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Two sausage and peppers sandwiches on a plate. The sandwiches have Italian sausage, red and orange bell peppers, onions, and herb butter on toasted hoagie rolls.

Sausage and Peppers Sandwiches

This amazing Sausage and Peppers Sandwich is filled with juicy Italian sausage, sweet peppers and onions, and a delicious herb butter that’ll knock your socks off.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Dinner, Main Course, Meat & Seafood
Cuisine: American, Italian
Keyword: Pork, Sandwich
Servings: 6

Ingredients

Herb Butter

  • 1/2 cup butter softened (1 stick; 4 oz)
  • 1 tsp fresh parsley minced
  • 1 tsp fresh basil minced
  • 1 tsp fresh thyme
  • 1/4 tsp sea salt optional if using salted butter
  • 1/4 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

Sausage, Peppers, and Onions

  • 5 Italian sausage links 1 pound (can use pork, chicken or turkey)
  • 2 bell peppers julienned (red, yellow, orange, or combination)
  • 2 yellow or sweet onions halved and sliced
  • 1 tsp olive oil
  • 1 tbsp butter
  • ¼ tsp garlic powder
  • ¼ cup water
  • Salt and cracked black pepper to taste

Additional Sandwich Stuff

  • 6 hoagie rolls lightly warmed or toasted
  • Parsley chopped, for optional garnish

Instructions

Herb Butter

  • Mix the herb butter ingredients until fully combined. Set aside.
    1/2 cup butter, 1 tsp fresh parsley, 1 tsp fresh basil, 1 tsp fresh thyme, 1/4 tsp sea salt, 1/4 tsp cracked black pepper, 1/4 tsp cayenne pepper, 1/8 tsp garlic powder, 1/8 tsp onion powder

Sausage, Peppers, and Onions

  • In a pan over medium heat, sear the sausages in 1 tsp olive oil for 3 to 4 minutes, turning occasionally.
    5 Italian sausage links, 1 tsp olive oil
  • Add about ¼ cup of water to the pan, then cover the pan and reduce the heat to medium low. Cook sausages, covered, for 7 to 8 minutes.
    ¼ cup water
  • Remove the cover and cook for another 5 minutes, or until the water evaporates and the sausages reach 160°F with an instant read thermometer. Remove the sausages from the pan and set them aside to rest.
  • Once rested, slice the sausages into coins.
  • To the same pan that you cooked the sausages in (keep the drippings for added flavor), add 1 tbsp of butter, along with the peppers and onions.
    2 bell peppers, 1 tbsp butter, 2 yellow or sweet onions
  • Season the veggies with salt, garlic powder, and pepper, and sauté until soft, about 20 minutes.
    ¼ tsp garlic powder, Salt and cracked black pepper
  • Add the sliced sausages back to the pan, toss with the peppers and onions, and cook for a couple more minutes to heat them back up.

Assembly

  • Spread some herb butter onto both sides of a hoagie roll. Top with the sautéed sausage, peppers, and onions and garnish with parsley, if using.
    6 hoagie rolls, Parsley

Notes

Note: If you’re making the herb butter ahead of time, form it into a log and wrap it in plastic wrap, parchment paper, or wax paper and place in the fridge. About 10 minutes before you’re ready to use it, remove it from the fridge to soften.