All-American Sausage and Pepper Sliders Recipe
All-American Sausage and Pepper Sliders Recipe photo by Taste of Home

All-American Sausage and Pepper Sliders Recipe

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In the ballpark keep one hand free for a fly ball. Learn from this and make sausage and pepper hero sandwiches into sliders. —Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 4 uncooked Italian sausage links
  • 1/3 cup water
  • 2 teaspoons canola oil
  • 2 large sweet red peppers, thinly sliced
  • 2 large red onions, thinly sliced
  • 1/4 cup packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon pepper
  • 8 dinner rolls, split

Nutritional Facts

2 sliders equals 620 calories, 29 g fat (10 g saturated fat), 95 mg cholesterol, 1189 mg sodium, 68 g carbohydrate, 6 g fiber, 23 g protein.


  1. In a large skillet, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cover and cook 10-15 minutes or until a thermometer reads 160°. Remove from pan; keep warm.
  2. In the same pan, heat oil over medium-high heat. Add peppers and onions; cook and stir until tender. Add brown sugar, vinegar, Worcestershire sauce and pepper; cook 5 minutes longer or until vegetables are coated.
  3. Cut each sausage lengthwise in half, then crosswise in half. Serve in rolls with pepper mixture. Yield: 4 servings.
Originally published as All-American Sausage and Pepper Sliders in Taste of Home June/July 2012, p50

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Reviewed Jul. 4, 2015

"Excellent sauce. I used hot sausage. After browning the sausage, in the same pan, I sauteed two medium onions and one green pepper. I set aside the onions/peppers. Made the sauce, added the sausage and arranged the onions/pepper on top to simmer. Very good taste!"

Reviewed Oct. 1, 2014

"This is hands down one of our favorite meals. We like to have it with roasted asparagus drizzled with balsamic."

Reviewed Jun. 17, 2012

"Delicious! I used hot Italian sausage to add some heat. Nice sweet, savory combo. Delicious with the toasted ravioli. Quick and easy too."

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