• On the Grill: This meal is just as good when cooked on a grill. A topper, griddle, or slotted skillet can be utilized to infuse that smoky flavor and prevent the food from slipping into the grill gaps.
• Introduce Other Veggies: If peppers aren’t your favorite, the sausages can be paired with a variety of vegetables such as green beans, broccoli, squash, mushrooms, or any of your preferred veggies.
• Change Up the Protein: To add a little variety, consider alternatives to the usual pork sausage. You could explore using chicken, turkey, or beef sausages or even try chunks of steak, chicken breast, or ham.
• Sausages: You can use almost any kind of link sausage. Standard kielbasa or bratwurst is a good choice, but Italian sausage would also be great. I like to use Andouille and sometimes chorizo because they bring a spicy flavor of their own.
• Use Turkey Kielbasa for a lighter option.
• You can serve this meal as-is or serve the sausage, peppers, and onions over rice or noodles.

Storage: To store leftovers, place them in shallow, airtight containers and refrigerate for up to three days or freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheat: Cook in a covered skillet over low heat until heated through.