Italian Sausage Recipe

Preheat

Preheat a gas or charcoal grill to medium-high (about 375–425°F / 190–220°C). If you don't have a grill, preheat a large skillet or grill pan over medium-high heat.

Brush the sausages lightly with 1 tbs olive oil. Place sausages on the grill and cook, turning every 3–4 minutes, until browned on all sides and an instant-read thermometer inserted into the center reads 160°F (71°C), about 12–15 minutes depending on thickness. If using a skillet, cook over medium-high heat, turning until fully cooked and browned.

When sausages are cooked, transfer to a plate and tent with foil to rest while you finish peppers and toast rolls. If desired, slice the sausages lengthwise (butterfly) or into 1/2-inch slices for serving.

While sausages cook (or immediately after removing them), halve and thinly slice the onion. Core, seed, and slice the red and green bell peppers into 1/2-inch strips.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams, add the sliced onions and peppers in an even layer.

Cook, stirring every 2–3 minutes, until vegetables soften and develop brown edges, about 10–12 minutes. Lower heat to medium if they begin to burn.

Add the minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Stir and continue to cook 1–2 minutes until garlic is fragrant.

If using jarred roasted red peppers, stir them in now. Taste and adjust seasoning. For a touch of brightness, stir in 1 tsp red wine vinegar or balsamic (optional). Keep peppers and onions warm until assembly.

Split the sub rolls lengthwise, leaving a hinge if desired. Lightly brush cut sides with remaining olive oil or spread a thin layer of butter.

Toast the rolls on the grill, cut-side down, or in a hot skillet for 1–2 minutes until golden and crisp. Remove from heat.

Place a cooked sausage (whole, butterflied, or sliced) inside each roll. Spoon a generous portion of the hot peppers and onions over the sausage.

Top each sandwich with a slice of provolone or mozzarella. If you prefer the cheese melted, return assembled sandwiches to the grill (indirect heat) or under a broiler for 1–2 minutes until cheese softens and melts.

Sprinkle with grated Parmesan and chopped parsley if using. Add hot sauce to taste.

Serve the Italian sausage sandwiches immediately while hot. Offer extra peppers & onions, hot sauce, and vinegar at the table.

Leftovers: refrigerate cooled sausages and peppers in separate airtight containers for up to 3 days. Reheat gently in a skillet over medium heat.