Sausage Sandwich Recipe

Prep sausages

Prick each sausage a few times with a fork to prevent bursting. If using large links, cut each in half crosswise so 4 pieces become 8 shorter links (optional).

Brown sausages

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausages and cook, turning occasionally, until browned on all sides (about 6–8 minutes). They do not need to be fully cooked through at this stage.

Add aromatics

Push sausages to one side of the pan, add the remaining 0 tablespoon olive oil (if pan is dry) and add the chopped onion and red bell pepper. Cook, stirring occasionally, until softened and beginning to caramelize, about 6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Finish cooking

Season the vegetables with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried oregano. Nestle sausages into the vegetables, reduce heat to medium-low, cover and cook until sausages reach an internal temperature of 160°F (71°C), about 8–10 more minutes. If using a sauce, pour 1 cup marinara over sausages and vegetables, cover and simmer 4–5 minutes to meld flavors.

Prepare rolls

Split the hoagie rolls lengthwise leaving a hinge if you like. Spread softened butter on the cut sides of each roll.

Toast rolls (optional)

Place buttered rolls cut-side down in a skillet over medium heat or under a broiler and toast until golden and crisp, about 1–2 minutes in a skillet or 1–3 minutes under broiler. Watch closely to prevent burning.

Assemble sandwiches

Place one browned sausage (or two halves) into each roll. Top each sausage with equal portions of the sautéed peppers and onions. If using, spoon warmed marinara over the filling. Lay a slice of provolone over the hot filling so it melts; cover pan briefly or close sandwich to help cheese melt.

Add finishing touches

Garnish with fresh basil leaves, a sprinkle of grated Parmesan and a pinch of red pepper flakes if desired. Serve immediately while hot.

If using, sprinkle each sandwich with 1/2 teaspoon red pepper flakes (divided among sandwiches) and 2 tablespoons grated Parmesan (divided) before serving.