Charred Sausage and Pepper Subs

Cook Outside, Eat Together

2 filled subs · Active 15 min · Total 35 min

Charred peppers and onions give grilled sausages a generous sandwich filling without needing a separate side pan. A grill basket keeps the vegetables contained. Cook sausages over moderate heat so the center reaches its safe temperature before the outside burns.

Jump to ingredients

Grilled sausage and pepper sub.

Keep the pieces large enough to grill

Cut peppers into wide strips and onion into thick slices that will not fall straight through a basket. Toss with oil lightly; dripping excess oil can flare. Stir occasionally so some edges char while the vegetables soften. Sausages need turning rather than constant piercing. A thermometer through an end reaches the center without splitting the casing repeatedly.

A warm roll is enough

Toast split rolls briefly after the sausages are cooked. A hard, heavily toasted roll is difficult to bite around a substantial filling. Add mustard and tuck vegetables beside the sausage rather than piling everything above it. Cut the finished sub in half on a stable board if that makes it easier to hold. Use the grill outdoors and keep a clean serving plate away from the raw-meat area.

Ingredients

  • 2 large plain pork sausages, about 8 oz total (225 g)
  • 1 red bell pepper, cut into wide strips (150 g)
  • 1 small onion, thickly sliced (100 g)
  • 2 teaspoons olive oil (10 ml)
  • 1/4 teaspoon black pepper
  • 2 sub rolls (about 180 g)
  • 2 teaspoons Dijon mustard (10 g)

Set out

Outdoor grill, Grill basket, Tongs, Instant-read thermometer

Allergens

Wheat, Mustard. Check labels and substitutions.

Make it

  1. Prepare grill for medium heat according to its instructions. Toss pepper and onion with oil and black pepper in the grill basket.
  2. Grill vegetables for 12–15 minutes, stirring occasionally, until softened with charred edges.
  3. Grill sausages alongside for 15–20 minutes, turning, until centers reach 160°F/71°C. Move to a clean plate.
  4. Split and warm rolls briefly on the grill. Spread mustard inside, then fill with sausages and vegetables. Serve promptly.

A basket earns its space

A small grill basket can hold vegetables that would otherwise require an extra pan. Let it cool fully before packing it near fabric or plastic equipment.

A useful detail

Chicken sausages need 165°F/74°C. Follow the package if it specifies a higher target or a particular cooking method.

Another way

  • Use yellow pepper instead of red.
  • Add 1 tablespoon drained chopped pickles to each sub if desired.

Keep it well

Refrigerate cooked sausage and vegetables separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C. Assemble fresh with bread rather than storing the completed sub.

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