Ninja Woodfire Outdoor Grill Grilled Sausage & Peppers

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My Ninja Woodfire Grill is a game-changer. I love that easy meals are just a quick cook away without having to fuss with heating up my full-size grill. I usually use the smoke feature on my Ninja, but with this quick-cooking Sausage & Peppers recipe, the smoke would be too much. Featuring Barese sausage, these fun and tasty sausage coils are the right size for a bun! Preheat your Ninja and let’s get cooking!

You can use either the grill or griddle plate in your Ninja to make this recipe. Depending on how many people you’re serving, you may need to cook the onions and peppers ahead of time so that you have room to cook the sausage.

If you’re only feeding 1-2 people, then you can get the veggies and the sausage on the same griddle plate.

The secret to cooking with your Ninja is to control the temperature. It cooks hot! I often preheat the Ninja to hot to do a sear and then turn down the heat to continue cooking. But with sausage and peppers, a sear will just burn the sausage casing and onions. Start this cook on medium. It’ll be plenty hot to cook everything in no time.

I suggest hitting up your local Italian deli for Barese sausage, but you can make this dish with regular link sausage, too.

What Is Barese Sausage?

Barese sausage is a type of Italian sausage originating from the Bari region in Italy. It’s typically made from pork and seasoned with a blend of fresh herbs and spices, such as parsley, garlic, and pepper, giving it a distinct and savory flavor. Unlike many other sausages, Barese sausage is often sold in coiled form, which makes it ideal for grilling. 

Ingredients

• Barese sausage coils 
• Wooden skewers
• Red onion  – Sliced thinly.
• Green bell pepper  – Sliced.
• Orange or red bell pepper – Sliced.
• Olive oil
• Italian seasoning
• Bakery-fresh buns
• Whole grain mustard

How To Make Ninja Woodfire Grill Grilled Sausage & Peppers

1. Preheat your Ninja Woodfire Outdoor Grill to medium-high heat.
2. Skewer the sausage coil with a wooden skewer, pushing it horizontally through the sausage to hold it together while it cooks.
3. Add the olive oil to the grill or griddle plate and brush it around so it’s in an even layer.
4. Add the skewered sausage coils to the grill and cook for 5-6 minutes per side with the lid open until it reaches about 150-F on a digital meat thermometer. Keep cooking the sausage – you’ll just add the veggies at this point.
5. Add the onions and peppers to the grill and saute them with the lid open until they just start to soften.
6. When the sausage reaches 165 F, remove it from the grill and let it rest for a few minutes. Meanwhile, remove the veggies from the grill and season them with Italian seasoning and salt and pepper to taste.
7. Toast the cut buns, cut side down, on the hot grill plate for 2-3 minutes or until slightly toasty.
8. Spread whole-grain mustard on one side of the cut bun. Add the sausage coil (remove the skewer before serving), and top with onions and peppers.
9. Dig in!

Step-By-Step Process

Chef Jenn’s Tips

• Always temper your meat before grilling, which means let it come to room temperature before grilling. This ensures quick and even cooking.
• Use a meat thermometer to check that the sausages reach an internal temperature of 165°F for perfect doneness.
• You can make this dish with sausage links, but cooking time will vary based on the size of the sausage.
• If you prefer a spicier dish, add a sprinkle of red pepper flakes to the veggies before serving.

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Make It A Meal

To make this a complete meal, serve the grilled sausage and peppers with a side of garlic bread or a fresh garden salad. For a more substantial option, pair it with a creamy risotto or buttery mashed potatoes. This dish also goes well with a chilled glass of white wine or a cold beer.

Storage

Leftover Ninja Woodfire Grill Grilled Sausage & Peppers can be stored in an airtight container in the refrigerator for up to 3 days.