Sausage and Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
10 servings (1 sandwich each)
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Calories
251 kcal
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Course
Main Course
Sausage and Peppers
Description
Sausage and Peppers starts by browning Italian sausage links in olive oil, imparting rich meaty flavor and crisp edges while partially cooking the sausages. They are then removed to make way for sautéing onions and sliced green and red bell peppers until tender. Minced garlic briefly joins to add pungency before the browned sausages return to the pan.
The mixture is combined with crushed tomatoes, tomato paste, dried basil, oregano, and optional red chili flakes. Simmering allows the sausages to finish cooking inside the aromatic sauce while the flavors meld and the sauce thickens. Seasoning with freshly ground salt and pepper adjusts the balance.
Served split on soft rolls such as hoagie or French rolls, the filling makes a substantial sandwich. Adding shredded mozzarella cheese melts into the warm sauce for extra richness. This recipe is designed to make ten sausages, sufficient for ten sandwiches.
Leftover sandwiches can be refrigerated for up to four days, allowing convenient reheating. For a chunkier sauce, diced drained tomatoes can be substituted. Using quality Italian sausages with mild or sweet seasoning helps achieve a balanced flavor in the finished sandwiches.
Ingredients
- 1 tablespoon olive oil
- 10 Italian sausage links (2 packages, see note 1)
- 1 large yellow onion thinly sliced
- 1 large green bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes (see note 2)
- 1 (6 ounce) can tomato paste
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/4 teaspoon red chili flakes optional
- salt freshly ground
- black pepper freshly ground
- 10 bread rolls split, for serving (see note 3
- mozzarella cheese for serving, optional, shredded
Instructions
- In a large skillet over medium-high heat, add oil and heat until shimmering. Add sausages and cook until browned on all sides (sausages will not be fully cooked), about 5 minutes. Remove from skillet and set aside.
- Reduce heat to medium. To the skillet, add onions and peppers. Cook until softened, about 3 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add back sausages and stir in crushed tomatoes, tomato paste, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook until sausage is cooked through and sauce has thickened, about 5 to 10 minutes. Season to taste with salt and pepper. Serve on rolls with shredded cheese if desired.
Notes
- Use mild or sweet Italian sausages typically sold in five-link packages for balanced flavor.
- To vary sauce texture, substitute chunkier drained diced tomatoes for crushed tomatoes.
- Soft rolls like hoagie or French rolls work best to hold the saucy filling without getting soggy quickly.
- This recipe makes 10 sausages, enough for 10 sandwiches with peppers and onions.
- Store leftovers covered in the refrigerator for up to four days for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 sandwich each)
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 251kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 326mg | 14% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 61mg | 68% |
| Calcium | 27mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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