If you are looking for a bold and flavorful dish that’s quick to prepare and sure to impress, the Roasted Red Pepper and Jalapeño Summer Sausage Recipe is exactly what you need. This lively combination of smoky summer sausage, sweet roasted red peppers, and spicy jalapeños creates a perfect balance of heat, sweetness, and savory goodness. It’s simple enough for a weeknight snack yet special enough for entertaining friends, bringing vibrant color and exciting flavors to your table with minimal fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but work together to create layers of flavor, texture, and color that make this recipe shine. Each item plays a crucial role, from the smoky summer sausage providing rich depth to the fresh cilantro brightening every bite.
- 1 pound summer sausage: The hearty, smoky foundation that gives this dish its savory punch.
- 1 red bell pepper, roasted and peeled: Adds a subtle sweetness and vibrant color that complements the spice.
- 1/2 jalapeño pepper, seeded and minced: Delivers a gentle heat that awakens your taste buds without overwhelming.
- 1/4 cup chopped onion: Adds a mild sharpness and a bit of crunch.
- 1/4 cup chopped cilantro: Provides fresh, citrusy notes that brighten the heavier flavors.
- 1 tablespoon olive oil: Helps blend the flavors and keeps everything moist during baking.
- 1 teaspoon smoked paprika: Enhances the smokiness and adds a subtle earthiness.
- 1/2 teaspoon salt: Balances and intensifies the overall flavor.
- 1/4 teaspoon black pepper: Adds a soft kick of warmth to complete the seasoning.
How to Make Roasted Red Pepper and Jalapeño Summer Sausage Recipe
Step 1: Prepare Your Oven and Sausage
Begin by preheating your oven to 350°F (175°C). This ensures the baking sheet will heat evenly for cooking the sausage slices perfectly. Next, slice your summer sausage into 1/2-inch thick pieces—this thickness helps them heat through without drying out.
Step 2: Create the Flavorful Mixture
In a large mixing bowl, combine the roasted red bell pepper, minced jalapeño, chopped onion, and cilantro. Drizzle in the olive oil, then sprinkle in the smoked paprika, salt, and black pepper. Toss everything together thoroughly so each ingredient is well coated and the flavors can mingle.
Step 3: Combine and Toss
Add the sausage slices into your bowl with the vegetable and spice mixture. Gently toss everything again, making sure every sausage piece is bathed in that vibrant, aromatic blend. This step guarantees bold flavor in every bite.
Step 4: Bake to Perfection
Spread the coated sausage and vegetable mixture evenly across a baking sheet. Place it in the oven and bake for 15 to 20 minutes, just until the summer sausage is heated through and the vegetables are tender but not mushy. This gentle cooking melds the flavors beautifully.
Step 5: Serve
Once baked, you can serve your Roasted Red Pepper and Jalapeño Summer Sausage Recipe warm right away, or let it come to room temperature for a slightly different experience that lets the flavors meld even more.
How to Serve Roasted Red Pepper and Jalapeño Summer Sausage Recipe
Garnishes
A simple sprinkle of freshly chopped cilantro or green onions on top adds a delightful pop of freshness and color that enhances the dish’s vibrant character. For an extra touch, a few thin slices of fresh jalapeño or a tiny drizzle of lime juice can brighten the plate.
Side Dishes
This sausage recipe pairs wonderfully with crusty bread or crunchy crackers for scooping up the flavorful bites. For a lighter option, try a crisp green salad with a citrus vinaigrette or some roasted vegetables to round out the meal with a healthy contrast.
Creative Ways to Present
Serve the sausage mixture on a wooden charcuterie board alongside cheeses and nuts for an irresistibly appealing appetizer. Alternatively, stuff it inside warm pita pockets or tortillas with shredded lettuce and creamy avocado for a delicious handheld treat that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store them in the refrigerator. The flavors will continue to meld, making it even tastier the next day. Enjoy within 3 to 4 days for the best quality.
Freezing
This Roasted Red Pepper and Jalapeño Summer Sausage Recipe freezes well. Freeze the cooked mixture in a sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium-low heat or in the oven at 300°F until warmed through. Microwave reheating is possible, but for best texture, avoid overheating to prevent the sausage from drying out.
FAQs
Can I adjust the heat level in this recipe?
Absolutely! If you prefer less spice, reduce the jalapeño amount or remove the seeds entirely. For extra heat, add more jalapeño or include a pinch of cayenne pepper to the seasoning mix.
Is it necessary to roast the red bell pepper beforehand?
Roasting the red bell pepper brings out its natural sweetness and adds a smoky depth that complements the sausage and jalapeño beautifully. You can skip roasting for a fresher crunch, but the flavor won’t be quite as rich.
Can I use a different type of sausage?
Yes, feel free to experiment with other smoked or cured sausages like kielbasa, chorizo, or even a precooked bratwurst. Just adjust cooking times slightly depending on the sausage type.
Is this recipe gluten-free?
The recipe as is contains no gluten ingredients, making it naturally gluten-free. However, always check your summer sausage packaging for additives if gluten sensitivity is a concern.
What can I serve this with for a full meal?
This sausage dish pairs wonderfully with a side of creamy mashed potatoes, a vibrant grain salad, or roasted seasonal vegetables for a well-rounded and satisfying meal.
Final Thoughts
There is something truly delightful and satisfying about this Roasted Red Pepper and Jalapeño Summer Sausage Recipe that makes it a go-to favorite whether you’re entertaining guests or just treating yourself. Its lively mix of smoky, sweet, and spicy flavors combined with effortless preparation makes it stand out in the best way. I encourage you to give this recipe a try—you might just find your new favorite snack or appetizer to share and savor.
Print
Roasted Red Pepper and Jalapeño Summer Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
A flavorful and easy-to-make Roasted Red Pepper and Jalapeño Summer Sausage dish that combines savory sausage slices with a zesty blend of roasted red pepper, jalapeño, and fresh herbs, baked to perfection for a warm, spicy appetizer or snack.
Ingredients
Summer Sausage
- 1 pound summer sausage
Vegetables & Herbs
- 1 red bell pepper, roasted and peeled
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Slice Sausage: Cut the summer sausage into 1/2-inch thick slices and set them aside to prepare for coating.
- Mix Vegetables and Seasonings: In a large bowl, combine the roasted red pepper, minced jalapeño, chopped onion, chopped cilantro, olive oil, smoked paprika, salt, and black pepper. Toss well until all ingredients are evenly mixed.
- Coat Sausage: Add the sliced summer sausage to the bowl and gently toss to coat each slice thoroughly with the vegetable and seasoning mixture.
- Arrange on Baking Sheet: Spread the coated sausage and vegetable mixture evenly on a baking sheet to allow even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the summer sausage is heated through and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve warm or at room temperature for a delicious appetizer or snack.
Notes
- Roast the red bell pepper beforehand by charbroiling over an open flame or baking until skin blisters to develop a smoky flavor.
- Remove seeds from jalapeño to moderate heat; leave seeds for spicier results.
- Use fresh cilantro for best flavor; you can substitute with parsley if unavailable.
- Serve with crackers, cheese, or fresh bread for a complete appetizer.
- Leftovers can be stored in the refrigerator for up to 3 days.
