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 my original rub (Purchase formula here | Purchase bottled rub) 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
- ½ cup Vegetable or Olive oil
- 1 cup Jeff's original rub (Purchase formula here | Purchase bottled rub)
- Gallon size ziptop bag
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.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 original rub (Purchase formula here | Purchase bottled rub)
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!
✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!
We ship blazingly fast and orders over $50 ship free!
You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.
Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!
With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we’ll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
Printable Recipe
Smoked Sausage and Peppers with Bologna
Ingredients
- 4-8 links of smoked sausage
- 2 lbs bologna ((optional))
- 4-6 bell peppers ((color assortment looks best))
- 1 large white onion
- 1/2 cup vegetable or Olive oil
- 1 cup Jeff’s original rub recipe
- Gallon size ziptop bag
Instructions
- 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.
- Place the meat and vegetables into a large ziptop bag with ½ cup of oil and 1 cup of Jeff's rub
- 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 into a 9x13 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
Everything I have smoked has been excellent with the rub love it. Few weeks back was a recipe for smoked peach cobbler. I thought I had it saved but… if anyway I could get the recipe for that would really appreciated. Thanks keep smoking
Look like I missed this one when it came though.. here’s a list of our dessert recipes
Jeff,
OH My we had a social distancing cook out I doubled the recipe smoked it and there were no leftovers. Neighbors all want the recipe I shared.
Do not omit anything the first go around you will get a better idea of what you and your family / friends like that way.
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.
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!!!!….
I highly recommend not omitting the bologna – nothing better! Great recipe Jeff!