Sausage Dogs with Peppers and Onions Recipe

| May 23, 2021 | 3 Comments

State Fair Sausage Dogs

Follow our complete, step-by-step, photo illustrated instructions to learn how to make these State Fair style Sausage Dogs with Peppers and Onions. Printable recipe included.


Sausage Dogs, enjoy!
You’ll think you’re enjoying an evening stroll around the State Fair when you smell the onions and peppers cooking to make these Sausage Dogs. One of our fair favorites for sure.


Sausage Dogs, slider.


Our North Carolina State Fair was cancelled in 2020 because of the pandemic. But, they have recently announced we will be having one in 2021, coming up in October. Good news.

Although the fair didn’t take place, once things calmed down a bit here in North Carolina, the folks at the fairgrounds sponsored a “Fair Food Drive Thru.” Many of the same folks that sell food at the fair each year, setup one weekend at the fairgrounds to give folks a taste of their favorite fair type foods. It was a big success from what I heard.

I always enjoyed going to the State Fair. I’ve never been one to ride the rides so that’s not been the attraction for me. It’s the food that I enjoy. Don’t judge me.

I’ve always said I went to the fair just to eat my way around the midway. That was much more fun, and I must admit that I’ve done it many times, both before and after I was married.

My wife loved it as well. Roasted corn may have been her favorite fair food, but the Sausage Dogs with grilled Peppers and Onions was always my favorite. Of course, I don’t think I ever met a fair food that I didn’t like. Smile.

We’re still many months away, but I got to thinking about Sausage Dogs after the recent announcement about the fair being back on this year. So, I had to make some here at home.

They’re really pretty simple. Plus, once the peppers and onions hit the warm cast iron skillet, the aroma of the fair just fills the entire house. I didn’t mind that at all. And, the taste, brought back many great memories of walking around the midway taking in all the sights, sounds, and smells of the fair. I hope it does the same for you.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Sausage Dogs, ingredients.
Sausage Dogs with Peppers and Onions – You’ll need these ingredients.


Sausage Dogs, slice the peppers.
Slice the peppers into strips about 1/2 inch wide.


Sausage Dogs, slice the onions.
Slice the onions about the same.


Sausage Dogs, place peppers in a bowl.
Place the peppers in a large mixing bowl.


Sausage Dogs, add the onions.
Add the onions to the bowl.


Sausage Dogs, add the vinegar.
Add 3 Tablespoons of Apple Cider Vinegar.

Vinegar will boost the flavor.


Sausage Dogs, add salt.
Sprinkle 1/2 teaspoon of Salt over the top.


Sausage Dogs, add black pepper.
Then sprinkle 1/2 teaspoon of Black Pepper on top.


Sausage Dogs, mix.
Stir from the bottom with a large spoon and mix everything together. Set aside for now.


Sausage Dogs, add sausage.
Place your cast iron skillet over Medium heat on your stove top. Add about one Tablespoon of cooking oil to the pan. Then, place the sausages in the pan.


Sausage Dogs, cook.
Cook the sausages until they reach an internal temperature of 160F degrees.

Let them cook for about 5 minutes on one side, then flip them over. If the pan is too hot, you might need to reduce the heat so they don’t cook too fast. Flip and turn them as needed while they cook. This will take about 10 minutes total.

Stick a digital thermometer in the end of the sausage to test for doneness. Remove from the pan whey they are done and set aside.

Don’t clean the pan, we’ll use all those flavor bits to help cook the peppers and onions.


Sausage Dogs, add peppers and onions.
Place the peppers and onions in the skillet.


Sausage Dogs, cook as desired.
Stirring often, cook the peppers and onions as desired. The onions should be fairly translucent and the peppers should be tender when done.


Sausage Dogs, place sausage on a bun.
Assemble your Sausage Dogs:  Place the sausage in a bun.


Sausage Dogs, add peppers and onions.
Top it with a fair amount of the peppers and onions.


Sausage Dogs, enjoy.

Condiments like mustard, ketchup and hot sauce should be available for those that might like to add them.

Close your eyes, inhale the great aroma, and think about your last visit to the State Fair. Smile.


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Sausage Dogs, printbox.

Sausage Dogs with Peppers and Onions Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American, Southern


Sausage Dogs with Peppers and Onions are always a great hit at local fairs and food festivals. Since fairs usually only come around once a year, you might like to enjoy some fair food more often than that.


1 pkg. Sweet Italian Sausages, or your favorite. About 5 links.
2 medium sized Bell Peppers
2 medium sized Sweet Onions
3 Tablespoons Apple Cider Vinegar
1/2 teaspoon Salt
1/2 teaspoon Black Pepper


Slice the bell peppers into 1/2 inch width slices. Discard any seeds.
Slice the onions into 1/2 inch slices. Discard the skins.
Place peppers in a large mixing bowl.
Add the onions.
Add the apple cider vinegar.
Add the salt.
Add the black pepper. Mix well to coat all pieces. Set aside.
Place a cast iron skillet over Medium heat on stove top.
Add a Tablespoon of cooking oil.
Add the sausage links.
Cook about 5 minutes per side, turning as needed.
Cook until internal temperature reaches 160F degrees. Remove when done.
Leave the bits and pieces in the pan for added flavor.
Place peppers and onions in pan.
Stirring often, cook until onions are translucent and peppers are tender. About 10 minutes.
Place one sausage link in a bun.
Top with cooked peppers and onions.
Serve while warm.

Keywords: sausage dogs, peppers and onions, bell pepper, sweet onions. fair food, vinegar, salt, pepper, easy, buns


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You might also like:  Onion Casserole 

Or, maybe this:  Liver and Onions Recipe

Or this:  Grilled Vidalia Steaks with Sweet Italian Sausage


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Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (3)

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  1. Roger Williams says:

    Yes ma’am !!!

  2. Cheryl Ann says:

    Dear Mr. Steve,

    I saved your recipe and will email it to my daughter-she loves Brats. My son who still at home, will not eat brats-or onions or peppers or on & on & on-yes, he’s one of those! Honestly I don’t know where it comes from. I have always loved just about everything put in front of me! My Grandmother said I was born with ‘hollow legs’ cause I was Always eating! 2 or so years ago I had planned a nice big garden, even had soil trucked in as an extra boost-well it was a boost all right-wild parsley-didn’t take much and I had a most painful blistering rash that took All Summer to subside! Went to the doc-but they didn’t even know what it was! Found out by chance when someone recognized the stuff growing in my yard. Last years derecho spread my soil far and wide-so really nothing is safe for me to touch at this point-outdoors I mean! Sad thing is I’m the one who brought that soil in in the first place! Best laid plans and all that! So, farmer cap comes off; reluctantly as I come from a long line of avid gardeners. As it so happens, our local farmers market takes place just a couple blocks down the street-so I guess I’m supposed to be a shopper/consumer instead of gardener/consumer. I’ll certainly make the best of things especially since our local Amish always show up with black raspberry pie! You simply have not lived till you’ve had a slice of their black raspberry pie-so I guess I’ll make do-ha ha! Sorry so wordy! Have a most wonderful week!!!

  3. Dorothy Berry says:

    Steve, these look so amazing! So here in South Africa I will use boerewors (our local “farmer’s sausage”, It looks like your Italian but is more beef than pork and the main spice is coriander rather than fennel, and we make what is called a “boerie roll”. I have always wanted mine with the onions, but your version with the green peppers as well sounds great. I am going to get our Cub Scouts to cook this. (One way of getting some veggies into them!) Yes, for sure they are going to smother it with tomato sauce and/or mustard (for the more daring) but I feel this will be a”go-to” for a long time to come!

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