Smoked sausage and peppers is always a great combination. If you are feeling adventurous try it Oklahoma style and add some chunks of bologna as well. Many folks may already do something like this on the grill or even in the skillet but using Jeff's original rub (purchase recipes here) for the seasoning and cooking it in the smoker for a couple of hours will really kick up the flavor.

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Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Pecan, cherry or apple (fruit woods work great)
What You'll Need
  • 4-8 links of smoked sausage
  • 2 lbs bologna (optional)
  • 4-6 bell peppers (color assortment looks best)
  • 1 large white onion
  • Vegetable or Olive oil
  • Jeff's original rub recipe (purchase recipes here)
  • Gallon size ziptop bag

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubUse Jeff's original rub (Jeff's Naked Rib Rub) liberally on this dish to seriously “kick up” the flavor and make this a dish that you do time and time again.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

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Step 1: Prepare the Meat and Vegetables

If you are doing sausage with bologna, you will want to have about 4 sausage links and about 2 lbs of bologna.

If using sausage only, you'll want to use an extra 3-4 links.

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Cut the sausage up into pieces that are about 1-2 inches long.

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Cut the bologna up into chunks as well. Don't forget to remove the wrapper 😉

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Remove the stem, core and seeds from the peppers and slice them up into strips as shown.

Slice the onion into pieces.

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I went ahead and put everything in the bowl to make sure it was going to fit properly.

Looks good!

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Step 2: Marinate Overnight

Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeff's rub (purchase recipes here)

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Place the bag into the fridge overnight if possible to let all of the flavors meld together or at least for a couple of hours.

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When the marinating is finished, pour the contents back into the 9×13 or whatever container you are using.

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Step 3: Smoke Sausage and Peppers with Bologna

Set up your smoker for indirect cooking at about 225°F for 2 hours or until the vegetables are sufficiently tender to your liking.

Apply smoke from cherry, apple or your favorite smoking wood for at least 1 hour or you can keep it going for the full 2 hours for great flavor.

Stir the meat and vegetables 3-4 times during the process to make sure the smoke has access to everything.

When the vegetables are tender to your liking and the meat has had time to get sufficiently hot and smokey, the dish is complete.

Step 4: Serve the Deliciousness

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Serve over rice or on top of buns and enjoy!

Get the Digital Recipes for Jeff’s Rub and Sauce


**Instant Download!**

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jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

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Order the Recipes for Jeff's Rub and Sauce

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Printable Recipe

4.5 from 2 reviews
Smoked Sausage and Peppers with Bologna
 
Prep time
Cook time
Total time
 
Smoked sausage and peppers is always a great combination. If you are feeling adventurous try it Oklahoma style and add some chunks of bologna as well.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 4-6
Ingredients
  • 4-8 links of smoked sausage
  • 2 lbs bologna (optional)
  • 4-6 bell peppers (color assortment looks best)
  • 1 large white onion
  • Vegetable or Olive oil
  • Jeff’s original rub recipe
  • Gallon size ziptop bag
Instructions
Step 1: Prepare the Meat and Vegetables
  1. If you are doing sausage with bologna, you will want to have about 4 sausage links and about 2 lbs of bologna.
  2. If using sausage only, you'll want to use an extra 3-4 links.
  3. Cut the sausage up into pieces that are about 1-2 inches long.
  4. Cut the bologna up into chunks as well. Don't forget to remove the wrapper 😉
  5. Remove the stem, core and seeds from the peppers and slice them up into strips as shown.
  6. Slice the onion into pieces.
Step 2: Marinate Overnight
  1. Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeff's rub
  2. Place the bag into the fridge overnight if possible to let all of the flavors meld together or at least for a couple of hours.
  3. When the marinating is finished, pour the contents into a 9x13 or whatever container you are using.
Step 3: Smoke Sausage and Peppers with Bologna
  1. Set up your smoker for indirect cooking at about 225°F for 2 hours or until the vegetables are sufficiently tender to your liking.
  2. Apply smoke from cherry, apple or your favorite smoking wood for at least 1 hour or you can keep it going for the full 2 hours for great flavor.
  3. Stir the meat and vegetables 3-4 times during the process to make sure the smoke has access to everything.
  4. When the vegetables are tender to your liking and the meat has had time to get sufficiently hot and smokey, the dish is complete.
Step 4: Serve the Deliciousness
  1. Serve over rice or on top of buns
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Tracy October 5, 2015 at 9:38 am - Reply

    Love the recipe but for some reason the peppers come out bitter. I’ve made it twice and making again this week but removing the peppers. BTW I use an electric smoker.

  2. Charles March 23, 2015 at 1:48 pm - Reply

    Jeff, after I made this and brought it into the house it was gone in 10mins My friends and family could not believe that I used bologna they all rated your dish a 10 star dinner. Thanks for the home run again!!!!….

  3. Tom March 19, 2015 at 1:49 pm - Reply

    I highly recommend not omitting the bologna – nothing better! Great recipe Jeff!

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