Italian Grilled Sausage Recipe

Preheat and prepare sausages

Preheat a grill or grill pan over medium-high heat. Brush sausages lightly with 1 teaspoon olive oil to prevent sticking. Season lightly with a pinch of salt and pepper.

Grill sausages

Place sausages on the hot grill and cook 10–12 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry. Remove and let rest 5 minutes, then slice each link lengthwise if making open-face panini or leave whole for the roll.

Prepare rolls

While sausages rest, split hoagie rolls and brush cut sides with remaining olive oil (about 1 tbs). Optionally toast cut sides on grill or in a skillet until golden, 1–2 minutes.

Assemble sandwiches

Place the grilled sausage(s) into each roll. Top each with a generous portion of the cooked peppers and onions (see next section). Add a slice of provolone over the hot filling to melt. If using a panini press, close and press until cheese is melted and bread is crisp, about 2–3 minutes. If not using a press, place assembled sandwich under a preheated broiler for 1–2 minutes until cheese melts, watching closely.

Slice vegetables

Core and thinly slice the red, yellow, and green bell peppers into 1/4-inch strips. Peel and thinly slice the yellow onion into similar-sized strips for even cooking.

Sauté peppers and onions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced onions and cook 3–4 minutes until they begin to soften. Add all sliced peppers and continue cooking, stirring occasionally, until vegetables are tender and starting to caramelize, about 8–10 minutes total.

Add aromatics and seasonings

Stir in the minced garlic, dried oregano, red pepper flakes, sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 minutes until fragrant.

Deglaze and finish

Add 2 tablespoons white wine (or chicken stock/water) to deglaze the pan, scraping up any browned bits. Simmer until liquid mostly evaporates and the vegetables are glossy, about 1–2 minutes. Taste and adjust seasoning. Stir in chopped parsley and optional giardiniera if using. Keep warm until assembling sandwiches.

Before serving, give the peppers and onions a final taste and adjust salt/pepper. Spoon a generous portion onto each sausage-filled roll, top with any extra pickled peppers if desired, and serve hot.