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.
Servings 6
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