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READY IN 30 mins

Festival-Style Grilled Italian Sausage Sandwiches

Read Reviews (27)

"These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer." — carina

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Original recipe makes 4 servings Change Servings

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil

salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

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Directions

Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

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PREP 20 mins
COOK 10 mins
READY IN 30 mins

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Reviews More Reviews

Feb 22, 2011

Oh my, there's nothing quite so tasty as a grilled Italian sausage sandwich! My husband and I are no strangers to making these and definitely feel you shouldn't have to wait for summer to have such a treat. We use both hot and sweet sausage and use red and green peppers along with the onion. We love grilling veggies and these give the sandwiches a nice smokiness. Be sure not to poke the sausages as you'll end up releasing all of those wonderful juices. I put my rolls under the broiler to get them nice and toasty. My husband tops his sandwich off with a spicy brown mustard, but I always top mine off with marinated cherry tomatoes. I cut them in half and marinate them at room temp. in a mix of olive oil, balsamic vinegar, a bit of kosher salt, basil and oregano. For a quick and easy meal there's nothing that beats this!

—Jillian

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Jun 01, 2009

Other than maybe Bobby Flay, I can think of no better grill master than hubby - and he says, "Don't poke the sausages!" Grill them over medium coals, till browned on all sides, about 12 minutes. They will be perfectly juicy and have that delightful "snap" when you bite into them. This sandwich is nothing new for us, but grilling the peppers and onions made all the difference in the world. Until now I had always cooked them in a skillet and while that's delicious too, it is no substitute for what the submitter intended in this recipe. I was really amazed at the difference the roasted, charred peppers and onions made, in color as well as taste. Out of this world good!

—naples34102

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34 Ratings

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Jul 20, 2009

Your recipe is great. I have done it your way and love it but I would also like to suggest a "shortcut" on the veggies that comes out pretty tasty. You can cut up the peppers and onions and grill them OR buy what my grocer sells as a frozen "Fajita mix" of onions and peppers. Either way, put them in a foil pouch with a couple of ounces of olive oil, salt, pepper and a little chopped garlic, more if you like. Fold the foil up good so it doesn't leak all over and set your grill on fire. Just keep flipping the foil packet while your meat cooks and it wil turn out deeeeeeeelishous

—DanG

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Mar 19, 2008

Our family LOVES these sandwiches!!! I used sweet and mild sausage instead of hot. Used green pepper in place of red. I parboiled my sausages for 5 minutes on the stove top. My concern was that the inside would not be cooked in the middle and too brown on the outside. We always top ours with pizza or spaghetti sauce and a slice of mozzarella cheese! These are also great make in the slow cooker with a jar of red sauce.

—GodivaGirl

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May 12, 2009

This is a great recipe! I didnt think the vegetables would make that big of a difference. But, they did..along with a bit of mustard..yummo **UPDATE**: When I made these again..I bought Johnsonville Brats and took the sausage out of its casing. Then, browned the sausage first; drained and threw in the peppers until they were soft. What a difference that made. The sausage tasted infused with the peppers. Then, added a bit of mustard. WOW! That is how I will make these from now on.

—Lucy

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Sep 12, 2008

This recipe was great! I split the sausages & grilled them on my indoor grill. I cooked the onions & green peppers in a skillet, until carmelized. I then put the grilled sausage on top of a wheat hoagie bun split, topped the sausage with the peppers & onions & put some spicy brown mustard on top of that. It was delish!

—TRISH441

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Oct 19, 2008

These were wonderful! I used sweet Italian sausage instead of the hot. I grilled them on my (very small)George Foreman, so we had to cook the onions first, then the peppers, then the sausage in two runs, so it took awhile, but the wait was well worth it! I highly recommend these to anyone who is tired of the same old hot dogs and brats. They are a welcome change! Thanks for the keeper.

—irish carfi

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Apr 03, 2008

Great! Hubby butterlied sausages before he grilled them. We seasoned the veggies with a little garlic powder and grill seasoning when we took them off the grill. So easy but tasty!

—SweetBasil

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Nutrition

Calories
632 kcal
32%

Carbohydrates
56.2 g
18%

Cholesterol
61 mg
20%

Fat
33.7 g
52%

Fiber
4 g
16%

Protein
27.1 g
54%

Sodium
1318 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Festival-Style Grilled Italian Sausage Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 632
Calories from Fat: 303

% Daily Value *
Total Fat 33.7g 52 %
Saturated Fat 10.2g 51 %
Cholesterol 61mg 20 %
Sodium 1318mg 53 %
** Potassium 325mg 9 %
Total Carbohydrates 56.2g 18 %
Dietary Fiber 4g 16 %
Protein 27.1g 54 %
** Sugars 6.6g
Vitamin A 19 %
Vitamin C 68 %
Calcium 19 %
Iron 36 %
** Thiamin 51 %
Niacin 52 %
** Vitamin B6 23 %
** Magnesium 7 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.