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.

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 (Purchase formula here | Purchase bottled rub)
  • Gallon size ziptop bag
IMG 0244Please 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.

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.

IMG 5281

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 original rub (Purchase formula here | Purchase bottled rub)

IMG 5293

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.

IMG 5294

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!

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Jeff's Rubs and Sauce

✅ 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!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
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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.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

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.

Amazon | Barnes & Noble

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Printable Recipe

smoked sausage and peppers 1000 575x384 1
Print Recipe
4.5 from 2 votes

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.
Prep Time25 mins
Cook Time2 hrs
Servings: 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

  • 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.

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
  • 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.

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

  • Serve over rice or on top of buns