One of our favorite fair foods is so easy to make at home! Make savory State Fair Sausage and Peppers on the grill with plenty of onions.
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My favorite part of going to the state fair is the ridiculously indulgent food. Sometimes though, we just can’t get to the fair because of other plans or a lack of cash. These times—and any time of the year, really—are perfect opportunities to make Sausage and Peppers at home. They're made with bratwurst sausages simmered in beer before they hit the grill.
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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 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!
Homemade Fried Oreos
They're even more crazy-good than you think!
How long do sausages take to grill?
Because the bratwurst sausages are raw, they must be cooked long enough to reach an internal temperature of 160°F. To help get them to this temperature faster without bursting, burning, or drying out I first par-cook the sausages using a little beer bath on the stovetop.
Just five minutes of simmering gives the meat a headstart while keeping them moist, and infuses them with a flavor from the brew. After this, the sausages only need another 5-10 minutes on the grill where they get crispy edges and lovely grill marks.
How long does it take to grill peppers and onions?
Tossed in a little oil, the peppers and onions grill up in 10-15 minutes. I like to spread them out on a baking sheet set right on the grill grates. This way, no veggies fall through the slats and they still get tender with browned edges.
Why you'll love this recipe
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Also known as a 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, tender rings of peppers, 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 plump them up and give some extra flavor, but it also makes sure the sausages cook through without burning or bursting on the grill.
🔪 How to make State Fair Sausage and Peppers
Ingredients:
- Hoagie rolls: Long rolls to have everything
- Peppers: I like to use both red bell peppers and green bell peppers
- Yellow onions: to slice up
- Bratwurst sausages: I love Switchback brats but you can use your favorite
- Beer: It's used to par-cook the sausages before grilling
- Step 1: 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.
- Step 2: Prep the veggies: While the sausages cook, slice the bell peppers and onions into thin rings.
- Step 3: Grill: Grill the peppers and onions first they're soft and browning. Then grill the sausages to cook them through and give them some color.
- Step 4: Serve: Cut open sub rolls, add in peppers, onions, and then sausage.
FAQs
I like to use Switchback bratwurst sausages. Other types that work well are hot or sweet Italian sausages. Precooked sausages can also 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.
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. Melted cheese is pretty tasty, too. It's even good with no toppings at all!
In my recipe, the sausage is tucked inside a soft bun with grilled onions and peppers. You can also skip the roll and serve them over cooked rice or over pasta.
Serve these up with sides of fried potatoes, your favorite summer sides like macaroni salad or potato salad, or buttered corn on the cob.
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.
It's about time for some Sausage and Peppers, state fair style, don't you think? Find the recipe below. Here are more recipes to tempt you as well:
💬 How do you like this fair food at home? Leave a comment below.
📖 Recipe
Sausage and Peppers, State Fair Style
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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
Cook the brats on the stovetop:
- 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 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 10-15 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 sausage 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
TimB
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
I'm so glad you like it, Tim! Thanks for sharing this with me!
Anonymous
This is one of my favorites too!! Yum!
Nancy Mock
Thanks for checking out my post!