Sausage Sandwich Recipe

Cook the sausages

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 4 sausage links and brown on all sides, turning occasionally, about 6–8 minutes. Reduce heat to medium-low, add 1 tablespoon white wine or chicken broth if using, cover, and simmer until sausages reach an internal temperature of 160°F (71°C) for pork (about 6–8 more minutes). Remove sausages and keep warm; if desired, slice them in half lengthwise or into 1/2-inch pieces before assembling sandwiches.

Caramelize onions and peppers

While sausages cook (or in a second skillet), heat 1 tablespoon butter or olive oil over medium heat. Add the thinly sliced onion and bell pepper, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until softened and nicely browned, about 10–12 minutes. If the pan becomes dry, add 1–2 tablespoons water to deglaze. Keep warm.

Toast the rolls

Preheat a broiler or skillet. Split 4 hoagie rolls and butter cut sides with the 2 tablespoons softened butter. Place cut-side down under a broiler or in a hot skillet until edges are golden and crisp, about 1–2 minutes under a broiler or 1–2 minutes in a skillet.

Assemble and melt cheese

Place cooked sausages (whole or sliced) into the toasted rolls. Spoon some of the caramelized onions and peppers over the sausages. If using marinara, add 2–3 tablespoons per sandwich or simply drizzle. Top each sandwich with a slice of provolone or mozzarella. Place assembled sandwiches briefly under a broiler (about 1 minute) or cover skillet with a lid until cheese melts, watching carefully to avoid burning.

Finish sandwiches by sprinkling with chopped parsley and, if desired, a pinch of red pepper flakes or a few drops of your favorite hot sauce. Serve immediately while hot.