Smoked Sausage and Peppers with Bologna

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.

• 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)

• 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

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.

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

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

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

Slice the onion into pieces.

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

Looks good!

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)

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.

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

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.

Serve over rice or on top of buns and enjoy!

***Note: you get the Texas style rub recipe free with your order!

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Printable Recipe

Print

Smoked Sausage and Peppers with Bologna

Prep Time

25 mins

Cook Time

2 hrs

 

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.

Course: Entree

Cuisine: Hot Smoking

Servings: 4 -6

Author: Jeff Phillips

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
• 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