Sausage and Peppers Sliders
Larry's signature dish, bite-size
The short version
Bite-size sausage and peppers: Italian sausage, sweet peppers and onions cooked in one skillet and served on small soft rolls — party food for aperitivo hour.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 12 sliders
Ingredients
This recipe doesn’t list a serving count, so it scales by batch.
- 1½ lbs sweet or hot Italian sausage links
- 2 bell peppers (red and yellow), thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons olive oil
- ½ teaspoon dried oregano, salt and pepper
- 12 small soft slider rolls, split
- Grated provolone or Parmigiano (optional)
Instructions
- 01
Brown the sausage. Brown the links in the oil in a large skillet over medium heat, about 8 minutes, turning. Set aside.
- 02
Cook the vegetables. Add peppers and onion to the fat with a pinch of salt and cook 12–15 minutes until soft and sweet. Add garlic and oregano for the last minute.
- 03
Finish the sausage. Slice the sausage into thick coins, return to the pan and cook until the pork reaches 160°F / 71°C.
- 04
Build. Lightly toast the rolls, pile with sausage, peppers and onions, add cheese if you like and serve warm.
Larry’s rule: Slice the sausage after browning, not before. Whole links stay juicy; coins cut raw dry out.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.