Grazianos® Italian Sausage Recipe

Prepare vegetables

Peel the onion and slice it into 1/4-inch rings or half-rings. Core the green pepper, remove seeds and membranes, and slice into 1/4-inch strips. Set aside.

Cook the sausages

Heat a large skillet over medium heat. Add the Grazianos® Italian sausage links whole to the dry skillet and brown them on all sides, turning frequently, about 6–8 minutes. Reduce heat to medium-low, add 1/4 cup water, cover, and simmer until cooked through (internal temperature 160°F / 71°C) about 8–10 minutes. Remove sausages to a plate and tent with foil. Reserve pan drippings.

Sauté the vegetables

Wipe out excess fat if there is an excessive amount, leaving about 1 tablespoon of drippings. Add 1 tablespoon olive oil to the skillet and warm over medium heat. Add sliced onions and green pepper. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sauté, stirring occasionally, until vegetables are softened and beginning to caramelize, 8–10 minutes.

Slice sausages

While the vegetables finish cooking, slice each cooked sausage link on the bias into 1/2-inch pieces. Add the sliced sausage back into the skillet with the onions and peppers and toss to combine. Cook together 2–3 minutes to meld flavors. Taste and adjust seasoning; add crushed red pepper flakes if desired for heat.

Prep the rolls

Preheat broiler or oven to 375°F (190°C) if you prefer to melt cheese in oven. Split the hoagie rolls lengthwise, leaving a hinge if desired. Lightly spread softened butter on the cut sides of each roll.

Toast rolls (optional)

Place buttered rolls cut-side up on a baking sheet and toast under the broiler or in the oven for 2–4 minutes until lightly golden. Watch carefully to avoid burning.

Add cheese and warm

Divide the sausage, onion & pepper mixture evenly among the 4 rolls. Place two slices of provolone over the sausage mixture in each roll. If using the oven/broiler, return the filled sandwiches to the oven for 1–2 minutes until cheese is melted. Alternatively, cover the skillet and let the residual heat melt the cheese for 1–2 minutes.

Finish and serve

If desired, spoon warmed Italian dressing or marinara over the sausage and cheese (about 2–3 tablespoons per sandwich) for added moisture and flavor. Garnish with chopped fresh parsley. Serve immediately while hot.

Offer crushed red pepper and extra dressing/marinara at the table so diners can adjust heat and sauciness to taste.