One of the best foods at the fair is so easy to make at home! Grilled Sausage, Peppers, and Onions are smoky and savory, served in soft rolls.
This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
The best part of going to the state fair is the ridiculously indulgent food, but that doesn't mean we have to wait until summer to enjoy it: Sausage, Peppers and Onions can be grilled up at home! And the savory sausage sandwiches are ready in about 40 minutes.
The sausages are first simmered in beer to keep them juicy, and then finished on the grill top to give them sear marks and smoky flavor. Pair them with sliced and grilled bell peppers and onions, and you have the most delicious sandwiches to serve for dinner or to make for a backyard barbecue.
In a nutshell... 🐿️
- What this is: My take on a State Fair classic, one that my family and I enjoy every summer at fairs like The Big Egg and the Champlain Valley Fair.
- You'll love this part: These sandwiches made with grilled sausages and tender peppers and onions are surprisingly easy to make on a backyard grill or stovetop griddle.
- How it's made: Simmer bratwursts or other sausages in beer, then grill them with sliced onions and bell peppers.
Jump to:
Why this recipe works
- The sausages stay juicy: Parcooking the sausages in beer first helps keep them from splitting open once they hit the hot grill.
- Quick to cook: The total cooking time for the sausages is only about 15 minutes!
- The veggies cook fast, too: Sliced peppers and onions take just 15 minutes to grill up; use a baking sheet on the grill and they won't fall through the grates.
More fair food!
Homemade Fried Oreos
They're even more crazy-good than you think!
Summertime state fairs
Ah, I can almost smell it: the heavenly aroma of grilling meat and veggies wafting through the fairgrounds. It's almost like there are wispy fingers of smoke drawing us closer and closer to that sausage and peppers stand.
Of course, this isn't the only great food at the fair! We took our kids to the Champlain Valley Fair in Essex Junction Vermont many times, where we indulged in frozen lemonade, fried dough, buttery ears of corn, and caramel apples.
Last year, we experienced the Big E for the first time, the huge fair in Springfield, Massachusetts. Our son had a corn dog that was about two feet long, and my husband tried dill pickle pizza. The Avenue of States has replica capitol buildings for all six New England states. The Maine Statehouse had lines out the door for baked potatoes from the Maine Potato Board!
What fairs and state fairs do you love to attend? Growing up, one of our favorites was the Schaghticoke Fair in neighboring New York. My husband remembers heading to (or sneaking into) the Vermont State Fair as a kid in Rutland, Vermont. And when he was teaching in Bridport, VT, we enjoyed the Addison County Fair & Field Days, where many of his students brought their cows, horses, and other farm animals for show and competitions.
We don't hit the rides the way we used to back in the day. (One fateful, stomach-wrenching ride on the Tilt-A-Whirl took care of that!) It doesn't matter, though, because there's still so much to see and enjoy, especially the food!
More fair food!
If you love getting sausage, peppers, and onions at the fair, you're really gonna want to check out how to make fried dough with toppings. Fans of the New York State Fair love to dig into salt potatoes there, and with my recipe, anyone can make them at home!
Why you'll love this recipe
Also known as a sausage sandwich or sausage dog with peppers and onions, this is a great recipe to pull out for a fun, family barbecue or when friends are coming over. Soft hoagie rolls are filled with savory, juicy sausages, grilled bell pepper rings, and lightly charred onions. They're a big fair-style hit.
The sausages get a quick cook on the stovetop in beer. Not only does this parcooking plump them up and give some extra flavor, but it also ensures the sausages cook through without burning or bursting on the grill.
Because the sausage and peppers on the grill recipe is ready in only 40 minutes, it's one you can even make for a weeknight dinner. Or, make the recipe ahead of time to easily reheat later.
🔪 How to make Sausage, Onions, and Peppers
Ingredients:
- Hoagie rolls: Look for these long sandwich rolls at the store or bakery. The soft rolls are big enough to hold the grilled sausages and veggies.
- Peppers: I like to use red and green bell peppers. You can also grill up other sliced peppers like spicy jalapeños, banana peppers, or poblanos.
- Onions: I use regular yellow onions; white, red, or sweet onions are fine to use, too.
- Sausages: I love making sausage and pepper sandwiches with Switchback bratwursts. Other sausages to try are sweet or hot Italian sausages.
- Beer: Par-cook the sausages in beer before grilling. I use lager or pilsner beer for this step.
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
Par-cook the sausages
Bring beer to a simmer in a large saucepan. Add in the sausages and enough water so they're just covered. Simmer the sausages for five minutes, then remove them from the pan.
Prep the vegetables
While the sausages cook, slice the bell peppers and onions into thin rings.
Grill the peppers, onions, and sausages
Grill the sliced bell peppers and onions first, until they turn soft and are browned in spots. Then grill the sausages to cook them through and give them some color.
Serve!
Cut open the hoagie rolls, and add in the grilled peppers, onions, and sausage.
Tips:
- The sausages in my photos are bratwurst or brats, but you can use hot Italian sausages or sweet Italian sausages as well.
- Precooked sausages can be used in this recipe, such as kielbasa or smoked sausage. Since these are pre-cooked, you can skip the beer bath and just heat them through on the grill.
FAQs
While I like to use Switchback bratwurst sausages, other types of sausages can be used, too. Try a sausage, peppers, and onions sandwich made with hot Italian sausage links or sweet Italian sausages. Precooked sausages can also be used in this recipe, such as kielbasa or smoked sausage. However, since these are pre-cooked, you can skip the beer bath and just heat them through on the grill.
Everyone likes something different, so I try to put out a variety of toppings to choose from. Ketchup, hot sauce, spicy mustard, and barbecue sauce are all good. Try them with some homemade Chilli Sauce. Melted cheese is pretty tasty, too. It's even good with no toppings at all!
Serve these up with sides of fried potatoes, your favorite summer sides like macaroni salad or potato salad, or buttered corn on the cob. You can also skip the rolls and serve sausage, peppers, and onions over cooked rice or pasta.
For drinks, we love to enjoy these with a cold lager or pilsner beer, or non-alcoholic drinks like lemonade and iced tea. Some wines to serve with the sausage are sweet Lambrusco or chilled rosé.
Once the sausages and vegetables are finished on the grill, let them cool completely. Place everything in an airtight container and refrigerate for up to four days. The sausage, peppers, and onions can be reheated in a covered skillet over medium heat, with a little water or beer added to help keep them moist.
It's about time to eat, don't you think? Find the Sausage, Peppers, and Onion recipe below. Here are more State Fair recipes to tempt you as well:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Sausage, Peppers, and Onions, State Fair Style
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
Ingredients
- 12 fluid ounces beer, like lager or stout
- 4 Bratwurst sausages (between 3 and 4 ounces each)
- 3 large bell peppers, washed (I like a combination of green and red)
- 2 medium yellow onions (about 6 to 7 ounces each)
- 3 tablespoons vegetable oil
- 4 sub rolls
- Any condiments you'd like such as mustard, hot sauce, shredded cheese, etc.
Instructions
Parcook sausage:
- Bring the beer to a simmer in a large saucepan over medium-high heat. Add in the 4 bratwurst sausages (brats) and just enough water so that the brats are just covered.
- Simmer the brats for 5 minutes. Then remove them from the beer. They will be plump and also a little grayish looking—but don't worry! They will get more color once you grill them. Hold the brats aside until it's time to grill.
Prepare the peppers and onions:
- While the brats simmer, slice the bell peppers into rings. Do this by laying the pepper on its side, then slicing off the top. Pull out the bundle of seeds and membranes, then tap the pepper upside down over the sink to get the loose seeds out. With the pepper still on its side, slice it into thin rings—about ¼-inch thick.
- Slice the onions into rings: slice off the bottom and peel away the outer, papery layers. Then with the onion still on its side, slice it into rings about ¼-inch thick.
Grill the veggies and brats:
- Have ready a rimmed baking sheet to place on one half of your grill grates, or a sheet of heavy duty foil. Preheat a gas grill, then turn the burners to medium.
- Place the baking sheet or foil on one half of the grill. Pour two tablespoons of the oil over the pan or foil, then spread the pepper and onion rings over it. Drizzle the last tablespoon of oil over the veggies.
- Close the cover and grill the peppers and onions, turning them every few minutes with tongs, for 10 to 15 minutes. They should be softened and browning here and there.
- About 5 minutes before the veggies are done, add the brats to the other half of the grill.
- Cook them for 5 or 10 minutes, turning them a few times—you want to finish cooking them through and give them some color and grill marks. The internal temperature of the finished brats should be 160°F.
Assemble the sausage, peppers, and onions:
- If the sub rolls aren't already cut, slice them open now. Lay some grilled peppers and onions in each roll and then add a grilled sausage to each. Add a few more rings of peppers and onions to the top of each sausage.
- Serve the sausages and folks can add toppings like shredded cheese, hot sauce, ketchup, spicy mustard, horseradish—go nuts! Enjoy.
Notes
- The sausages in my photos are bratwurst or brats, but you can use hot or sweet Italian sausages as well.
- Precooked sausages can also be used in this recipe, like kielbasa or smoked sausage. Since these are pre-cooked, you can skip the beer bath and just heat them through on the grill.
Nutrition
The Griller says
This recipe brings the fair to your backyard! Juicy sausages, sweet peppers, and onions grilled to perfection for a nostalgic and delicious treat! A delight!
Nancy Mock says
That's exactly what I was going for 🙂 Thank you for giving my recipe a try!
sam says
the alcohol is not necessary it gives the sausage a terrible aftertaste i had to throw it all away and make new by using water in place of beer.
Nancy Mock says
Hi Sam, I stick to lagers or occasionally a stout to simmer the sausages, which enhances their flavor nicely. You should avoid using IPAs or bitter/sour types of beer as they can leave a bitter aftertastes. Using water instead of beer to simmer the brats is perfectly fine, too. Thanks!
TimB says
So far this is the best recipe that I have found amongst all in my search.
While I'll be using vegan sausage in mine, the rest is the same as yours. Thanks for posting it.
Nancy Mock says
I'm so glad you like it, Tim! Thanks for sharing this with me!
Anonymous says
This is one of my favorites too!! Yum!
Nancy Mock says
Thanks for checking out my post!