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Sausage and Pepper Sandwiches

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

Ingredients

  • 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

Directions

  • 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, until a thermometer inserted in sausage reads 160°, 10-12 minutes.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat.
  • Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.
Nutrition Facts
1 sandwich with 1/4 cup pepper mixture: 442 calories, 26g fat (10g saturated fat), 60mg cholesterol, 1137mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 20g protein.

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Reviews

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Average Rating:
  • Aquarelle
    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 epicurious.com 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
    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
    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.