Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and when shimmering, add the sausage meat broken into 1-inch pieces. Brown the sausage, stirring occasionally, about 6–8 minutes, until nicely caramelized but not fully cooked through.

Push the sausage to one side of the pan, add the remaining 1 tablespoon olive oil, then add the sliced onions and bell peppers. Sauté 4–5 minutes until softened and beginning to brown.

Add the sliced hot peppers and minced garlic; cook 1 minute until fragrant. Stir everything together.

Add the tomato paste, smoked paprika and dried oregano; cook while stirring for 30–45 seconds to bloom the spices and deepen flavor.

Pour in the wine or chicken broth and scrape up browned bits from the bottom of the pan. Reduce heat to medium-low and simmer 4–6 minutes until liquids reduce slightly and sausages finish cooking through (internal temperature 160°F / 71°C for pork sausage). Season with salt and black pepper.

Spicy Honey Mustard Glaze

Make the glaze

In a small bowl whisk together Dijon, whole-grain mustard, honey, sriracha, and apple cider vinegar until smooth and slightly runny. Taste and adjust heat or sweetness to your preference.

Glaze the mixture

Stir half of the glaze into the sausage and pepper mixture in the skillet and cook 1–2 minutes so flavors meld. Reserve the remaining glaze for serving or brushing on rolls.

Assemble & Serve

Prepare rolls

Place rolls on a baking sheet cut side up. If you like, toast under a broiler for 1–2 minutes until lightly golden (watch closely).

Assemble sandwiches

Spoon equal portions of the sausage & peppers onto each roll (about 1/3 cup per slider or 1/2–3/4 cup for hoagies). Drizzle or brush with reserved glaze, sprinkle with shredded cheese and chopped parsley. Add pickled banana peppers or giardiniera if using.

Finish

If using cheese and you want it melted, place assembled sandwiches under the broiler for 1 minute until cheese melts. Serve immediately while hot.