Sausage, Pepper, and Onion Sandwich

SERVES: 4

COOK TIME: 30 Min

This Sausage, Pepper, and Onion Sandwich is perfect any time of the year, whether we grill or pan-fry it. Close your eyes, wash it down with your favorite bubbly beverage, and you'll be back at the state fair all over again. And this time you won't have to pay for parking!

What You'll Need

1/4 cup vegetable oil
2 green bell peppers, cut into 1/2-inch strips
2 red bell peppers, cut into 1/2-inch strips
1 large onion, cut into 1/4-inch slices
1/2 teaspoon salt
1 pound hot Italian rope sausage, cut into 2-inch lengths
1/4 cup beer (optional)
4 hoagie rolls, split

What to Do

In a large skillet over medium heat, heat oil until hot but not smoking.
Add peppers, onion, and salt; cook 10 minutes, stirring occasionally. Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally.
Evenly divide mixture onto hoagie rolls and serve immediately.

Just a Suggestion!

If you want these to be a bit saucier, feel free to top each sandwich with 1/4 cup spaghetti sauce -- just don't forget the napkins!

For more fun options, try some more of our State Fair Food Favorites!
Want more sandwiches! Try Abuela's Cuban Sandwiches, our Bacon-Barbecue Joe, or our Grilled Reuben Supreme.

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Rachel

Jul 23, 2018

An Italian Sausage, pepper and onion sandwich is especially good as comfort food during winter. I am Italian and we never made it with beer so I am happy to see that the Mr Food recipe lists the beer as optional. The contributor's addition of mozzarella or provolone sounds wonderful! This is also a very nice recipe made in larger quantities to feed a crowd any time of the year. Rachel

cindywilsey 827766 5

Aug 13, 2017

I haven't made this recipe but it inspired me to make something very very close I had bulk sausage not sausage in casings So I browned the sausage with the peppers onions needed just tablespoon olive oil to prepare them I also omitted the beer Then to hold everything in place inside the hoagie bun I ran them quickly under the broiler with a slice of provalone on top BTW I expect mozzarella would also work well - but provalone is what I had on hand They were fatastic As an added bonus since I live alone I can make up a batch of the sausage peppers mixture freeze some for a night I want a quick supper I do not have a microwave so I package portions in foil packages I can pull one package out of the freezer pop it into a hot F oven for minutes I fill…Read More the hoagie bun top it with cheese I set it back on the foil run it under the broiler A hot fresh dinner with no dishes to clean up The perfect solution to a low energy day This is especially good with a caesar salad on the side I use the prepared bagged version to eliminate the work

fredhomer 9960735

Aug 13, 2017

My preference is "HOT" Sausage!!!Most all Fair vendors use a mild spicy sausage,Then give you hot sauces. I'll make them at home!! Your recipe is Oh So Gooood!! I have to make two trays when friends come over. KEEP UP THE GOOD WORK!!

msdeb21

Jul 30, 2017

This does remind me of state fairs. This is one of the items that I can't resist at the fairs and festivals in the summer. It's a smell that draws me in and a sandwich that tastes as good as it smells. Thanks for the easy copycat recipe. I can make these a lot cheaper than the sandwiches at the fair.

Bristol1

Aug 14, 2015

To save some calories, omit the 1/4 cup oil and instead use cooking spray. Cook the sausage, peppers and onions at the same time. The cooking sausage provides additional moisture as well as the beer. You can cut more calories by using poultry sausage instead of pork sausage. We make this dish year round and it's a favorite.