An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Beer Braised Italian Sausage and Charred Bell Peppers Recipe

The hero of every state fair, this savory sausage sandwich, prepared with charred peppers, says delizioso in every bite!

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 6 people


  • 6 Italian sausages
  • 4 bottles (12 oz. each) lager
  • 4 tbsp. unsalted butter
  • 1 red bell pepper, whole
  • 1 green bell pepper, whole
  • 6 Italian sandwich rolls
  • spicy brown mustard

1 Food Prep

This grill-friendly recipe requires almost no prep time; simply assemble your ingredients and fire up the grill.

2 Grill Prep

Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*
* Compared to Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450+°F (High Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place a disposable aluminum half pan directly over the coals and add the beer and butter. Once the liquid is warm, add the sausages and allow them to simmer until pale white and cooked through, approximately 10 minutes.

  • As the sausages simmer, grill the (whole) bell peppers, turning frequently until charred on all sides. Once charred, remove the stem and seeds from the peppers and cut into strips, and set aside.

  • Remove the sausages from the beer, and place directly on the grill. Grill the sausages for 3–4 minutes per side until browned and lightly charred. Sausages are done when they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages. 

  • To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are. 

  • Finally, assemble the sandwiches by placing one sausage in each bun, then top with charred peppers and spicy brown mustard.

  • Serve immediately and enjoy!

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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