Grilled Sausages with Caramelised Onion & Pickled Baby Peppers

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Nothing beats a grilled sausage at a summer barbecue. A home-made relish can make all the difference. My favourite is home-made pickled baby peppers: this relish can be used to adorn sausages, hot dogs or submarine sandwiches. If you have access to a good brand of relish, then by all means buy it, but if not, whip up a batch of your own.

Preparation: 20 Minutes, Plus Overnight Marinating
Cooking: 10 Minutes


  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 4-6 hot Italian pork and fennel sausages or bratwurst
  • 6 soft buns, split down the middle
  • yellow American mustard and tomato sauce (ketchup), to serve

Pickled baby peppers

  • 250 g (9 oz) mini capsicums (peppers), seeded and sliced 1 cm (β…œ inch) thick
  • 2 small French shallots, sliced
  • 100 g (3Β½ oz) caster (superfine) sugar
  • 250 ml (9 fl oz/1 cup) white wine vinegar
  • 3 teaspoons yellow mustard seeds
  • 1 teaspoon sea salt
  • 2 teaspoons chilli flakes, crushed


To make the pickled peppers, combine the peppers and shallot in a bowl. Put the remaining ingredients in a saucepan with 200 ml (7 fl oz) of water. Bring to the boil, then pour over the peppers. Stand until cooled to room temperature, then cover and refrigerate for at least 3 hours and up to 2 weeks.

Heat the olive oil in a small saucepan over low to medium heat. Add the onion and season to taste, then cook, stirring frequently, for 10 minutes or until golden and caramelised. Remove from the heat and set aside.

Heat a barbecue or chargrill over direct heat. Cook the sausages for 5-6 minutes or until cooked through. Serve the sausages in the split buns with separate bowls of the caramelised onion, yellow American mustard, tomato sauce and the pickled peppers to spoon over. Have plenty of napkins on hand.