Italian Sausage & Pepper Rolls Recipe

Why You’ll Love Italian Sausage & Pepper Rolls Recipe

Italian Sausage & Pepper Rolls combine juicy Italian sausage, tender bell peppers, and sweet onions in fresh baked rolls. A crisp fennel mustard slaw adds a tangy, refreshing contrast to the savory filling. Using a mix of mild and hot Italian sausage gives the rolls a balanced flavor, while the three types of mustard add depth to the slaw. These hearty sandwiches are a great choice for game day, casual gatherings, or an easy family meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Italian Sausage & Pepper Rolls

• 8-10 Italian sausage (I use half mild and half hot)

• 4-5 bell peppers (mix of red, orange and yellow), sliced

• 1 large white onion, sliced

• 1 large yellow onion, sliced

• 1/4 olive oil

• 1/3 water

• 1 tsp garlic powder

• pinch of red pepper flakes

• 1 tsp salt

• 1/2 tsp pepper

• 8-10 rolls

For the Fennel Mustard Slaw

• 1 bulb of fennel, halved and shaved

• 2 tbsp fennel leaves, chopped

• 1/4 cup basil, chopped

• 1/4 cup flat parsley, chopped

• 2 tbsp capers, chopped

• 1 tbsp kewpie mayo

• 1 tbsp Grey Poupon mustard

• 1 tbsp stone ground Dijon mustard

• 1 tbsp whole grain mustard

• 2 tbsp champagne vinegar

• 1 tbsp olive oil

• 1 garlic clove, minced

• pinch of salt

• pinch of pepper

Directions

1. Start cooking the sausage: I add the water and half the olive oil to a large skillet over medium-low heat. I add the sausage links, poke a few holes in each with a toothpick, cover, and cook for 3–4 minutes.

2. Flip the sausage: I turn each sausage, poke a few more holes, and cook covered for another 3–4 minutes.

3. Brown the sausage: Once the water evaporates, I add the remaining olive oil and lower the heat slightly. I brown the sausages on all sides, poking a few additional holes halfway through, then remove them from the pan and let them cool before slicing.

4. Cook the peppers and onions: I keep the skillet over low heat and add the sliced bell peppers, stirring them into the remaining oil and sausage juices. After 3 minutes, I add both onions, stir, cover, and cook for 6–7 minutes.

5. Season and combine: I uncover the skillet and add the garlic powder, red pepper flakes, salt, and pepper. I return the sliced sausage to the pan, stir everything together, and cook over low heat for a few more minutes until the peppers and onions are fully softened.

6. Prepare the fennel slaw: I combine the shaved fennel, chopped fennel leaves, basil, and parsley in a mixing bowl.

7. Make the mustard dressing: In a separate bowl, I mix the chopped capers, Kewpie mayo, Grey Poupon mustard, stone ground Dijon mustard, whole grain mustard, champagne vinegar, olive oil, minced garlic, salt, and pepper. I pour the dressing over the fennel mixture, toss to coat, and set aside.

8. Assemble the rolls: I cut the tops out of the rolls and fill each one with sausage, peppers, and onions. I add the fennel mustard slaw just before serving.

Servings and Timing

• Servings: 8–10 rolls

• Prep Time: Not specified

• Cook Time: Not specified

• Total Time: Not specified

Variations

I can use all mild Italian sausage for a less spicy version or all hot sausage for extra heat. For a different flavor, I can adjust the mix of red, orange, and yellow bell peppers or use just one variety. I can also reduce the red pepper flakes or add more mustard to the fennel slaw for a stronger tangy flavor. For a lighter topping, I can reduce the Kewpie mayo and emphasize the champagne vinegar and fresh herbs.

Storage/Reheating

I prefer serving these rolls immediately after assembling them so the bread stays fresh and the fennel slaw remains crisp. For make-ahead preparation, I keep the cooked sausage and peppers separate from the slaw and rolls. I refrigerate the components in airtight containers and reheat the sausage mixture in a skillet over low heat until thoroughly heated. I assemble the sandwiches and add the cold fennel mustard slaw just before serving.

FAQs

Can I use mild Italian sausage instead of hot sausage?

Yes, I can use all mild Italian sausage for a less spicy sandwich. The peppers, onions, and mustard slaw still provide plenty of flavor.

Can I make Italian Sausage & Pepper Rolls ahead of time?

Yes, I can prepare the sausage and pepper filling ahead of time and reheat it before serving. I keep the slaw separate until I’m ready to assemble the rolls.

What type of rolls work best for this recipe?

I prefer fresh, sturdy sandwich rolls that can hold the sausage, peppers, and slaw without falling apart. Italian rolls or hoagie rolls are good options.

Can I use different colored bell peppers?

Yes, I can use any combination of red, orange, yellow, or green bell peppers. The sweeter varieties balance the savory sausage particularly well.

Why do I cook the sausage with water first?

The covered cooking step helps the sausage cook through before browning. Once the water evaporates, the remaining olive oil helps create a browned exterior.

Can I prepare the fennel mustard slaw in advance?

Yes, I can prepare the slaw ingredients and dressing ahead of time. I prefer keeping them separate until closer to serving to maintain the fennel’s crisp texture.

Can I use a different mustard in the slaw?

Yes, I can adjust the combination of Grey Poupon, stone ground Dijon, and whole grain mustard based on what I have available. Different mustards will slightly change the flavor and texture of the dressing.

How do I know when the Italian sausage is fully cooked?

I use a meat thermometer to check the center of the sausage. Pork Italian sausage should reach an internal temperature of 160°F, while poultry sausage should reach 165°F.

Can I make these sandwiches without fennel?

Yes, I can omit the fennel or substitute thinly sliced cabbage for a different crunchy topping. The mustard dressing still adds a tangy contrast to the sausage and peppers.

What can I serve with Italian Sausage & Pepper Rolls?

I can serve these rolls with potato chips, roasted potatoes, a green salad, or pickles. They’re also easy to include in a game day spread with other appetizers and sandwiches.

Conclusion

Italian Sausage & Pepper Rolls combine savory sausage, softened peppers, and onions with a crisp fennel mustard slaw. The combination of warm filling, fresh herbs, and tangy dressing creates a satisfying sandwich with contrasting textures. I can prepare the components ahead of time and assemble the rolls just before serving, making them convenient for game day, family meals, or casual gatherings.

Italian Sausage & Pepper Rolls Recipe

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• Author: Paula
• Total Time: 50 minutes
• Yield: 8–10 sandwiches
• Diet: Low Lactose

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Description

These Italian Sausage & Pepper Rolls are loaded with juicy Italian sausage, tender sautéed bell peppers, and sweet onions, all tucked into fresh sandwich rolls. Topped with a crunchy fennel mustard slaw featuring fresh herbs and a tangy three-mustard dressing, these hearty sandwiches are perfect for game day, family dinners, and casual gatherings.

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Ingredients

8–10 Italian sausage links (half mild and half hot)

4–5 bell peppers (mix of red, orange, and yellow), sliced

1 large white onion, sliced

1 large yellow onion, sliced

¼ cup olive oil (divided, for cooking the sausage and vegetables)

⅓ cup water

1 teaspoon garlic powder

Pinch of red pepper flakes

1 teaspoon salt

½ teaspoon freshly ground black pepper

8–10 fresh sandwich rolls or Italian hoagie rolls

1 bulb fennel, halved and thinly shaved

2 tablespoons fennel leaves, chopped

¼ cup fresh basil, chopped

¼ cup fresh flat-leaf parsley, chopped

2 tablespoons capers, chopped

1 tablespoon Kewpie mayonnaise

1 tablespoon Grey Poupon mustard

1 tablespoon stone-ground Dijon mustard

1 tablespoon whole grain mustard

2 tablespoons champagne vinegar

1 tablespoon olive oil (for the slaw dressing)

1 garlic clove, minced

Pinch of salt (for the slaw)

Pinch of freshly ground black pepper (for the slaw)

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Instructions

1. Place a large skillet over medium-low heat. Add the water and half of the ¼ cup olive oil. Arrange the Italian sausage links in the skillet, poke a few small holes in each sausage with a toothpick, cover, and cook for 3–4 minutes.
2. Flip the sausages, poke a few additional holes, cover again, and continue cooking for another 3–4 minutes to help cook the sausages evenly.
3. Once the water has evaporated, add the remaining olive oil and reduce the heat slightly. Brown the sausages on all sides, turning occasionally, until golden and fully cooked. Italian sausage should reach an internal temperature of 160°F (71°C), while poultry sausage should reach 165°F (74°C). Transfer the sausages to a plate and allow them to cool slightly before slicing.
4. Keep the skillet over low heat and add the sliced bell peppers to the remaining olive oil and sausage drippings. Stir well and cook for approximately 3 minutes, allowing the peppers to begin softening.
5. Add the sliced white and yellow onions to the skillet. Stir everything together, cover, and cook for 6–7 minutes, stirring occasionally, until the onions soften and the peppers become tender.
6. Remove the lid and season the vegetables with garlic powder, red pepper flakes, salt, and black pepper. Slice the cooked sausages into manageable pieces and return them to the skillet. Stir to combine and cook over low heat for another 3–5 minutes until the sausage is heated through and the vegetables are fully softened.
7. Prepare the fennel mustard slaw by combining the thinly shaved fennel, chopped fennel leaves, fresh basil, and flat-leaf parsley in a large mixing bowl.
8. In a separate small bowl, whisk together the chopped capers, Kewpie mayonnaise, Grey Poupon mustard, stone-ground Dijon mustard, whole grain mustard, champagne vinegar, olive oil, minced garlic, salt, and black pepper until well combined.
9. Pour the mustard dressing over the fennel and herb mixture. Toss gently until everything is evenly coated. Set aside until ready to assemble the sandwiches.
10. Using a sharp knife, cut an opening along the top of each sandwich roll, creating enough space for the filling without cutting completely through the bread.
11. Generously fill each roll with the warm Italian sausage, sautéed bell peppers, and onions. Spoon the fresh fennel mustard slaw over the top of the filling.
12. Serve the Italian Sausage & Pepper Rolls immediately while the filling is warm, the bread is fresh, and the fennel slaw remains crisp.

Notes

Sausage options: Use a combination of mild and hot Italian sausage for balanced flavor. Choose all mild sausage for a less spicy sandwich or all hot sausage for extra heat.

Bell pepper variations: Use any combination of red, orange, yellow, or green bell peppers. Red, orange, and yellow peppers provide a naturally sweeter flavor.

Adjust the heat: Reduce or omit the red pepper flakes for a milder filling, or add extra flakes for a spicier version.

Mustard variations: Adjust the proportions of Grey Poupon, stone-ground Dijon, and whole grain mustard according to your preference. Additional mustard creates a stronger, tangier slaw.

Lighter slaw: Reduce the Kewpie mayonnaise and increase the champagne vinegar or fresh herbs for a lighter, brighter dressing.

Fennel substitute: Replace shaved fennel with thinly sliced cabbage for a crunchy alternative. The mustard dressing pairs well with either vegetable.

Best sandwich rolls: Choose sturdy Italian rolls or hoagie rolls that can support the juicy sausage filling and slaw without falling apart.

Toast the bread: Lightly toast the sandwich rolls before filling for extra texture and to help prevent sogginess.

Make-ahead filling: Cook the sausage, peppers, and onions in advance and refrigerate them in an airtight container. Reheat thoroughly before assembling the sandwiches.

Make-ahead slaw: Prepare the shaved fennel and herbs separately from the mustard dressing. Combine shortly before serving to maintain the fennel’s crisp texture.

Storage: Store leftover cooked sausage and pepper filling in an airtight container in the refrigerator for up to 3–4 days. Refrigerate the fennel slaw separately and keep the rolls at room temperature according to their freshness.

Reheating: Warm the sausage and pepper mixture gently in a skillet over low to medium heat until thoroughly heated. Add a small splash of water if needed to prevent drying.

Freezing: The cooked sausage and pepper filling can be frozen in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Prepare the fennel slaw fresh for the best texture.

Serving suggestions: Pair these sandwiches with potato chips, roasted potatoes, pickles, a fresh green salad, or other game day appetizers.

Assembly tip: Add the fennel mustard slaw immediately before serving to prevent the bread from becoming soggy and to preserve the slaw’s crunch.

Nutrition information is estimated per sandwich based on 10 servings, standard Italian sausage links, medium-sized sandwich rolls, and an even distribution of the vegetables and slaw. Actual values vary depending on sausage size, bread, and ingredient brands.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 sandwich (1/10 of recipe)
• Calories: 610 kcal
• Sugar: 9 g
• Sodium: 1450 mg
• Fat: 39 g
• Saturated Fat: 11 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 5 g
• Protein: 23 g
• Cholesterol: 75 mg