Sticky, spicy sausage and bell peppers are ‘picnic perfect’

Yankee Chef logoBy Jim Bailey

What would summer be without the stickiness that is barbecue and the smell of sausages floating overhead?

Try this sweet, yet spicy, recipe that pairs well with anything you can lug to the picnic table. … and then some!

smokyglazeditaliansausge2 tablespoons pure olive oil
2 Italian sausage links, sliced 1/2-inch thick
1/4 cup julienned onion
1/4 cup each julienned green and red bell peppers
2 tablespoons smoked paprika
1 cup apple jelly, whisked smooth
1/2 cup beef broth
1 tablespoon apple cider vinegar
1/2 teaspoon celery seeds

In a large skillet over medium heat, bring oil to shimmering hot. Add sausages and cook until done throughout. Add onion, bell peppers and paprika, tossing to combine.

Cook until vegetables are just starting to wilt, about 3 to 4 minutes.

Add remainder of ingredients, stir well and cook an additional 4 to 5 minutes, or until thickened to a glaze consistency. Serve immediately.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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