Sausage & Peppers Recipe

Cook sausages

Preheat a large skillet or grill pan over medium heat. Add the 6 Italian sausage links to the dry or lightly oiled pan. Cook for 12–15 minutes, turning often, until nicely browned on all sides and the internal temperature reaches 71°C (160°F). If sausages begin to brown too quickly, reduce heat to medium-low and cover loosely to cook through.

Rest and slice

Remove sausages to a cutting board and let rest for 3–4 minutes. Leave whole for placing in rolls or slice lengthwise if preferred for easier eating. Keep warm.

Toast rolls and assemble

While sausages rest, split hero rolls (do not cut completely through). Brush cut faces lightly with olive oil (or spread butter). Toast in a 200°C (400°F) oven for 3–5 minutes or in a skillet until golden. Place a cooked sausage in each roll, top with about 1/6 of the pepper & onion mixture and a slice of provolone. If you want the cheese melted, return assembled sandwiches to the oven for 2–3 minutes until cheese softens.

Prepare vegetables

Core and seed bell peppers and cut into 1/2-inch strips (target yields above: ~3 cups mixed). Peel the onion and cut into 1/2-inch slices, then halve the slices so pieces are similar size to peppers. Mince garlic.

Sauté peppers & onions

Heat 3 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the sliced onions and cook 2–3 minutes until beginning to soften. Add all bell pepper strips and continue to cook, stirring every 1–2 minutes, for 6–8 minutes until vegetables are softened and edges have some char spots. Add minced garlic and cook 30–45 seconds until fragrant.

Season & deglaze

Season the peppers and onions with 1 tsp salt, 1/2 tsp fresh ground black pepper, 1 tsp dried oregano and 1/4 tsp red pepper flakes (if using). Pour in 60 ml white wine or chicken broth to deglaze the pan, scraping any browned bits. Cook another 1–2 minutes until most of the liquid is reduced but mixture remains moist.

Finish

Taste and adjust seasoning. Stir in chopped fresh parsley if using. Keep warm for assembly with sausages.

Caesar salad (if chosen)

Toss 4 cups chopped romaine with 1/2 cup Caesar dressing until evenly coated. Plate and sprinkle 2 tbs grated parmesan over the top.

Mixed green salad (if chosen)

Combine 4 cups mixed salad greens with 1 cup halved cherry tomatoes. Toss with 1/2 cup vinaigrette just before serving to prevent wilting.

If desired, spread 1 tbs butter on the outside of each roll and quickly brown in a skillet for a crisp exterior. Place assembled sausage & peppers on plates alongside the chosen salad. Serve immediately while sausages and peppers are hot.