Sheet Pan BBQ Sausages and Peppers

My teenage grandson studied the contents of my fridge with careful consideration. Noshing on a heaped plateful of holiday leftovers as a midnight snack was an honored tradition in our household. Many nights my husband and I were lulled to sleep by the rhythmic mechanical hum of the microwave as our teenage and adult children congregated in the kitchen, reheating the last two slices of brisket and a Miami rib or three. My grandson’s eyes lit up as he discovered the pan of sausage and peppers in the furthest corner of the refrigerator. Jackpot!

Sheet Pan BBQ Sausages and Peppers

Kosher and sausage were two worlds apart, aside from the ever popular hot dog, up until the last ten years. Today you can choose from a global smorgasbord of kosher sausage flavors, from German brats and hot Mexican chorizo to well spiced Jamaican jerk chicken sausage and South African boerewors flavored with coriander and vinegar thanks to kosher producers who haven’t stopped innovating to satisfy the demand for new products for discerning consumers. Kielbasa is the star in this recipe for sausage and peppers by culinary wonder Miriam Pascal, published in her outstanding cookbook, Real Life Kosher Cooking. Its smoky, garlic flavor perfectly complements the sweet and charred taste of the roasted peppers. When my grandson removed the lid from the container of sausage and peppers he seemed a bit disappointed that most of the sausages were missing. I plead the Fifth.

Assemble your ingredients. Preheat the oven to 425 F. and line a large baking sheet with parchment. Remove the seeds and membranes from the peppers and cut into slices 1/2-inch thick. Cut the Spanish onion in half and slice into half moons.

Combine the sauce ingredients. Spread the vegetables on the prepared baking sheet and coat evenly with the sauce. Bake the sausage and pepper mixture at 425 F. for 25 minutes. The sausages should be browned and caramelized and the tips of the peppers slightly charred when done. Enjoy the sausages and peppers as a side dish or stuffed in a roll or baguette for a light supper.

Print Recipe

Sheet Pan BBQ Sausage and Peppers

Meat, Chicken and Fish

By Miriam Pascal, Real Life Kosher Cooking – Serves: 6

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Lightly charred roasted peppers and garlicy kielbasa baked in a smoky barbecue sauce.

Ingredients

• 1 (8-ounce) package Kielbasa sausage, cut into 1/2-inch slices
• 1 large Spanish onion, cut into half-moons
• 1 red bell pepper, sliced
• 1 orange pepper, sliced
• 1 yellow bell pepper, sliced
• Sauce
• 1/2 cup barbecue sauce
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon smoked paprika

Instructions

1

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

2

Slice the peppers into strips approximately 1/2-inch wide. Cut the onion in half and slice into half moons.

3

Add the onions and peppers to the prepared pan.

4

Combine the sauce ingredients in a small bowl. Spoon all the sauce over the vegetables and stir to coat them well. Spread the coated vegetables into a single layer on the pan.

5

Bake for 25 minutes until the sausage slices are browned and caramelized and the peppers are slightly charred at the ends.

Notes

Reproduced from "Real Life Kosher Cooking" by Miriam Pascal with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.