Sandwiches with baked sausages and sweet peppers
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Serving size: 1 of 22
Calories 327, total fat 26 G., saturated fats 8 G., proteins 11 G., carbohydrates 12 G., fiber 1 G., cholesterol 49 mg, sodium 631 mg, sugar 2 G.
Serving size: 1 of 22
Calories 327, total fat 26 G., saturated fats 8 G., proteins 11 G., carbohydrates 12 G., fiber 1 G., cholesterol 49 mg, sodium 631 mg, sugar 2 G.
Make delicious, filling, and juicy sandwiches filled with chunks of sausage, red onion, and bell peppers. We use all-natural Italian sausage, spicy or sweet—choose your favorite. They're baked on a single baking sheet along with sliced vegetables and served on toasted buns spread with mayonnaise, ketchup, and grainy mustard. To make the sandwiches more vibrant and interesting, use bell peppers in several colors, such as red, orange, and yellow. One baking sheet of sausage and vegetables makes six sandwiches—perfect for a crowd!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 hoagie rolls or other long buns
- 3 bell peppers (red, yellow and/or orange), seeded and cut into large pieces
- 2 red onions, trimmed and quartered
- 3 tbsp. l. olive oil
- 1 teaspoon dried sage
- 1 teaspoon coarse salt
- 12 Italian sausages (hot and/or sweet)
- 0.5 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup grainy mustard
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Recipes with similar ingredients: sandwich buns, sweet pepper, red onion, sage, kupaty (fried sausages), mayonnaise, ketchup, whole grain mustard
Cooking the dish according to the recipe:
- Preheat the oven to 230°C and toast the buns on a baking sheet for 5 minutes. Set aside. Reduce the oven temperature to 220°C.
- Place the peppers and onions on a baking sheet. Drizzle with olive oil, sprinkle with sage, salt, and a little black pepper, and toss to combine, breaking up the onions slightly. Place the sausages between the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
- Meanwhile, prepare the sandwich spread. In a small bowl, combine the mayonnaise, ketchup, and mustard until smooth. Set aside.
- Transfer the sausages to a cutting board and slice them into rounds. Spread the spread on each bun (as much as you like) and top with the sliced sausage and roasted vegetables.
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