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+ servings

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
Cook Time 2 hours
Servings 6
Author Jeff Phillips


  • 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


  • 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