Grilled Hungarian Sausage with Peppers & Onions
Smoky grilled kolbász sausage with charred bell peppers, caramelized onions, and a tangy mustard-paprika glaze—a classic Hungarian street-food dinner ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- 4 links (about 1.25 lbs) Hungarian kolbász sausages (fresh or smoked)
- 2 medium Bell peppers (red or yellow), cored and quartered
- 1 large Yellow onion, sliced into thick rings
- 1 tbsp Hungarian paprika (sweet or hot, to preference)
- 2 tbsp Whole-grain mustard
- 3 tbsp Olive oil
- 1 pinch Salt and black pepper to taste
Instructions
- 1
Heat grill or grill pan to medium-high. Pat sausages dry with paper towels.
- 2
Grill sausages 12-14 minutes, turning every 3-4 min until deeply browned and cooked through.
- 3
While sausages cook, toss peppers and onions with 2 tbsp oil, salt, and pepper on a separate grill rack or to the side.
- 4
Grill peppers and onions 10-12 minutes, stirring occasionally, until charred and tender.
- 5
Whisk together paprika, mustard, and 1 tbsp oil in a small bowl to make a glaze.
- 6
Brush glaze over cooked sausages. Serve sausages alongside charred peppers and onions.
Tools you’ll need
- grill or grill pan
- tongs
- small mixing bowl
- whisk
- paper towels
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