Italian Sausage & Pepper Rolls
game day / mains / apps
Delicious sausage and peppers piled high into fresh baked rolls and topped with a crisp, bright fennel & mustard slaw for the perfect game day bite!
These are my Nonna’s classic Sausage & Pepper recipe that will not disappoint. I’m just turning them into a delicious game day meal by making them easy-to-hold and ready to assemble for the big day! You can make the sausage and peppers ahead of time and heat them up when it’s time for the game. I bought fresh baked rolls from my local grocery store and hollowed out the center. You can also use buns or regular cut rolls, but this way it’s almost as if you’re eating it like a hot dog! And it’s so easy to pile high this way! I also make a fennel mustard slaw to put on top that gives this meal some crunch and freshness to this comfort food.
Here are the Ingredients for these Italian Sausage & Pepper Rolls:
Vegetables - Bell Peppers, White Onion, Yellow Onion, Fennel, Basil, Parsley
Seasonings - Salt, Pepper, Garlic Powder, Red Pepper Flakes
Pantry - Capers, Grey Poupon Mustard, Dijon Mustard, Whole Grain Mustard, Mayo, Olive Oil, Champagne Vinegar, Bread Rolls
Protein - Italian Sausages
Italian Sausage & Pepper Rolls
Ingredients
- 8-10 Italian sausage (I use half mild and half hot)
- 4-5 bell peppers (mix of red, orange and yellow), sliced
- 1 large white onion, sliced
- 1 large yellow onion, sliced
- 1/4 olive oil
- 1/3 water
- 1 tsp garlic powder
- pinch of red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 8-10 rolls
- 1 bulb of fennel, halved and shaved
- 2 tbsp fennel leaves, chopped
- 1/4 cup basil, chopped
- 1/4 cup flat parsley, chopped
- 2 tbsp capers, chopped
- 1 tbsp kewpie mayo
- 1 tbsp Grey Poupon mustard
- 1 tbsp stone ground Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp champagne vinegar
- 1 tbsp olive oil
- 1 garlic clove, minced
- pinch of salt
- pinch of pepper
Instructions
- In a large pan or skillet, add the water and half the olive oil. heat on medium low. add the sausage links in. Poke a few holes with a toothpick in each sausage. Cover and cook for 3-4 minutes. Flip each sausage, poke a couple more holes in each sausage, and cook for another 3-4 minutes.
- Once the water evaporates fully, add the rest of the olive oil and lower the heat slightly. Let each side of the sausage brown. Make sure halfway to poke another few holes in the sausages (some of the juice will spill out, that's good!). Remove the sausage from the pan and let cool before slicing.
- Keep the heat on low and add in the peppers and mix into the leftover juice and olive oil in the pan. Cook for 3 minutes and then add in the onions. Mix and cover. Cook for 6-7 minutes.
- Uncover and season with garlic powder, red pepper flakes, salt and pepper. Mix and then add in the sausages. Stir everything together and cook on low for another few minutes until the peppers and onions are fully softened.
- Make the fennel mustard slaw by adding the fennel, basil, and parsley to a mixing bowl. Make the dressing by combining the chopped capers, mustards, mayo, champagne vinegar, olive oil, salt and pepper. Pour the dressing over the slaw and set aside.
- Cut the tops out of rolls and stuff each one with the sausage and peppers. Top with fennel mustard when ready to serve and enjoy!
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