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Jobu & Mrs. Jobu's Sausage & Peppers

Jobu Posts: 1
edited November -1 in Pork


• See below for Ingredients *


1 package Italian style sausage (hot or sweet, your choice)
Several whole peppers(red, green, or yellow, use all 3 for more color)
Several large onions
1 bottle Italian dressing (Wishbone, etc...)
Loaves of crusty Italian bread or French bread.


Remove sausage from package, rinse and set aside
Remove seeds from peppers,rinse and slice lengthwise ½&#034 - 1&#034 strips
Slice onion lengthwise ½&#034 - 1&#034 strips

Combine sausages, onions and peppers and place into large bowl or zip lock bag and pour in the Italian dressing (enough to coat everything, if you want to add more go ahead). Let sit for several hours (overnight is better).

Drain dressing from container and put ingredients in a basket like the one I used or something similiar (sprayed with PAM)to keep the veggies from sticking too bad and falling.

With Egg humming along at 260º with your choice of smoking wood, place the basket on the Egg. Smoke for approx 1 hr, shaking the contents every 20-30 mins to keep veggies from sticking and turning black.

Now crank the Egg to about 350º and shake the contents every 10 mins until the veggies start to char. Remove the veggies, add a dash of kosher salt and ground pepper (a dash of hot sauce if you are so inclined) mix and cover to keep hot.

Now raise the temp to 375-400º to get a nice crunchy exterior on the sausages. Turn them frequently until a polder reads 160º-165º.

Remove sausages. Cut some bread long enough to hold a sausage or two. Put a layer of peppers and onions on the bread. Cut the sausage in half lengthwise if you wish or just slap 'em on top of the veggies. Season w/S&P if you want, close it up and enjoy.


Serve with a cold one or a nice big red wine, like a Sangiovese!

Number of Servings:

Time to Prepare: