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Get Cookin’ RV Style: Pan Grilled Sausage, Peppers & Onions


When you’re camping, there’s nothing quite like the aroma of sausage or bratwurst grilling on the barbecue. For many RVers, sausage, peppers & onions are an easy and tasty go-to dinner recipe. There are a lot of different variations on this dish. In this version, Jan D’Atri shares her widely beloved techniques for pan grilling the sausages on a grill or cooktop to give them a beautiful, caramelized glaze. She’s made thousands of sausages in packed stadiums over the years using this same recipe. Her father, a lifelong butcher, taught her his family secrets from a young age. And now she’s sharing them with you. Mastering this simple, but delicious dish, is a great way to impress everyone around you next time you’re tailgating or camping in your coach.

This recipe is part of Rec Van’s YouTube cooking series: Get Cookin’ RV Style. Each road recipe in the series has a short cooking video hosted by an engaging guest chef, who gives you a deeper look at how to make the recipe. Be sure to subscribe to both our Rec Van blog and our YouTube channel for notifications when each new recipe is released.

Disclaimer: Rec Van has no connection to any of the companies, brands or products in this recipe, this blog, or the video, and does not receive any financial consideration from the companies, brands, and products mentioned or shown. No endorsement of Rec Van by the companies, brands and products mentioned or shown should be assumed.


Based on a recipe by Jan D’Atri

Ingredients for One Batch  (4-5 servings):

– 4 to 5 Fresh Hot or Sweet Italian Sausage – 1 pound total
– 3 Bell Peppers (any combo of colors)
– 1 Sweet Yellow Onion (about 10-12 ounces)
– 3 Tbsp Extra Virgin Olive Oil
– Salt and Pepper to taste
– 4 to 5 Buns
– Mustard (optional)


1. Cut each of the 3 bell peppers into long strips or pin wheels.
2. Slice the onion into thin rounds or long strips.
3. In a hot grill pan, add the olive oil.
4. Once the oil is hot, add the peppers and onions.
5. Then add salt and pepper to your taste.
6. Cook the peppers and onions until soft and browned, stirring occasionally.
7. While the peppers and onions cook, heat a second shallow pan, and add ¼ cup of water.
8. Bring the water to a boil and then add the sausages to the pan.
9. Reduce the heat a bit and cook the sausages, turning them gently, until the water has cooked off and the sausages have a whitish-gray color.
10. Then poke holes in the top of each sausage with a toothpick or thin skewer, so that the juices and fat from the sausages leak out into the pan. If the sausages are really lean, you may need to add small amounts of water periodically in order to keep some moisture in the pan.
11. Continue cooking the sausages until they are cooked through with a brown, caramelized glaze on the outside.
12. With the sausages, peppers and onions all cooked, place each sausage in a bun and top it with heaping spoons of peppers and onions.
13. Add some mustard, and enjoy!

Start-to-Finish Time:  30 – 45 minutes
Note:  Course ground pork-based sausage with little bits of fat is preferable. The fat renders off and adds a lot of flavor. But you can also use chicken sausage if desired.
Storage:  Leftovers store in the refrigerator for up to a week.

Cooking Tools Needed:

– Cutting board
– Kitchen knives
– Measuring spoon set
– Liquid measuring cup
– Grill pan (for peppers and onions)
– Cooking spoon
– Tongs
– Shallow grill pan (for sausages)
– Toothpicks or a thin skewer

Looking for more Get Cookin’ recipe videos to change up what you’re eating while vanning? Click here for our YouTube playlist.