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

Italian Sausage Hoagies Recipe

Read Reviews
4.5 7 7
Publisher Photo
"In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area," Craig Wachs comments from his home in Racine. "When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results."
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 10 servings


  • 10 Italian sausage links
  • 2 tablespoons olive oil
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 medium green pepper, julienned
  • 1/2 medium sweet red pepper, julienned
  • 1/2 cup water
  • 1/4 cup grated Romano cheese
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 loaves French bread (20 inches)

Nutritional Facts

1 each: 509 calories, 21g fat (7g saturated fat), 48mg cholesterol, 1451mg sodium, 56g carbohydrate (7g sugars, 5g fiber), 22g protein


  1. In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink.
  2. Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce. Yield: 10 servings.
Originally published as Italian Sausage Hoagies in Quick Cooking May/June 2005, p11

Reviews for Italian Sausage Hoagies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 27, 2013

"WOW! YUM! I add a little sugar and 1/4 c red wine. My favorite spaghetti sauce to use with this recipe is Muir Glen, found in the organic section. Since finding this recipe, I've made it many times and it turns out delicious!"

Reviewed Aug. 8, 2011

"Would I make this again, absolutely! With the leftovers I served it over pasta. Key is a good Italian sausage."

Reviewed Jul. 11, 2011

"I did not care for this very much. I think I prefer Italian sausage that are grillled instead."

Reviewed Sep. 5, 2010

"Highly recommend giving this a try. I used teaspoons instead of tablespoons for the spices and added a sliced onion. Outstanding sandwich!"

Reviewed Feb. 16, 2010

"I like to substitute brats or hot dogs in this dish. Also, I use 2 tsps each of dried oregano and dried basil, NOT 2 Tbsp each. My finished dish is extremely flavorful - I would NOT want more than 2 tsps each of the dried herb amounts! -Lori in WI."

Loading Image