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Sausage and Pepper Sandwiches

Pick a dark, malty lager for simmering the sausages. Grill ’em, split ’em and load ’em on toasted buns with garlicky peppers and onions. —Jeanne Horn, Duluth, Minnesota
  • Total Time
    Prep: 30 min. Grill: 5 min.
  • Makes
    8 servings


  • 2 bottles (12 ounces each) beer or nonalcoholic beer
  • 2 tablespoons prepared mustard
  • 1 tablespoon ketchup
  • 8 fresh Italian sausage, bratwurst or Polish sausage links
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 hot dog buns, split
  • Spicy brown mustard


  • In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat.
  • Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.
Nutrition Facts
1 sandwich with 1/4 cup pepper mixture: 442 calories, 26g fat (10g saturated fat), 60mg cholesterol, 1137mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 20g protein.

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