Sausage Onion And Pepper Hoagies Recipes

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SHEET PAN SAUSAGE AND PEPPER HOAGIES



Sheet Pan Sausage and Pepper Hoagies image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 sandwiches

Number Of Ingredients 11

6 hoagie or sub rolls
3 bell peppers (red, yellow and/or orange), seeded and cut into large chunks
2 red onions, trimmed and cut into quarters
3 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon kosher salt
Freshly ground black pepper
12 Italian sausages (hot and/or sweet)
1/2 cup mayonnaise
1/3 cup ketchup
1/4 cup whole-grain mustard

Steps:

  • Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.
  • Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
  • Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.
  • Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.

SAUSAGE, PEPPER AND ONION HOAGIES



Sausage, Pepper and Onion Hoagies image

Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.

Provided by kiwidutch

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb sweet Italian sausage
3/4 lb hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large garlic cloves, crushed
1 large onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced (light green mild Italian peppers)
1 red bell pepper, seeded and thinly sliced
salt and pepper
2 -3 banana peppers or 2 -3 pepperoncini peppers, finely chopped
3 tablespoons hot pepper juice, from the jar
4 submarine rolls, crunchy
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large garlic clove
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful (or 1 1/2 teaspoons oregano, thyme, parsley)

Steps:

  • Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  • Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  • Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  • Split and toast the bread under broiler.
  • Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
  • Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  • Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
  • Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

Nutrition Facts : Calories 634.7, Fat 49.5, SaturatedFat 17.9, Cholesterol 97, Sodium 1595.9, Carbohydrate 16.4, Fiber 2.8, Sugar 6.2, Protein 31.9

SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE



Sausage Hoagies with Peppers, Onions and Cheese image

These yummy hot sandwiches make the most of your budget while delivering big on flavor and fun!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 hoagie buns
9 oz smoked sausage, cut diagonally into 1/2-inch-thick planks
2 tablespoons vegetable oil
2 cups sliced (1/4 inch) onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, seeded, cut into 1/4-inch-thick strips
1 cup shredded Swiss cheese (4 oz)

Steps:

  • Line cookie sheet with foil. Cut buns in half horizontally, cutting almost but not completely through; place opened on cookie sheet. Set aside.
  • Heat 12-inch nonstick skillet over medium-high heat. Sauté sausage 3 to 5 minutes or until browned and thoroughly heated. Transfer sausages to small bowl; cover and set aside.
  • Add oil to skillet; heat over medium-high heat until shimmering. Add onions, salt and pepper; sauté 4 to 6 minutes or until onions are translucent. Add bell pepper; sauté 3 to 5 minutes or until softened and browned on edges.
  • Set oven control to broil. Position oven rack 8 inches from broiling element. Top each bun with sausage. Divide onion mixture evenly over sausage. Top each with cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1470 mg, Sugar 13 g, TransFat 1 1/2 g

GRILLED SAUSAGE AND PEPPERS HOAGIE



Grilled Sausage and Peppers Hoagie image

Make and share this Grilled Sausage and Peppers Hoagie recipe from Food.com.

Provided by Kana K.

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 Italian sausages
2 red bell peppers, discard seeds and slice into 3/4 inch strips
4 yellow onions, medium sized, sliced into circular strips
2 -3 tablespoons extra virgin olive oil
1 tablespoon oregano
2 tablespoons parsley
salt and black pepper
Italian bread or sourdough roll, enough to make 4 sandwiches

Steps:

  • Grill sausages on barbecue until well browned.
  • Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
  • Be sure to stir this mixture every few minutes and continue to cook on medium until the peppers and onions and soft but not mushy. (Approximately 20 minutes).
  • Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they're more fun that way!

Nutrition Facts : Calories 694.5, Fat 52.4, SaturatedFat 17, Cholesterol 94.6, Sodium 2011.7, Carbohydrate 21.2, Fiber 3.5, Sugar 8.6, Protein 33.6

SAUSAGE, PEPPERS AND ONIONS



Sausage, Peppers and Onions image

Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  • Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  • Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  • Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

SAUSAGE, ONION AND PEPPERS HOAGIE



Sausage, Onion and Peppers Hoagie image

Ok, for a quick, delicious super, you will have a hard time beating sausage onions and peppers! If you haven't put this in your routine, you should! Be sure and use some delicious sweet, hot relish and a delicious mustard to make it complete! I have a homeade pear relish that I use. I will post that recipe, too! You need that!

Provided by Heartsong

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs hot sausage (or mild of you prefer)
2 onions, sliced
2 red peppers, sliced
2 tablespoons olive oil
hoagie roll

Steps:

  • Bring sausage to boil in a pan of water. Simmer for 10 to 15 minutes and drain and brown sausage for 5 to 10 minutes, as desired.
  • At the same time, in another pan, brown onions and peppers in olive oil over high heat.
  • Combine and serve with mustard and relish on hoagie buns! Enjoy!

ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

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