Italian Grilled Sausage Recipe

Preheat and prepare

Preheat a grill or grill pan to medium-high (about 400°F/200°C). If using a panini press, preheat it. Lightly brush the cut sides of the rolls with 2 tbs olive oil and set aside.

Grill sausages

Place the Italian sausage links on the hot grill or grill pan. Cook, turning occasionally, until browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 12–15 minutes depending on thickness. If flare-ups occur, move sausages to a cooler part of the grill to finish.

Rest sausages

Remove sausages from heat and let rest 3–5 minutes. If you prefer, slice sausages lengthwise or cut into 2–3 pieces for easier assembly.

Toast rolls

Place the oiled rolls cut-side down on the grill or in the panini press until lightly toasted (1–2 minutes). If using a panini press, assemble sandwich after toasting one side and proceed to press with fillings.

Slice vegetables

While sausages cook, core, seed and cut the bell peppers into 1/2-inch strips. Peel and slice the onion into 1/2-inch slices or half-moons. Mince the garlic.

Sauté peppers & onions

Heat a large cast-iron skillet or sauté pan over medium-high heat. Add 2 tbs olive oil. When shimmering, add the sliced peppers and onions. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Season and finish

Add the minced garlic, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes. Stir and cook 1 minute until fragrant. Pour 1 tbs white wine or chicken broth into the pan to deglaze, scraping up any browned bits; cook until liquid mostly evaporates, 1–2 minutes. Taste and adjust seasoning.

Optional butter and parsley

Stir in 1 tbs butter and 1 tbs chopped parsley off the heat for gloss and flavor, if using.

Assemble sandwiches by placing a grilled sausage in each toasted roll. Top each sausage with a generous portion of the sautéed peppers and onions. Add a slice of provolone over the hot fillings so it softens/melts. If using a panini press, close and press for 1–2 minutes until cheese is melted and bread is pressed; otherwise, you can briefly return to the grill (foil-wrapped) or place under a broiler for 30–60 seconds to melt the cheese.

Garnish with additional chopped parsley if desired, then serve immediately.