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Grilled Italian Sausage & Pepper Sandwiches

 
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93

A favorite in Boston, especially at Fenway Park.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

4 each italian sausage
*
2 tablespoon olive oil
1 medium onions
peeled and sliced
1 large sweet red bell peppers
green or red, sliced
*
1 each sweet bell peppers
cubanelle, sliced
*
1 large garlic cloves
minced
*
1 pinch kosher salt
*
½ teaspoon italian seasoning
dried, crushed
*
½ teaspoon red pepper flakes
crushed (optional)
*
4 each sub rolls
or hoagie rolls (1 serving size)
*

Directions

Heat a large pot of water to a boil. Cook the sausages in the boiling water for about 10 minutes. Drain on a paper towels and set aside. Meanwhile, heat grill.

While grill is heating or coals are getting white, heat a large sauté pan over medium-high. Swirl in the olive oil. When hot, add the onions, peppers and a pinch of salt. Stir well/toss to combine and turn down heat to med-low. Cook, stirring/tossing occasionally, until the vegetables begin to soften, about 5 to 6 minutes. Add the garlic, Italian seasoning and crushed red pepper flakes; continue cooking an additional 3 minutes. Some browning is okay. Remove from pan and wrap in heavy duty foil to keep warm on indirect heat on grill.

Oil grill grate. Grill par-cooked sausages, turning occasionally, until well browned, crispy and cooked through.

Split the rolls down the middle and toast briefly on grill.

Nestle a sausage into each roll; top each with the warm pepper mixture and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 6485% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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