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Friday, January 21, 2011

Sausage, Pepper and Onion Subs…with Secret Ingredient!

One of my favorite go-to meals is a quick sausage sub. I cook Italian sausages on the stove and saute sliced bell peppers and onions, then throw it all on a hoagie roll. So tasty and easy! Recently I added an ingredient which took this quick dinner to a whole new level – tomatoes. HEAVEN. I added some sliced tomatoes I had lying around during the last few minutes of cooking and it tipped this already yummy sandwich over the edge. Yum!

So there you go, a nice quick weekend dinner idea. In fact, even though it wasn’t on my plan for this week, we are having this tonight!


  1. Hi Jane
    Looks yummy. I just posted a piece on Lecso – a classic Hungarian Pepper Stew with Hungarian Sausage. Looks similar. Wondered if you would like to try it out. Also – I am supposed to let you know some-how that I am a new WORDPRESS blogger. But I have posted on BLOGSPOT for years and have recipes posted on my own website.
    Looking forward to hearing from you
    Clara Czegeny

  2. 2

    We do sausage and pepper sandwiches in our crockpot! Sausage, peppers, onions, and garlic, with crushed tomatoes, wine or balsamic vinegar, and a little oregano and chile flakes… Such a nice dinner to come home to after a long day, and especially great for a busy evening, since we just have to throw it all on a toasted roll.

    • Jane Maynard

      oh my goodness, what a FABULOUS idea! I will definitely try that!!! thanks! 🙂

    • Bette

      Hi Bri – The crock pot idea is great – do you brown the sausages first before putting them in the crock pot, and do you use a large (28 oz) can of crushed tomatoes? Thanks

    • Bri

      Hi ladies, sorry that I didn’t see this before…
      But no, it’s not necessary to brown the sausages first! You certainly could, but I find that it works just dandy without the extra step. I do mine on Low for 8 hours. The sausages get so tender, they almost fall apart, which adds a whole different dimension to the sandwich from what you typically expect.

    • Bri

      Whoops! And yes, 28 oz. crushed tomatoes! the important thing is that, in addition to the tomatoes, you have enough liquid (I usually have to add both wine and a touch of stock or water) to cover the sausage and veggies, or it’ll reduce too much. I suggest about a 1/2 cup of wine in with the tomatoes, and then the rest as water or stock…and if you’re using vinegar instead, then 1/4 cup vinegar and the rest water or stock.

    • Bette

      Thanks – I’m going to try it this week sometime!

  3. 3

    This sounds really delicious right now! I may change my plans and throw this into the dinner mix this weekend. I believe you when you say the cooked tomatoes put it over the edge – yum!

  4. 4

    Yum! I love sausage and peppers! This would be good on buttered toasted roll rubbed with garlic.

  5. I love simple meals that have such wonderful flavours – yummy.
    🙂 Mandy

  6. 6

    I’m going to make these with some roasted grape tomatoes and peppers from last year’s garden that I have in my freezer. You can’t beat roasted tomatoes — they are so sweet and good — perfect to go with the sausage and onions. Now I just need some good rolls. Thanks for the inspiration!

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