NYC-Style Sausage and Peppers

Course: Lunch / Dinner

Cuisine: Italian / American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 465kcal

Author: Kris Longwell

Bring the iconic NYC street fair experience home with this authentic Sausage and Peppers recipe! While we love using our homemade sausage and rolls—which are great to prepare ahead of time—high-quality store-bought versions work perfectly too. It's a flavorful and juicy masterpiece that's sure to be a hit at your next cookout!

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Equipment

Griddle see NOTES
Cooking dome see NOTES
metal spatula and tongs

Ingredients

2 tablespoon vegetable oil plus more, as needed
2 lbs Italian sausage sweet, 5 to 6 links, or one "rope"
1 large yellow onion cut into thin strips
3 bell peppers seeded and cut into strips
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ cup marinara sauce
4 Italian rolls

Instructions

Set up a 2-zone heat area on your griddle (one medium-high heat and the other low heat). Drizzle the oil (2 tbsp) over the hot zone.
2 tablespoon vegetable oil
Place the sausage in the oil and let it sear until browned on the bottom, about 5 minutes. Carefully flip the sausage and sear for another 5 minutes. At this point, the sausage should be browned all over, but not completely cooked through. Move the sausage to the lower heat zone. If you have a cook dome, cover the sausage with it. See NOTES.
2 lbs Italian sausage
Add the onions to the hot zone (add a little more oil if needed). Sauté for 2 minutes, stirring with metal tongs often. Add the peppers and continue to cook and stir until soft and starting to char and caramelize, about another 5 minutes.
1 large yellow onion, 3 bell peppers
Sprinkle the peppers and onions with the salt, pepper, and oregano. Then drizzle enough of the marinara over the vegetables just to coat them when stirred (don't oversauce!). Stir for another minute.
½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, ½ cup marinara sauce
Use a large spatula to place the sausage on top of the peppers and onions. Let them cook together for another few minutes.
If desired, toast your split open rolls on the griddle until lightly browned.
4 Italian rolls
If you are using "rope" sausage, use your spatula to cut links the size of your rolls.
Place a sausage link in each roll and top with a generous pile of peppers and onions. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

No Griddle? No Problem! If you don’t have an outdoor griddle, you can make this easily on your stovetop. Use a large cast-iron skillet or a heavy-bottomed pan. Sear the sausages first to get a good crust, set them aside, and then sauté your peppers and onions in the flavorful rendered fat before combining everything at the end.
No Cook Dome? If you don't have a professional metal basting cover, you can use a large stainless steel mixing bowl or even a lid from a large stockpot. The goal is simply to trap the steam and heat to ensure the sausage reaches an internal temperature of 165°F without over-browning the outside. If this isn't possible, don't worry, you'll still have amazing sausage (just don't let it burn on the griddle before it reaches the necessary internal temperature.
Prep Ahead: To make things easy on the day of your cookout, you can prepare the Homemade Italian Sausage and Homemade Italian Rolls a day or two in advance. However, if you're short on time, high-quality store-bought versions are a perfectly delicious substitute!
The "Jammy" Finish: When adding the marinara, start with a small amount. You want the sauce to reduce on the hot surface until it becomes a thick, "jammy" glaze that clings to the peppers and onions rather than a thin sauce that might make your rolls soggy.
The "Hinge" Cut: When slicing your rolls, try not to cut all the way through. Leaving a "hinge" on one side helps keep the sausage and the mountain of peppers and onions tucked securely inside the bread.

Nutrition