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
- Vegetable or Olive oil
- 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!
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.
I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.
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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
- 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
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
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!