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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.
Course
Entree
Cuisine
Hot Smoking
Prep Time
25
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
25
minutes
minutes
Servings
6
Author
Jeff Phillips
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