There aren’t many things more satisfying – in my opinion – than a sausage and pepper sandwich. They’re the perfect balance of spicy, savory and sweet. And, this recipe has literally the best ratio of sauce to roll. That means the insides of the crusty bread get all gooey and soak up the flavor, and you’ll be left with just the right amount of mess on your plate – or your shirt if you’re like me.
I’ve been making this particular recipe for years now, and even though I’ve tried a few others, I still come back to this one. I’m not sure what it is, but I love it. Unfortunately we have a hard time finding good crusty rolls where I live, but I’ve found that substituting a French baguette works perfectly in a pinch. Or, you could toast up some submarine buns like I did this time. Either way, you don’t want them to be soft.
You can easily customize this recipe to work for your tolerance of spice as well. You can use spicy Italian sausages or sweet ones. You could add extra crushed red pepper flakes if you’re looking for more heat, or if you’d rather leave them out, that’s okay, too. Make the recipe yours. Use all green bell peppers or all red – or maybe even go crazy with some orange ones. Melt some Italian cheese one the top, like Marc does, or sprinkle them with a little parmesan. You can totally rock out this sandwich.
If you end up with leftovers – which I doubt you will – serve them over some pasta instead of having bread for a change of pace.Print
- 5 – 6 Italian sausage links (about 1 1/4 – 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large or 2 small onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 cup beef broth
- 1 15-ounce can diced tomatoes with juice
- 1/4 – 1/2 teaspoon crushed red pepper flakes
- 4 crusty rolls or 1 large baguette cut into 4 portions
- In a large skillet, heat olive oil over medium heat. Add sausages and cover skillet. Cook sausages, turning occasionally, for about 7-10 minutes. Remove sausages and set aside.
- Add peppers, onions, salt and pepper. Sauté, stirring occasionally, for about 5 minutes.
- Add basil, oregano and garlic. Continue to cook for another 2 minutes.
- Add tomato paste, broth, diced tomatoes and crushed red pepper. Bring to a simmer cook about 10 – 15 minutes.
- Slice sausages lengthwise and return to pan. Cook for 5 more minutes or until peppers are soft and sauce has thickened.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Food Network.
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