Let me start by saying that in general, I’m not a fan of sandwiches. Don’t get me wrong, burgers are great, BLT’s are tasty, and grilled cheese sandwiches got me through college, but anything else between two pieces of bread just makes me want to just have water and wait for the next meal. That being said, I LOVE THESE SAUSAGE SANDWICHES!!

After a trip to our State Fair in the fall and munching on a great sausage and pepper sandwich, I decided to try and make them at home. After several tasty attempts, I’ve finally decided on a recipe that is both full in flavor and light on fat and calories!

Normally when I make these sandwiches I like to use the smoked chicken sausage to cut out a lot of necessary fat and calories. If you are the “go big or go home” type, feel free to use a full fat bratwurst or kielbasa sausage. For buns, I like to use the smaller hoagie buns from my grocer’s bakery as opposed to bigger sub rolls – no need for all that bread because its what’s inside the bread that counts! For the peppers and onions, I like to use a vidalia onion and sweet red pepper. They just taste better to me. If you can’t find red then a yellow or orange will work. In a pinch a green pepper will do but it just wont have the same sweet taste. I also like to cut the sausage into disks so that each piece can get a little brown and crunchy and full of flavor. Also, cutting the sausage this way can also help you stretch a buck. 🙂

Bumping up the flavor: You can saute the peppers and onions in some beer for an even better flavor!

Switching it up: If you like Italian flavors, you can make this sandwich using Italian sausage (keeping the links whole) and topping the sandwiches with marinara and mozzarella along with the peppers and onion.

Chicken Sausage Sandwiches with Sauteed Peppers and Onions

Ingredients

1 package of sausage (Smoked Chicken Sausage preferred)

1 large vidialia onion, cut into quarters and sliced

1 large sweet red bell pepper, seeded, quartered, and sliced

1 package of deli hoagie buns

sauerkraut and mustard for topping

Directions

Drizzle a nonstick skillet headed to medium with canola oil and saute the peppers and onions until translucent and caramelized.

Meanwhile, in another skillet heated to medium, saute the sausage disks until they start to get nice and brown with color (or until they are warm if you aren’t a fan of flavor).

Toast your hoagie buns until they are warm and starting to get crispy.

Fill each bun with the sausage disks, sauteed peppers and onions, and then top with sauerkraut and mustard.

Enjoy!

Note: Recipe makes 4 sandwiches, each with ~380-400 calories

Much Love,

M