Italian Sausage Grinders Recipe
Italian Sausage Grinders Recipe photo by Taste of Home

Italian Sausage Grinders Recipe

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“This recipe has been in our family for more years than I would like to admit! It's quick and easy any time of the year. Anise seeds also make a great optional addition.” —Sally Yeagle, Burlington, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 12 servings


  • 12 Italian sausage links (4 ounces each)
  • 3 tablespoons olive oil
  • 1-1/2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 1 can (8 ounces) tomato sauce
  • 3 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 12 brat buns, split and toasted
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 sandwich with 1/4 cup sauce and 1 teaspoon cheese equals 467 calories, 23 g fat (7 g saturated fat), 46 mg cholesterol, 1056 mg sodium, 43 g carbohydrate, 2 g fiber, 22 g protein.


  1. In a large skillet, brown sausages in oil; drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink.
  2. Serve sausages on buns with sauce; sprinkle with cheese. Yield: 12 servings.
Originally published as Italian Sausage Grinders in Taste of Home October/November 2010, p37

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Reviewed Mar. 15, 2012

"These were so, so yummy. I used hot italian sausages and took the 1st reviewer's advice and baked them for a few minutes with mozarella and parmesan on top. Unfortunately I didn't have the right buns, so I just toasted really good hot dog buns. This recipe will be used a lot. Thank you."

Reviewed Dec. 6, 2011

"Haven't tried this one, but we do a similar version and saute sweet peppers (any color) and onions in butter to top our meat with inside the buns. Delicious! Recipe came from an Italian street vendor at a town festival."

Reviewed Oct. 22, 2010

"used a package of 5 sausages and had enough sauce left over for spaghetti a few nights later. Substituted 3 t. Italian seasoning for the basil, oregano, and parsley. sauce was great!!"

Reviewed Oct. 10, 2010

"I halved the recipe since there were just two of us tonight. Taste great, easy, and we're already looking forward to the leftovers."

Reviewed Oct. 5, 2010

"Loved this recipe. Tasted great! I stuck my sandwiches in the oven for about 10 minutes to melt the mozzarella cheese on top! Easy too! Saved the leftover sauce for my next batch of spaghetti."

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