These sandwiches are loaded with juicy sausages and soft peppers & onions in a rich tomato sauce!
Sausage and Peppers
Sausage and peppers is a simple, satisfying combination rooted in American-Italian cooking. It works well as a main dish, a pasta topping, or—my favorite here—as a warm, hearty sandwich packed with flavor.
Sausage and Peppers Sauce
I prefer a saucy version that clings to the sausages and peppers. The sauce is a thick, rich tomato base made from canned tomatoes, tomato paste, and a splash of chicken stock. Sautéed onion and garlic build the base, while dried basil and oregano add depth. A pinch of chili flakes brings subtle heat, and red wine vinegar brightens the sauce with a gentle tang. Taste and adjust seasoning with a little sugar, salt, and pepper if needed.
What kind of sausage to use?
Italian sausages are ideal for their herb-forward flavor, but if those aren’t available use any good-quality herbed sausages. See the recipe notes for simple substitutions.
What kind of peppers to use?
Standard bell peppers work perfectly. Two large peppers, ideally in mixed colors, provide both sweetness and visual appeal when sliced and cooked until soft.
Process shots: add sausages to oil (photo 1), fry then remove (photo 2), fry onion/peppers (photo 3), fry garlic (photo 4) fry tomato paste (photo 5), add tomatoes, stock, vinegar and seasoning (photo 6), add sliced sausage (photo 7), stir and simmer (photo 8).
Sausage and Peppers Sandwich
Reduce the sauce until it’s thick so it coats the sausages and peppers and the flavors fully meld together. For the sandwiches you’ll need:
- Bread – small baguettes, subs, or Italian rolls, warmed in the oven until lightly crisp.
- Butter – spread on the rolls so it melts into the bread for added richness.
- Parmesan – a light sprinkle finishes each sandwich and adds savory depth.
- Parsley – optional, for a fresh finishing touch.
Process shots: warm roll (photo 1), slice and spread butter (photo 2), add sausage and peppers (photo 3), sprinkle with parmesan/parsley (photo 4).
Sausage and Pepper Sandwich FAQ
Can I keep the sausage whole?
Slicing the sausages into chunks is my preference. It makes them easier to eat, helps the sauce penetrate the meat for better flavor, and ensures the sausages cook through as they simmer in the sauce.
Can I add more cheese to this sandwich?
Yes—Provolone melts beautifully on top. You can grill it on the assembled sandwich or place it on the roll before adding the sausage and peppers so it melts gently.
Can I make the sausage and peppers ahead of time?
Absolutely. Store the cooked mixture in the fridge for 1–2 days, then reheat gently on the stove until piping hot. Add a splash of stock or water if it needs loosening.
Serving Sausage and Pepper Sandwiches
These sandwiches are hearty and work well for dinner. Serve them as-is, or alongside fries or a simple salad for a fuller meal. They pair especially well with garlic-parmesan fries or marinated olives if you want a side.
Ready for the full recipe? Here it is.
How to make Sausage and Peppers Sandwich (Full Recipe & Video)
Sausage and Peppers Sandwich
Equipment
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Large frying pan & wooden spoon
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Sharp knife & chopping board
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Tongs & a bowl for resting sausages
Ingredients
- 6 Italian sausages
- 4x 6″ Sub rolls/Baguettes/Italian rolls warmed until lightly crisp
- 1x 14oz/400g can plum or chopped tomatoes
- 1/4 cup / 60ml Chicken stock
- 2 large Peppers, sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, finely diced
- 1 heaped tbsp Tomato paste
- 1 tbsp Red wine vinegar
- 1/2 tsp each Dried basil & dried oregano
- 1/4 – 1/2 tsp Chilli flakes
- Sugar, salt & pepper to taste
- 4 tbsp Butter
- 4 pinches Parmesan, to serve
- Olive oil, for frying
- Fresh parsley, optional
Instructions
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In a large pan over low-medium heat add a drizzle of oil. Add the sausages and fry for 15–20 minutes, turning occasionally. Cooking over lower heat renders fat and crisps the skin while ensuring the meat cooks through. Remove the sausages and keep the pan over medium heat.
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Add the sliced peppers and onion and fry until they begin to soften and brown. Add garlic and fry for another minute, then stir in the tomato paste and cook for 2 minutes. Pour in the stock and deglaze the pan.
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Add the canned tomatoes, red wine vinegar, basil, oregano, chili flakes and a pinch of sugar, salt and pepper. Stir well. Slice the sausages into chunks and return them to the pan. Lower the heat and simmer for 15–20 minutes, or until the sauce is thick and the flavors have melded.
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Slice the rolls and spread with butter. Fill with sausage and peppers, then finish with a sprinkle of parmesan and some fresh parsley if you like. Serve warm and enjoy.
Quick Demo
Notes
b) Seasoning – Depending on your tomatoes you may need a touch of sugar to balance acidity. I usually add a pinch early, then taste and adjust once the sauce has reduced. The red wine vinegar gives brightness, so taste before adding more sugar.
c) Make Ahead – Make the sausages and peppers ahead, cool, and store covered in the fridge for 1–2 days. Reheat gently in a pan until piping hot; add a splash of stock or water to loosen if necessary.
d) Calories – Nutrition values are estimates per sandwich and will vary by ingredients and portion sizes.
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Love a sausage sandwich? Check out my Proper British Sausage Sandwich!
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Italian Inspired Sandwiches
- Italian Sausage Grilled Cheese
- Spaghetti Grilled Cheese
- Meatball Subs
- Pizza Grilled Cheese
- Chicken Parmesan Sandwich
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