Smoked Sausage and Peppers with Bologna
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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 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
- 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 original 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!
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
- ½ cup vegetable or Olive oil
- 1 cup Jeff's original rub
- 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 original 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
I will definitely try this recipe. I love smoked bologna and have done it many times. I usually buy a small bologna that is about three inches in diameter and six inches long. Take the casing off and make cuts about three quarter inch deep down the length around it. 5 or 6 will do. Smear a little mustard lightly all over it and coat it heavy with rub. The cuts will allow it to spread out into a star shape when smoked, just slice it and slap it on a piece of bread. That’s what I call a Texas bologna sandwich. Think I will get my smoker cranked up!
Jeff, when I first brought your recipes, I thought by doing so I would get your smoking post without advertisements. Has this been changed.? My order number was S19386.
Great, easy recipe to enjoy sausages with – real crowd pleaser. I threw in a box of bowtie pasta at the end of the cook and it was a nice add. Boiled the pasta just a few minutes before the “done” mark and added to the smoker pan with the sausages/peppers for 10-15 minutes.
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!