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Beer Marinated Italian Sausage

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Beer Marinated Italian Sausage with sauteed peppers and onions Great for game day! Cook the marinate the night before the big TailGate Party and then just heat on your grill for 3-5 minutes while the sausage cooks.

Beer Marinated Italian Sausage with sauteed peppers and onions ~Great for game day! Cook the marinate the night before the big TailGate Party and then just heat on your grill for 3-5 minutes while the sausage cooks.this is an easy cleanup so you can watch the game as you eat. A very healthy recipe, your guests will eat until the entire dish is gone. No need to worry about leftovers or a messy preparation at the party. No spoilage here either in the heat. This sausage is a great substitute for the normal hot dog fare on the grill. Try it with your favorite sausage today!

For more Father’s Day ideas see Dad’s Day Delights

Beer Marinated Italian Sausage with sauteed peppers and onions ~Great for game day! Cook the marinate the night before the big TailGate Party and then just heat on your grill for 3-5 minutes while the sausage cooks.

Beer Marinated Italian Sausage

Beer Marinated Italian Sausage with sauteed peppers and onions.
5 from 18 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: bbq, game
Method: Grill
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Adjust Servings: 12
Calories: 77.2kcal
Author: Marilyn Lesniak

Ingredients

  • 2 packs Italian sausage of your choice
  • 2 12 oz. bottles of a dark lager style beer do not spend too much money as it is just a marinade
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard powder
  • 3 large white onions divided
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons Montreal Steak seasoning or A1
  • 12 hoagie rolls or other hearty large split style bun
  • 1 bottle Dijon mustard

Instructions

  • In a pan, place the sausage in a single layer and pierce several times with a fork.
  • Add thinly sliced white onions, and cover with beer.
  • Refrigerate over night and allow the flavors to marry
  • Cut red pepper, green pepper, and remaining onion in thin strips, season with steak seasoning and reserve in a pan.
  • Preheat your grill - preferably your charcoal grill and place marinated sausages on rack.
  • Cook until temperature reaches 160 degree internal temperature.
  • While the sausage is cooking cook the peppers and onions in the pan on the grill until tender.
  • Place your buns on the grill to get a light char and place the cooked sausage inside
  • Top with the sauteed peppers and Dijon mustard

Notes

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Nutrition

Serving: 1g | Calories: 77.2kcal (4%) | Carbohydrates: 11.8g (4%) | Protein: 1.4g (3%) | Fat: 3.1g (5%) | Saturated Fat: 0.04g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 76.2mg (3%) | Potassium: 0mg | Fiber: 1.9g (8%) | Sugar: 8.5g (9%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  3. Miz Helen says

    This would be a great meal, we would love your combination of Beer Marinated Italian Sausage! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply

  14. Rachel says

    My husband makes beer marinated bratwurst and its delicious! I am going to have to ask him to add peppers like your next time. I am a bit confused though. Do you cook the sausages and peppers separately on the grill after marinating?

    Reply

    • Marilyn Lesniak says

      Rachel, thanks for asking. I cook the onions and peppers separately, a lot of times the night before. You can take precooked sausage and add it in the marinate (peppers, onions, et al) and put it in the fridge. I wouldn’t add it though unless it was precooked or smoked. I am funny about pork and sausage. Then, when you are ready to serve, reheat the marinate while you grill or cook up the sausage. I do them separately. Less work and mess if you are grilling to entertain. You can have it all hot and ready to go in a matter of minutes! I like my sausage blackened and ready to pop. You can cook to order by doing them separate. I reheat the marinade in a pan. Let me know how it comes out!

      Reply

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