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Grilled Sausage Rope with Peppers and Onions

Cooking a sausage rope is an impressive way to change up a traditional summer grilled staple. Serve this 5-ingredient dish with rice or rolls for an easy weeknight meal.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
339 calories per serving


> 2 medium red onions
> 1 (6-count) pkg rainbow peppers
> 3 tbsp olive oil, divided
> 1 tbsp Italian seasoning
> 1 (16 oz) pkg Italian Sausage Rope


Set grill or grill pan to medium. Trim the top and bottom off the onions. Cut onions into quarters and remove skin. Separate quarters into layers and add onions to a large bowl. Cut the bell peppers into quarters lengthwise, discarding the stems and seeds. Add peppers to bowl with onions. To bowl, add 2 tbsp oil and the Italian seasoning. Season with salt and pepper. Toss to coat vegetables.
Meanwhile, thread two 10-inch skewers crisscross through the sausage to secure coil in place, making sure sausage ends are secured. Brush sausage with remaining 1 tbsp oil.
Add sausage and vegetables to grill, working in batches as needed. Cook 10–12 min., until sausage is cooked through and vegetables are tender, flipping halfway. Transfer vegetables to a large serving platter and top with the sausage. Cut sausage into 3-inch-long pieces and serve.


If you can't find a sausage rope, try grilling sausage links instead. Simply pierce two skewers through three sausages, leaving a gap in between. Repeat with remaining sausages and more skewers as needed. Grill, flipping occasionally, until internal temperature reaches 160°F.

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