Italian Sausage Sandwiches with Peppers and Onions
Italian Sausage and Peppers are a perfect weeknight dinner that will satisfy the whole family.
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Why you'll love these Italian sausages
Italian sausage and peppers are simple and tasty, made with easy-to-find ingredients that turn out a delicious meal like my brats and sauerkraut.
This Weeknight meal is made very quickly and is great for a quick weeknight meal or a day when you don't feel like cooking with some breadsticks and salad.
You can make these Italian sausages and peppers ahead of time for parties, tailgates, or even a day or so ahead for dinner later in the week! Cook a batch of Charro Beans (Frijoles Charros) to serve as a side.
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Ingredients
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
Ingredient notes
- Italian Sausages - use your favorite Italian sausages like sweet, hot, or regular.
- Rolls - use your favorite roll for Italian Sausage sandwiches. If you're making the mini version, you can find short rolls, cut larger rolls, or loaves in half for a party platter.
- Beer - your favorite beer can be used here. If you do not drink alcohol, substitute with a can of diced tomatoes and ½ cup chicken broth.
How to make Italian sausages
- You can leave the sausages as they are or make mini sandwiches to serve at a party or tailgate. To do this, pinch each sausage in the middle.
- After pinching, twist the Italian sausage in the middle to make two sections. If needed, you can also tie it with a string.
Note
You may have to mush the sausage a little to make it uniform. Be careful to keep the filling in the casing as much as possible. It is fine if it pokes out a little bit.
- Set the Instant Dutch Oven to sear/saute. Once preheated, add a small amount of olive oil to the pot. Saute with the lid off. Add the sausage in batches to brown.
- Brown the sausages on both sides, then remove them to a plate. Repeat until all the Italian sausages are browned.
- Slice the onions and green peppers while the sausages are browning. Add the vegetables to the pan and saute until the onions are softened.
- Add in the minced garlic and saute for 30 seconds. Turn off the saute function.
- Add in the Italian herb seasoning and stir.
- Pour in the beer, and nestle the browned sausages into the mixture. Cover with a lid and cook on braise mode for 45 minutes to one hour with the lid on until the sausages are done.
Stovetop instructions
- Preheat a large deep fry pan or Dutch oven on medium heat. Once preheated, add a small amount of olive oil.
- Add the Italian sausages and brown on both sides, then remove to a plate. Repeat this process with the remaining sausages until they have been browned.
- Slice the green peppers and onions while the sausages are being browned. Add them to the pan and saute until the onions are softened.
- Add the minced garlic and Italian herb seasoning and cook for about 30 seconds.
- Add the Italian sausage to the pan and pour in the beer. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 45 minutes to one hour or until the sausages are done.
Top tips
- Be sure to use your favorite Italian sausage type for this Italian sausage and peppers recipe.
- If you are not a beer lover, you can substitute one 14.5-ounce can of tomatoes with the juices and ½ cup of chicken broth.
Serving suggestions
Serve this Italian sausage and peppers on a hoagie roll or bun, then top with the peppers and onions. Serve with a green salad or a side of roasted potatoes. They can also be served with pasta or rice, especially if you do the tomato option.
Frequently asked questions
Yes, sausage and peppers are a common Italian street food.
No, do not prick them. When you prick them, all the fat and juices will leak out during cooking, causing the sausages to be dry.
Storage & Reheating
Serve immediately, or store in an airtight container for up to one week. These can be frozen for up to three months without the juices and then thawed in the refrigerator before reheating.
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Recipe
Italian Sausage Sandwiches with Peppers and Onions
Equipment
- 1 Tongs
Ingredients
- 8 Italian sausages regular, sweet, or hot
- 2 green peppers sliced
- 2 onions sliced
- 1 tablespoon garlic minced
- 1 tablespoon Italian herb seasoning
- 1 12-ounce beer
- 8 hoagie rolls whole or cut in half
Instructions
Instant Dutch Oven Instructions
- You can leave the sausages as they are or make mini sandwiches to serve at a party or tailgate. To do this, pinch each sausage in the middle.
- After pinching, twist the Italian sausage in the middle to make two sections. If needed, you can also tie it with a string.
- Set the Instant Dutch Oven to sear/saute. Once preheated, add a small amount of olive oil to the pot. Saute with the lid off. Add the sausage in batches to brown.
- Brown the sausages on both sides, then remove them to a plate. Repeat until all the Italian sausages are browned.
- Slice the onions and green peppers while the sausages are browning. Add the vegetables to the pan and saute until the onions are softened.
- Add in the minced garlic and saute for 30 seconds. Turn off the saute function.
- Add in the Italian herb seasoning and stir.
- Pour in the beer, and nestle the browned sausages into the mixture. Cover with a lid and cook on braise mode for 45 minutes to one hour with the lid on until the sausages are done.
Stovetop Instructions
- Preheat a large deep fry pan or Dutch oven on medium heat. Once preheated, add a small amount of olive oil.
- Add the Italian sausages and brown on both sides, then remove to a plate. Repeat this process with the remaining sausages until they have been browned.
- Slice the green peppers and onions while the sausages are being browned. Add them to the pan and saute until the onions are softened.
- Add the minced garlic and Italian herb seasoning and cook for about 30 seconds.
- Add the Italian sausage to the pan and pour in the beer. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 45 minutes to one hour, or until the sausages are done.
- Serve immediately or store in an airtight container for up to one week. Freeze for up to three months without juices, then thaw in the refrigerator prior to reheating.
Video
Notes
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