Big Ol’ Mess

This recipe is actually inspired by Marlboro’s Fifty from the Trail cookbook. The beauty behind Big Ol’ Mess is that there’s no rules. You can literally make it a thousand different ways to tailor it to your taste. It’s also the easiest, no brainer, low maintenance, beer friendly grillin’ side known to man.

Big Ol’ Mess is one of those slow simmerin’ sweet and spicy recipes for smoked sausage that can be served on its own, over rice, corn or even on a hot dog or brat. The combination of pepper and sausage brings that classic taste of barbecue with very little effort.


  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow or Orange Bell Pepper
  • 2-3 JalapeƱos
  • 1 Sweet Onion
  • 1 lb. of Your Favorite Sausage.
  • 8-10 Ounces Sweet and Sour Sauce
  • A Dash of Your Favorite Hot Sauce
  • 1 Beer, preferably something with flavor (in other words, keep the Bud Light, Miller Lite and Coors Light away)


  1. Dice up the peppers and onion and slice up your sausage any way you like.
  2. Toss everything in a foil bag, pack or some sort of roasting pan.
  3. Cook over medium heat for 45-minutes to one hour uncovered so that it can reduce and thicken.
  4. Serve over rice, corn, by itself or however you like. That’s the beauty of the Big Ol’ Mess!

You can really stear the Big Ol’ Mess in many directions. We’ve found that mushrooms are a great addition as well as corn, pineapple and fennel. If you’ve got a preferred Big Ol’ Mess, send us your suggestions!


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