Are we still watching football? Asking for a friend…ha! I’ve never been into sports much but I do “watch” the Super Bowl every year. Fun fact, my cousin was the Offensive Coordinator for the Seahawks when they were on fire a few years ago. The years they were in the Super Bowl, I DID watch the game! Let’s talk about the real reason that I love the Super Bowl…the FOOD. This year, I came up with the best game day (or any day) food to feed a crowd and that is my Sheet Pan Sausage & Peppers with Balsamic BBQ Sauce.
I love an easy, delicious meal that feeds a lot of people and these hoagies check all of those boxes. The entire process, even with homemade BBQ sauce, took about 30 minutes to make. My family loved it so much and I can’t wait to make it again for the big game on Sunday.
Making the Sheet Pan Sausage & Peppers with Balsamic BBQ Sauce
You can use any kind of link chicken sausage or bratwurst for these. I used these Aidell’s Italian Style Chicken Sausages and they were perfect. I loved the extra cheesiness from the mozzarella.
The sausages are placed on a sheet tray with sliced peppers and onions. Then everything is drizzled in olive oil, Italian seasoning, salt and pepper. Cook at 400 degrees for 25 minutes. So simple!
The Balsamic BBQ Sauce is a MUST. Balsamic vinegar, ketchup, brown sugar, Worcestershire, Dijon, garlic powder, salt, pepper, and cayenne are simmered together for about 15 minutes. It makes the best quick, homemade BBQ sauce. It is bursting with so much flavor and perfect for topping the sausage and peppers. Make the Balsamic BBQ Sauce while the peppers and sausage are cooking so that everything is ready at once.
To serve, just place the sausage and peppers on a hoagie bun, drizzle the tangy Balsamic BBQ Sauce on, then sprinkle with parmesan cheese. They are so yummy and YOU will be the fan favorite when your friends/family are devouring these on game day. I can’t wait for y’all to taste my Sheet Pan Sausage & Peppers with Balsamic BBQ Sauce!
Sponsored post for Lee’s Marketplace. Items on sale the week of February 2-8: Johnsonville sausages, Lee’s bratwurst, Yellow Onions, Organic green bell peppers, Heinz ketchup
More Party Food for Super Bowl Sunday
Sheet Pan Sausage & Peppers with Balsamic BBQ Sauce
- 8 smoked chicken sausages, bratwurst, or Italian sausages (see note)
- 3 bell peppers, sliced
- 1 large yellow onion, sliced
- 1-2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- freshly ground black pepper, to taste
For the Balsamic BBQ Sauce
- 3/4 cup balsamic vinegar
- 1 1/4 cups ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 cup brown sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne (add more if desired)
- 8 hoagie buns
- Parmesan cheese, grated
- Preheat oven to 400°.
- Arrange sausages, peppers, and onions on a large sheet pan. Drizzle with olive oil. Sprinkle with Italian seasoning, salt, and pepper. Bake for 20 minutes or until vegetables are tender.
- While sausages are roasting, make the BBQ sauce by adding all ingredients to a medium-sized saucepan. Bring to a boil then simmer for 15 minutes, stirring occasionally. Remove from heat.
- Place a sausage, peppers, and onions on a hoagie bun. Drizzle with BBQ sauce and sprinkle with parmesan.
- If using “fully cooked” sausage, cook according to directions above. If your sausages are raw, roast them without vegetables for about 10 minutes. Then add peppers and onions and roast until sausages are cooked through.
- If you have leftover BBQ sauce, it is delicious on grilled chicken or pork.