American · Dinner
Chicago Italian Sausage Pepper Sub
Chicago street food classic reading a coiled Italian sausage griddled until split and crisp, piled into a crusty sub roll with bell peppers and onions slow-cooked in their own juices, finished with hot giardiniera for the South Side neighborhood weeknight bite.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
2Calories
0gProtein
0gFat
0gCarbs
0gSugar
0gFiber
0mgSodium
0mgChol
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Instructions
1
Prep
Score sausage casings with shallow cuts along their length. Cut bell peppers into 1cm strips, slice onion into 1cm strips, mince garlic, pick parsley, and drain giardiniera.
2
Sear
Heat 2 tbsp olive oil in a large heavy skillet over medium-high for 2 minutes. Lay sausages in and cook 8 minutes total, turning every 2 minutes, until casings split and surfaces turn deep mahogany.
3
Build 1
Lift sausages to a plate. Add remaining 2 tbsp olive oil with bell peppers, onion, and 0.5 tsp sea salt over medium-high, stirring every 2 minutes for 6 minutes until edges char.
4
Build 2
Drop to medium, add garlic, oregano, red pepper flakes, and black pepper for 60 seconds until garlic turns fragrant.
5
Simmer
Pour chicken stock and red wine vinegar into the pan, return sausages and nestle into the peppers. Cover and simmer over low for 8 minutes until sausages register 160F and peppers turn silky. While simmering, split sub rolls lengthways and warm cut-side down on a dry skillet over medium for 90 seconds until golden.
6
Plate
Pile peppers and onion into the toasted sub rolls, lay sausages on top, spoon giardiniera over the length, scatter parsley, and serve with extra pan juices for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) hot Italian sausage
- 2 crusty Italian sub rolls
- 300g (10.6 oz) green bell pepper
- 300g (10.6 oz) red bell pepper
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 4 tbsp extra-virgin olive oil
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 120ml (1/2 cup) chicken stock
- 2 tbsp red wine vinegar
- 120g (4.2 oz) hot giardiniera
- 16g (small handful) flat-leaf parsley