Sausage and Peppers Sandwich

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. It’s our spin on a classic and it’s crazy delicious. It sounds weird to say that a buttery spread brings balance and freshness to these sandwiches, but it’s true. We mix in a generous amount of fresh herbs into the butter, making it taste bright and herby and bringing fresh flavor notes to the umami peppers, onions, and sausages.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 297 kcal per serving

Ingredients

½ cup - butter
1 tsp - fresh parsley
1 tsp - fresh basil
1 tsp - fresh thyme
¼ tsp - sea salt
¼ tsp - cracked black pepper
¼ tsp - cayenne pepper
⅛ tsp - garlic powder
⅛ tsp - onion powder
5 - Italian sausage links
2 - bell peppers
2 - yellow or sweet onions
1 tsp - olive oil
1 tbsp - butter
¼ tsp - garlic powder
¼ cup - water
Salt
6 - hoagie rolls
Parsley
cracked black pepper

Instructions

Mix the herb butter ingredients until fully combined. Set aside.
In a pan over medium heat, sear the sausages in 1 tsp olive oil for 3 to 4 minutes, turning occasionally.
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.
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.
Season the veggies with salt, garlic powder, and pepper, and sauté until soft, about 20 minutes.
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.
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.
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.

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