There’s nothing that signifies hot summer nights and simple comfort food quite like grilled sausage and peppers sandwich. We’re taking your standard goodness between a bun up a notch with grilled sweet Italian sausage and easy cast iron veggies on a toasted bun with homemade truffle aioli. It’s savory, satisfying, and too good to put down.
This meal is oh so perfect for those hot summer days when energy and motivation is at an all time low and desire for good eats is the opposite. EVERYTHING cooks on the grill. Hoorah, friends.
Do you know what else grilling means? Fewer dishes. It’s an all-around win, here’s why:
- Cast iron veggies can cook right on the grill
- Smoky, juicy, sweet Italian sausages with crave worthy “snap”
- Truffle slathered and toasted buns or plain buns with truffle drizzle
- The whole experience takes less than 20 minutes.
Classic sausage and peppers are super nostalgic in this house. It’s the ultimate sign of the return of baseball to Fenway Park. You take an uber to Fenway, get off on Landsdowne and there’s The Sausage Guy with his food cart full and ready. While baseball has been delayed this year, it’s not stopping the craving for no-plate needed meals.
What sausages should you use?
If you’re local to New England and can find The Sausage Guy brand sausages at the grocery store, GET THEM. You won’t regret it. If that’s not an option, any sweet Italian sausage will get the job done. Something with enough fat to get that perfect snap, but also enough meat that the texture of the actual sausage is on point.
What to serve with sausage and peppers?
Honestly, these are delicious on their own, but if you want a little something on the sides of your grilled sausage and peppers sandwich there are quite a few options to consider.
How will you serve your sausage and peppers?! Tell us below in the comments!
Sausage and Peppers Sandwich with Truffle Aioli
- 1 pound sweet Italian sausages
- 2 red peppers
- 2 green peppers
- 1 medium yellow onion
- 1 tablespoon canola oil
- salt and pepper for seasoning
- ¼ cup truffle aioli
- 1 large egg room temperature
- ½ teaspoon ground mustard
- 1 tablespoon white vinegar
- ¼ teaspoon salt plus more to taste
- ½ cup canola oil or any other neutral-tasting oil
- ½ cup truffle oil
- 1 teaspoon lemon juice
- Make the aioli. In a food processor, blend the egg on high for 20 seconds. Add the ground mustard, vinegar, and salt. Cover and blend on high speed for another 20 seconds. Scrape down the sides of the food processor. On low speed, add a few drops of oil at a time until the mixture thickens. Increase the speed to high and add the oil in a very slow, steady stream. Scrape down the sides of the food processor again. Add lemon juice and salt to state and blend on high speed for 5 to 10 seconds to incorporate.
- Prep. Preheat the grill to medium-high heat. Slice the peppers and onions. Drizzle with oil and season with salt and pepper. Heat cast iron pan on one side of the grill.
- Grill. Add the peppers and onions to the cast iron pan and cook for 10 minutes, stirring occasionally. Grill the sausages for 5 minutes each side over medium heat. Just before the sausages and peppers are done, toast the buns. Optional: Spread the truffle aioli on inside of the buns, open, and toast face down or toast the buns plain.
- Make the sandwiches. Stuff each bun with peppers and onions, top with grilled sausage and drizzle with truffle aioli.
- If your truffle aioli is really thick, you can add a little water a teaspoon at a time to make it easier to drizzle over.
- Add some heat! Swap out sweet Italian sausages for hot Italian sausage.
- Not a fan of mayo? Keep it classic with mustard!