep: You’ll be amazed at how little cleanup is required, and how fast this comes together—even on busy weeknights.
- Grill Magic, Year-Round: Whether it’s backyard grilling in summer or using a grill pan inside, you can enjoy Spicy Sriracha Grilled Sausage and Peppers anytime.
- Fun to Customize: Mix up the peppers, swap in your favorite sausages, or turn up the heat—the possibilities are endless!
Ingredients You’ll Need
One of the best things about Spicy Sriracha Grilled Sausage and Peppers is that you probably have most of the ingredients in your kitchen already. Each item plays an essential role, adding juicy texture, smoky char, or just the right zing.
- Johnsonville Firecracker Bratwurst Sausages: These brats pack some heat and smoky flavor, balancing perfectly with the veggies and sriracha.
- Bell Peppers (any color): Use a colorful mix for the prettiest platter—plus, each color adds a unique sweetness.
- Red Onion: Grilled red onions turn sweet and tender, soaking up the spicy marinade.
- Olive Oil: Helps the marinade cling to the veggies and prevents sticking on the grill.
- Sriracha: The star of our spicy show—adjust the amount to match your ideal heat level!
- Garlic Powder: Adds a mellow, savory undertone that makes everything irresistible.
- Salt and Pepper: Essential for drawing out natural flavors and pulling all the ingredients together.
Variations
Once you’ve made Spicy Sriracha Grilled Sausage and Peppers, you’ll be inspired to play chef—so many swaps and add-ins work beautifully, and it’s easy to tailor to your cravings or dietary needs.
- Milder Version: Swap the Firecracker brats for mild Italian sausage and reduce the sriracha for a touch of gentle heat.
- Plant-Based Tweak: Use your favorite vegetarian or vegan sausages and keep the veggies and marinade the same for a satisfying meat-free feast.
- Different Veggies: Try adding zucchini rounds, sliced mushrooms, or even cherry tomatoes—anything that grills well is fair game.
- On a Bun: Tuck the sausage and peppers into toasted hoagies, top with melty cheese, and serve hot-dog style for a crowd-pleasing sandwich.
How to Make Spicy Sriracha Grilled Sausage and Peppers
Step 1: Marinate the Veggies
Whisk together the olive oil, sriracha, garlic powder, and a good pinch of salt in a big mixing bowl. Toss in the chopped bell peppers and slices of red onion, stirring until everything is glossy and coated. Let the veggies soak up the flavor—the longer the better, but even ten minutes does wonders.
Step 2: Grill the Sausages
Preheat your grill to medium heat. Place the brats right on the grates and let them cook, turning every few minutes, until they start to brown and you can smell that savory sizzle. You’re looking for an internal temp of 165°F—juicy, not dry!
Step 3: Grill the Veggies
As the sausages begin to brown, add the marinated peppers and onions to a grill basket or spread them across a sheet of heavy-duty foil. Grill alongside the brats, flipping occasionally, until the veggies are caramelized, tender, and a little charred around the edges.
Step 4: Serve and Enjoy
Once everything is off the grill, pile the sausages high on a platter and scatter the spicy peppers and onions over the top. Serve on their own or pile into toasted rolls—either way, you’re in for a seriously spicy, delicious meal!
Pro Tips for Making Spicy Sriracha Grilled Sausage and Peppers
- Get That Char: Use a grill basket for vegetables to maximize caramelization without losing a single delicious slice through the grates.
- Adjust the Heat: Taste your marinade before adding veggies—a little extra sriracha can turn up the fire, or blend in a touch of honey for balance.
- Make Ahead Magic: You can marinate the veggies up to 24 hours in advance, which only intensifies their flavor and makes dinnertime a breeze.
- Check Sausage Temp: Insert an instant-read thermometer into the center of your brat—165°F is perfect for juicy, fully-cooked results.
How to Serve Spicy Sriracha Grilled Sausage and Peppers
Garnishes
For that chef’s-kiss finish, sprinkle with fresh chopped cilantro or parsley, and offer extra sriracha or hot sauce at the table for heat-seekers. A sprinkle of flaky sea salt over the veggies really makes the colors and flavors pop.
Side Dishes
Spicy Sriracha Grilled Sausage and Peppers pairs up deliciously with grilled corn on the cob, a cool cucumber salad, or classic potato salad. To soak up extra juices, serve with toasted hoagie rolls or a side of garlic bread hot off the grill.
Creative Ways to Present
Make it festive by serving everything straight off a board with tongs for a DIY sausage bar. Or, pile the sausages and peppers into split-top buns, top with creamy slaw, and call it the ultimate summer sandwich! For a lower-carb platter, serve sliced sausages and veggies over a fluffy bed of quinoa or mixed greens.
Make Ahead and Storage
Storing Leftovers
Store any leftover sausage and veggies in airtight containers in the fridge—they’ll keep fresh for up to three days and often taste even better as the flavors mingle.
Freezing
If you made extra, freeze the cooked sausages and veggies in separate bags or containers for up to two months. Thaw overnight in the fridge for the best texture.
Reheating
To reheat, warm the sausage and peppers in a covered skillet over medium-low heat, with a splash of water or broth to keep them juicy. Alternatively, microwave in 45-second bursts until steaming hot.
FAQs
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Can I use a different type of sausage for Spicy Sriracha Grilled Sausage and Peppers?
Absolutely! Feel free to substitute with smoked sausage, Italian links, chicken or turkey brats, or even plant-based sausage. Just choose something sturdy enough for the grill—you’ll still get that great spicy flavor from the marinade and veggies.
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Is this recipe very spicy? Can I control the heat?
The heat level is totally adjustable based on how much sriracha you add. For a gentler kick, use less sriracha or swap in a mild hot sauce. Love the heat? Add more sriracha or a pinch of chili flakes to the marinade.
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Can I prepare Spicy Sriracha Grilled Sausage and Peppers ahead of time?
Yes! You can marinate the veggies up to a day in advance and refrigerate, or grill everything and reheat before serving. It’s a meal-prepper’s dream for busy weeks or low-fuss entertaining.
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What if I don’t have a grill?
No problem—use a stovetop grill pan or even your oven’s broiler. The veggies and sausage still caramelize beautifully, and you’ll get plenty of that irresistible spicy-sweet flavor.
Final Thoughts
This Spicy Sriracha Grilled Sausage and Peppers recipe is everything I love about summer dinners: bold flavors, minimal fuss, and so much room to make it your own. If you’re craving something hearty, zesty, and full of color, give this dish a try—you’ll wonder how you ever grilled without it!
Print
Spicy Sriracha Grilled Sausage and Peppers Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Spicy Sriracha Grilled Sausage and Peppers recipe is a delicious and fiery twist on classic grilled sausages. The combination of Johnsonville Firecracker Bratwurst Sausages, colorful bell peppers, and red onion marinated in a spicy sriracha mixture creates a flavor explosion that is perfect for your next barbecue.
Ingredients
Ingredients for Spicy Sriracha Grilled Sausage:
- 1 package Johnsonville Firecracker Bratwurst Sausages
Ingredients for Marinated Peppers:
- 2 bell peppers (colors of your choice)
- 1 red onion
- olive oil
- sriracha
- garlic powder
- salt and pepper
Instructions
- Prepare the Marinated Peppers: In a large mixing bowl, combine olive oil, sriracha, garlic powder, salt, and pepper. Add chopped bell peppers and red onion, ensuring they are well-coated. Let marinate to enhance flavors.
- Grill the Sausages: Cook the Johnsonville Firecracker Bratwurst Sausages over medium heat on the grill until they reach an internal temperature of 165°F.
- Roast the Veggies: Grill the marinated peppers and onions in a grill basket or on heavy-duty aluminum foil until tender and slightly charred, flipping as needed.
Notes
- Veggies can be marinated up to 24 hours in advance for a more intense flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 8g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 3g
- Protein: Approximately 18g
- Cholesterol: Approximately 60mg
