Italian Grilled Sausage Recipe

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 375–400°F / 190–200°C). If using a grill pan or skillet, heat over medium-high until hot.

Lightly oil the grill grates or pan with about 1 tsp olive oil or nonstick spray to prevent sticking.

Grill sausages

Place the Italian sausages on the hot grill. Cook for 12–15 minutes, turning every 3–4 minutes so they brown evenly and reach an internal temperature of 160°F (71°C) for pork sausages (or follow package temperature for your type). If sausages begin to char too quickly, move to a cooler area of the grill or reduce heat and continue cooking until done.

When sausages are about 2 minutes from done, split the hoagie rolls lengthwise (do not cut all the way through if desired). Place a slice of provolone inside each roll or on top of the sausages after assembling so it can melt.

Remove sausages from grill and let rest 2 minutes. Place one sausage into each prepared roll. If using a panini press or weighted grill, place assembled sandwiches on the press and close for 1–2 minutes to melt cheese and crisp the roll; alternatively, return to the hot grill, top with a heavy pan and press briefly.

Slice vegetables

While the sausages begin cooking, core and thinly slice the peppers into 1/4-inch strips. Peel and thinly slice the onion into similar-width strips so everything cooks evenly.

Sauté peppers & onions

Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the sliced peppers and onions in an even layer. Cook, stirring occasionally, 6–8 minutes until softened and beginning to brown.

Add the minced garlic, kosher salt (1 tsp), black pepper (1 tsp), dried oregano (1 tsp), and red pepper flakes (optional). Continue to cook 1–2 minutes until the garlic is fragrant and vegetables are tender-crisp. Taste and adjust seasoning.

If you prefer the peppers and onions softer and more caramelized, lower heat to medium and cook an additional 6–8 minutes, stirring frequently, until deep golden. Stir in butter (1 tbsp) at the end for gloss and flavor if using. Finish with chopped parsley (1 tbsp) if desired.

Keep the peppers and onions warm while the sausages finish; you can transfer them to a warm oven (200°F / 95°C) or cover the pan and set aside.

Divide the cooked peppers and onions evenly among the 4 rolls, placing them on top of each sausage. If you didn't melt cheese earlier, tuck the provolone slices between the sausage and vegetables so residual heat melts it.

Brush the outside of each roll lightly with olive oil or spread a small amount of butter (optional) and, if desired, place on the grill or a hot pan for 30–60 seconds per side to crisp the exterior and warm through.

Serve hot. Offer extra red pepper flakes or chopped parsley at the table. Each sandwich serves one; cut in half if sharing.