Hand holding a bun filled with sausage and peppers over a wooden surface with a glass of beer in the foreground.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo

This is one of those recipes that’s exactly what it says it is.  No extra bells and whistles – just really good sweet Italian sausage, peppers and some onion.  If you can, be sure to source your sausage ring from a high-quality Italian butcher.  We always serve our sausage and peppers on a nice soft bun drenched in the pan juices. It’s messy, but damn good.

Sausage & Peppers

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6


  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 1 ½ to 2 pound parsley and cheese sausage ring
  • 2 large red bell peppers, cut into ¼” strips
  • 2 large green bell peppers, cut into ¼” strips
  • 1 large white onion, cut into ¼” strips
  • Kosher salt
  • 4 large cloves garlic, thinly sliced
  • 6 hoagie rolls


  • Preheat the oven to 400 degrees.
  • In a large, high sided skillet, warm 2 tablespoons of the olive oil over medium-high heat.
  • Add the sausage and sear until browned on both sides, for 6 to 8 minutes per side. Use a splatter screen if you have one to limit oil splatters.
  • Transfer the sausage to a plate; cool slightly.
  • Add the remaining oil to the skillet.
  • Add peppers, onion and season with a couple generous pinches of salt.
  • Sauté, tossing often, scraping the browned bits from the bottom of the pan using the liquids that release from the vegetables, until tender, about 15 minutes.
  • Add the garlic, season with salt, to taste, and cook for 1 minute.
  • Meanwhile, remove the skewers from the sausage and cut the outer rings into 3- to 4-inch pieces.
  • Nestle the sausage into the peppers and onion, add any juices from the plate and bake until the sausage is fully cooked, about 20 minutes.
  • Serve on a hoagie roll.
Course: Lunch, Main Course, Meat, Sandwiches
Author: Anthony Michael Contrino