Grilled Polish Sausage Recipe

Closeup side view shot of sausage and peppers sandwiches on a white platter.

This easy and delicious grilled Polish sausage recipe combines smoky sausage with vibrant, sweet bell peppers for a quick, satisfying meal that won't heat up the house. Serve them in buns for the perfect easy weeknight meal!

5 from 32 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 591kcal

Equipment

Ingredients

4 Polish sausages
3 bell peppers
2 tablespoons olive oil
salt to taste
pepper to taste
grill spray or oil to brush on grill grates
4 sausage buns optional

Instructions

If you are using kielbasa that is already smoked, you are mainly just getting heating the sausage through and getting a nice char on the exterior. Preheat the grill to medium-high heat (350 degrees Fahrenheit), placing the grill pan for the peppers on the grill grates while it heats up.
While the grill is heating, chop the bell peppers and toss them in olive oil, salt, and pepper.
Spray the grill grates with nonstick spray, or brush with a bit of oil. Then, add the peppers to the basket and place Polish sausage links on the hot grill.
Cook for 15 to 20 minutes with the lid on (for gas grill) or lid off (for charcoal grill). Occasionally stir the peppers around in the grill basket and flip the sausages, checking for doneness and ensuring they aren't getting too dark.
Near the end of the cook time, you can place the open buns on the grill to add some color, or you can toast them in a toaster, a pan, or in an air fryer.
Measure the sausages to ensure they have reached an internal temperature of 165 degrees Fahrenheit, then remove them from the grill to rest for a few minutes before serving. The bell pepper is ready when it's cooked through and lightly charred.
Serve sausages on a bun with the grilled peppers and toppings of choice.

Notes

General

You can also make this on the grill pan using the same temperature. It will cook in about 4-6 minutes per side. Cook the peppers separately in a skillet. If using fresh, raw sausages, be sure to check that the internal temperature has reached 165 degrees F before serving.
This recipe also works for Italian sausage.

Storage and Reheating

Fridge Store leftover sausage and peppers in an airtight container in the refrigerator for 3 to 4 days.
Freezer While it is safe to freeze cooked sausage and peppers, I do not recommend it. The texture of the dish will not be ideal when it is defrosted.
Reheating To reheat the leftovers, you can use the microwave (watch for splatter!) or reheat them in the pan with a bit of oil. Preheat the grill to low heat and cook the sausage for about 5 minutes or until heated through.

Nutrition