Sausage & Pepper Sandwiches Recipe
Sausage & Pepper Sandwiches Recipe photo by Taste of Home
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Sausage & Pepper Sandwiches Recipe

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Pick a dark, malty lager for simmering the sausages. Grill ’em, split ’em and load ’em on toasted buns with garlicky peppers and onions. —Jeanne Horn, Duluth, Minnesota
TOTAL TIME: Prep: 30 min. Grill: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Grill: 5 min.
MAKES: 8 servings


  • 2 bottles (12 ounces each) beer or nonalcoholic beer
  • 2 tablespoons prepared mustard
  • 1 tablespoon ketchup
  • 8 fresh Italian sausage, bratwurst or Polish sausage links
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 hot dog buns, split
  • Spicy brown mustard

Nutritional Facts

1 sandwich with 1/4 cup pepper mixture (calculated without brown mustard): 442 calories, 26g fat (10g saturated fat), 60mg cholesterol, 1137mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 20g protein.


  1. In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, 10-12 minutes or until a thermometer inserted in sausage reads 160°.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir 6-8 minutes or until tender. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat.
  3. Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until lightly browned. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard. Yield: 8 servings.
Originally published as Sausage & Pepper Sandwiches in Taste of Home April/May 2015, p60

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Aquarelle User ID: 985301 225370
Reviewed Apr. 24, 2015

"Of course I'm going to rate my own recipe with five stars (I'm Jeanne). I actually cobbled this together from three different recipes. My mom always cooked bratwurst (or Polish sausage, or Italian sausage, or a mixture) in beer with plenty of sliced onion before grilling them - she'd been taught that technique back in the 1960s by a cousin of my dad's who lived in Gladstone, Michigan. I got the idea of adding the mustard and ketchup to the simmer mixture from a recipe I found at the website . And the pepper and onion topping is something I put together after eating something very similar at the Minnesota State Fair back in 1990."

Beema User ID: 446601 225357
Reviewed Apr. 24, 2015

"I passed this recipe along to my grand daughter, recently married, and asked her how the party went.. she raved about how easy it was to make such a "DE-LISH!" party meal. She gave it five stars. She used regular beer and followed all the directions to a tee."

matthewmoyer741 User ID: 8333962 224847
Reviewed Apr. 14, 2015

"I skipped over step 1 because I couldn't find non-alcoholic beer. I just cooked the sausage plain on a small Foreman grill (which is amazing, I use it to cook almost everything.) Also I didn't use any salt or pepper to keep the sodium low. They turned out great in the end. My 6 year old daughter loved it too."

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