Jun 09 2026
Restaurants›Potato Coop›Hot Sausage Recipe

Hot Sausage Recipe

Inspired by Potato Coop
Time30m
Serves4

Make Hot Sausage Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausages

Toppings & Bread

Seasonings & Oil

Method

Sausages

  1. 1

    Bring sausages to room temperature

    Remove the 4 sausage links from the refrigerator 20–30 minutes before cooking so they come closer to room temperature; this helps them cook evenly.

  2. 2

    Preheat cooking surface

    If grilling: preheat the grill to medium-high (about 375–400°F / 190–200°C). If using a skillet: place a heavy skillet over medium heat and let it get hot. Lightly oil the grill grates or skillet with about 1 teaspoon of olive oil to prevent sticking.

  3. 3

    Cook the sausages

    Place sausages on the grill or in the skillet. Cook for 10–15 minutes, turning every 2–3 minutes so they brown evenly on all sides. If using a skillet, after initial browning reduce heat to medium-low, cover for a portion of cooking to cook through without burning the exterior. Aim for an internal temperature of 160°F (71°C) for pork sausages (use a probe thermometer inserted into the thickest part). Total cooking time will be roughly 12–15 minutes depending on thickness.

  4. 4

    Rest the sausages

    Transfer the cooked sausages to a plate and let them rest for 3–5 minutes. Resting lets juices redistribute and makes the sausages juicier when you bite into them.

Toppings & Bread

  1. 5

    Prep vegetables

    While the sausages cook, slice 1 cup bell pepper and 1 cup onion into 1/4-inch strips and mince 2 cloves garlic so they’re ready to sauté.

  2. 6

    Sauté peppers and onions

    Heat a large skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter melts and the oil shimmers, add the sliced peppers and onions in an even layer. Cook, stirring occasionally, for 6–10 minutes until softened and edges begin to caramelize. Add the 2 minced garlic cloves in the last 1–2 minutes so garlic becomes fragrant but not burnt.

  3. 7

    Season the vegetables

    Sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt over the peppers and onions. Stir and taste; add more salt to taste if needed. Keep warm on very low heat or transfer to a covered bowl.

  4. 8

    Toast the rolls

    Split the 4 hoagie rolls and lightly brush the cut sides with a little olive oil or a thin smear of butter. Toast them cut-side down on the grill or in a clean skillet for 1–2 minutes until golden and slightly crisp. This prevents sogginess from the sausage and toppings.

Seasonings & Assembly

  1. 9

    Prepare sauces

    Spread about 1/2 tablespoon of Dijon mustard on the bottom half of each toasted roll (2 tablespoons total divided across 4 rolls). If you like heat or more moisture, add a drizzle of hot sauce to taste or a thin smear of ketchup on the top half.

  2. 10

    Assemble sandwiches

    Place one rested hot sausage into each toasted roll. Top each sausage with a generous spoonful of the sautéed peppers and onions. Add an extra pinch of crushed red pepper flakes if you want more heat.

  3. 11

    Serve

    Serve immediately while hot. Provide napkins — these sandwiches are best enjoyed warm with the juicy sausage and caramelized peppers and onions.

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