Sausage, Pepper and Onion Hoagies

READY IN: 30mins
Recipe by kiwidutch

Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.

Top Review by livingstonfran

Oh my goodness, what a sandwich. It was absolutely fantastic. I could not find Cubanell peppers so I substituted an Aneheim pepper. That was the only change that I made. The only problem that I had was being able to get enough of the sausage and peppers on the bread and keep it on the sandwich. I think that I used the wrong bread and will be thinking how to remedy this. Thank you so much for sharing this recipe with us.

Ingredients Nutrition


  1. Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  2. Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  3. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  4. Split and toast the bread under broiler.
  5. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
  6. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  7. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
  8. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

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