These sandwiches are loaded with juicy sausages and soft peppers & onions in a rich tomato sauce!
Sausage and Peppers
Sausage and peppers is a classic American-Italian combination that’s simple and full of flavour. It works well as a main, a side or—my personal favourite—served in a sandwich. Here we focus on a hearty sandwich version with a thick, tangy tomato sauce that coats juicy sausage pieces and tender peppers.
Sausage and Peppers Sauce
This version uses a rich tomato base made from canned tomatoes, tomato paste and a splash of chicken stock to deepen the sauce. Start with sautéed onion and garlic for the aromatics, then add dried basil and oregano for an Italian edge. A pinch of chilli flakes gives gentle heat while red wine vinegar brightens the sauce with a subtle tang. The sauce is cooked down until thick so it clings to the sausages and peppers.
What kind of sausage to use?
Italian sausages are ideal—mild or spicy depending on preference. If you can’t find them, pick a high-quality herby pork sausage for the best flavour. Notes in the recipe below offer simple substitutions.
What kind of peppers to use?
Use regular bell peppers. Two large peppers, ideally in mixed colours, give a nice balance of sweetness and texture once softened in the pan.
Sausage and Peppers Sandwich
Reduce the sauce until it’s nicely thickened so the flavours concentrate and everything binds together. For assembling the sandwiches you’ll need the following:
- Bread – Small baguette, sub or Italian roll. Warm in the oven until lightly crisp.
- Butter – Spread on the split roll; it melts into the bread and adds richness.
- Parmesan – A light sprinkle at the end adds umami and brightness.
- Parsley – Optional, for a fresh finish.
Sausage and Peppers Sandwich FAQ
Can I keep the sausage whole?
Slicing the sausages into chunks is recommended. It makes the sandwich easier to eat, helps the sauce penetrate the meat for better flavour, and ensures the sausage is fully cooked through while simmering in the sauce.
Can I add more cheese to this sandwich?
Yes. Provolone melts beautifully on these sandwiches—either popped under the sausages and peppers to melt, or broiled on top briefly for a gooey finish.
Can I make the sausage and peppers ahead of time?
Absolutely. Store the prepared sausage and peppers in the fridge for 1–2 days, then reheat gently on the stove until piping hot. Add a splash of stock or water if the sauce has thickened too much during storage.
Serving Sausage and Pepper Sandwiches
These sandwiches are filling, so they make a satisfying dinner. Serve them as-is or alongside crispy fries or a light salad. A sprinkle of Parmesan and some chopped parsley finish them nicely.
Ready to make them? Here’s the full recipe and method.
How to make Sausage and Peppers Sandwich (Full Recipe)
Sausage and Peppers Sandwich
Equipment
- Large frying pan & wooden spoon
- Sharp knife & chopping board
- Tongs & side bowl (for removing/resting sausages)
Ingredients
- 6 Italian sausages (about 14oz / 400g)
- 4 x 6″ sub rolls / baguettes / Italian rolls, warmed until lightly crisp
- 1 x 14oz / 400g can skinned plum tomatoes or chopped tomatoes
- 1/4 cup (60ml) chicken stock (or vegetable 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 dried basil, 1/2 tsp dried oregano
- 1/4–1/2 tsp chilli flakes (to taste)
- Sugar, salt & pepper, to taste
- 4 tbsp butter (for spreading)
- 4 pinches Parmesan, to serve
- Olive oil, for frying
- Fresh parsley, to serve (optional)
Instructions
- In a large pan over low–medium heat add a drizzle of oil. Fry the sausages for 15–20 minutes, turning occasionally. A lower heat renders fat and crisps the skin while cooking the meat through. Remove the sausages and leave the pan fat in place. Increase heat slightly to medium.
- Add the sliced peppers and onions to the pan and fry until they begin to soften and brown. Add the garlic and fry for another minute. Stir in the tomato paste and fry for 2 minutes to develop flavour, then pour in the stock and use a wooden spoon to deglaze the pan.
- Add the canned tomatoes, red wine vinegar, dried basil, dried oregano, chilli flakes and a pinch of sugar. Season with salt and pepper and stir to combine. Slice the sausages into chunks and add them into the sauce. Lower the heat and simmer gently for 15–20 minutes, or until the sauce has thickened and the flavours have melded.
- Slice the rolls and spread with butter. Spoon the sausage, peppers and sauce into each roll. Finish with a sprinkle of Parmesan and chopped parsley if using. Serve hot and enjoy.
Notes
b) Seasoning – Depending on the tomato brand, you may want to add a pinch of sugar early on and adjust after the sauce reduces. Vinegar sharpness will mellow as the sauce cooks.
c) Make Ahead – Make the sausage and peppers ahead, cool and refrigerate for 1–2 days. Reheat slowly on the stove until piping hot; add a splash of stock or water if the sauce tightens up.
d) Calories – Nutritional values are provided per sandwich as an estimate.
Quick Demo
Nutrition (per serving)
Love a sausage sandwich? Check out the Proper British Sausage Sandwich for another classic take.
For more similar sandwiches check out these ideas:
Italian Inspired Sandwiches
- Italian Sausage Grilled Cheese
- Spaghetti Grilled Cheese
- Meatball Subs
- Pizza Grilled Cheese
- Chicken Parmesan Sandwich
If you loved this Sausage and Peppers recipe, pin it for later. Have a question or tried it already? Leave a comment below!