Sausage and Pepper Sandwiches

Total Time

Prep: 30 min. Grill: 5 min.


8 servings

Updated: Sep. 25, 2022
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
Sausage and Pepper Sandwiches Recipe photo by Taste of Home


  • 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


  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, until a thermometer inserted in sausage reads 160°, 10-12 minutes.
  2. 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.
  3. 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.