italian sausage

This is a football meal in my opinion, just reminds me of tailgating. Throw some of these bad boys on the griddle, crack open a beer, and lets watch the game.

Italian Sausage Hoagie

My three takeaways
1. Just like I say with Phillies the softer the bun the better!
2. Don't use pre shredded mozzarella, go to the deli and have them slice you some.
3. Banana Peppers would be another great addition to this.
Prep Time 5 days
Cook Time 15 days
Servings 5 people


  • 1 pack Hot Italian Sausages
  • 1 whole Green Pepper sliced
  • 1 whole Yellow Pepper sliced
  • 1 whole Sweet White Onion sliced
  • 10 slices Mozzarella
  • 1 jar Marinara Sauce
  • 5 soft Hoagie Rolls- Soft as can be folks


  • Preheat griddle to 375-400, that's low on my Camp Chef for 10 to 15 minutes.
  • Prep the Veggies: slice your peppers and onions and put in a bowl.
  • Put some oil on the griddle then add sausages, peppers, and onions.
  • Put marinara in a small sauce pot and place on the corner of griddle or in a zone which is off. If it start bubbling try putting it on the wire rack.
  • Turn the sausages every few minutes until they are brown on each side. Once they reach an internal temperature of 155 place them on top of the veggies while they finish sautéing.
  • Toast your hoagie/sub buns using butter or mayo. I prefer to toast them slowly in a part of the griddle which is not too hot. Usually the front of my griddle is best.
  • Separate your veggies into piles about the length of your bun the top them with two pieces of mozzarella cheese, then squirt some water to melt.
  • Put your sausage on the melted cheese and veggies then put your toasted bun on the sausage.
  • Slide your spatula under the veggies with your hand on the bun. Flip everything over, top with marinara and enjoy!