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Smoked Italian Sausage and Peppers

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This method of smoking and then searing, followed by a return to the sauce, creates a complex layering of flavors and textures, making for a truly satisfying dish.


  • Dirusso’s Italian sausage (a mix of hot and medium, hot variety with added Calabrian chili)
  • Bell peppers, sliced
  • Onions, sliced
  • Bay leaves
  • DeVitis Sugo Fresco sauce


  1. Prepare the Foil Pans:
    • Take two large foil pans. These will be used to hold the sausages, peppers, onions, and sauce during the smoking process.
  2. Combine Ingredients in Pan:
    • Place the sausages in the foil pans. Distribute the sliced bell peppers and onions evenly among the sausages.
    • Add bay leaves to each pan for aromatic flavor.
    • Pour DeVitis Sugo Fresco sauce over the sausage and vegetables. The sauce will help to keep everything moist during the smoking process and will infuse the ingredients with additional flavor.
  3. Smoke the Mixture:
    • Preheat your smoker to 275°F. Place the foil pans in the smoker and let them cook for about 4 hours. The slow cooking process allows the smoke to permeate the sausages and vegetables, giving them a deep, smoky flavor.
  4. Sear the Sausages:
    • After 4 hours of smoking, carefully remove the sausages from the foil pans and place them directly on the grill grates of a preheated grill at 700°F.
    • Sear the sausages quickly on all sides until they develop a nice char. This step adds a delightful texture and flavor to the outer layer of the sausages.
  5. Finish in the Sauce:
    • Once seared, return the sausages to the foil pans with the peppers, onions, and sauce. The sausages will absorb some of the sauce, becoming even more flavorful.
  6. Serve:
    • Serve the sausages and peppers hot, directly from the foil pan, or transfer to a serving dish if preferred.
    • Enjoy with a side of crusty bread, over pasta, or with a fresh salad to complete the meal.
  • Author: Lucas Krammes
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