Just like mac & cheese and chicken & waffles, sausage & peppers is an iconic food duo. Like, if they were a Hollywood couple, they’d toooootally have their own nickname, right? Maybe “Sauspep,” or “Pepsage”? Yeah, ok, we hear you– it doesn’t quite roll off the tongue like “Bennifer” does.
So their celebrity couple name is gonna require some work, but you know what doesn’t? Tonight’s dinner. That’s right, your sweet Italian sausages have been pre-cooked for you, and your peppers n’ onions are already sauteed to perfection. Basically all you need to do is sautee them and give those buttery brioche buns a quick toast. Dress ‘em up with your favorite condiments and chow down!
In your bag
Four (pre-cooked!) sweet Italian pork sausages and sauteed onions & peppers
Four crusty Italian rolls
At home
Nonstick saucepan with a lid
Sausage & Peppers
Option # 1: (stovetop)
1. Add your sausage and peppers to a large nonstick pan over medium heat. Add just a splash of water.
2. Cover with a lid and warm for 8-10 minutes or until warmed to your liking.
Option # 2: (grill)
Before starting, your grill should be at medium heat, 325°F-400°F.
Bring everything out to the grill — including the metal pan your sausages came in!
Use your tongs to place the sausages on the grill.
Then, pop your peppers & onions into the metal pan. Place the metal pan with the veggies right on the grill next to your sausages.
Cover the grill and let everything get nice and hot (maybe even a little charred!), around 6-8 minutes. Open the grill once or twice during this time to flip the sausages and give the peppers & onions a stir.
Once everything is warmed to your liking, transfer the sausages and peppers & onions to a plate.
Pop your rolls on the grill for a minute or two to get them toasty.
Crusty Italian Rolls
Warm up rolls in the oven or toaster oven to get them nice and toasty, but don't forget about them! :)
Time to eat! Place a sausage in a roll, and pile high with peppers & onions. If you want, add whatever condiments you have on hand. We like grainy mustard, but use whatever you’d like!
