Sheet Pan Sausage Hoagies – An Easy One Pan Recipe

One of my favorite recipes to make for lunch or dinner is this Sheet Pan Sausage Hoagies Recipe. It takes only minutes to prepare, requires very few ingredients, and is baked on a single sheet pan in the oven.

But the main reason that I love this recipe is because of the flavor! The delicious combination of sausage, pepper and onions piled inside a hoagie roll or sub bun. With just one bite you will know that you will be making this recipe over and over.

Although there are only a few ingredients, this recipe is easy to customize. For instance, instead of traditional, pork based sausage, I often use chicken sausage links instead.

There are many varieties of chicken sausage links to choose from, including those that are stuffed with cheese, spinach, garlic and more. They are typically found in the same grocery aisle as the other sausage and bacon products.

No matter what type of sausage that you find, you will need to decide on the amount of spice level that you want. If you want little to no spice at all, purchase sweet Italian sausage.

However, if you like things a little spicy, you may want to try the hot & spicy Italian sausage instead. These two options are also often available when you purchase chicken sausage as well.

So now that you know that you have options on the type and flavor of your sausage, let’s get to the remaining ingredients and instructions on making this delicious recipe for two! Be sure to keep reading past the recipe for other recipe variations, toppings and frequently asked questions.

Sheet Pan Sausage Hoagies Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 green bell pepper, cut into large strips
• 4 mini sweet bell peppers, cut into strips
• 1 sweet onion, trimmed and cut into large strips
• 2 tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 freshly ground black pepper
• 2-4 Italian sausages
• 2-4 hoagie rolls or sub buns

INSTRUCTIONS

The first step in making this Sheet Pan Sausage Hoagies recipe is to preheat an oven to 425˚F(220°C). Then gather a rimmed baking sheet, spray it with non-stick cooking spray and set it aside.

The sheet pan just has to be big enough to hold the sliced peppers, onions and sausage links in an even layer. I used my standard half sheet pan that is approximately 17 x 12 inches, and although it was larger than what I needed, it worked out well.

Once you have the green and sweet bell peppers and onions sliced, place them on the prepared baking sheet. Then drizzle them with the olive oil, and sprinkle salt and pepper over top and toss.

Using tongs, arrange the peppers on the outer edge of the sheet pan, in a single layer. Although some overlapping is okay, you want them to be arranged in a single layer as much as possible for evening browning.

Now gather your large sausage links and use a small paring knife or a fork to poke a few holes in each sausage. This will help prevent the sausages from exploding while they are in the oven.

Then place the sausages on the center of the baking sheet with the peppers and onions scattered around them.

Bake Time

Place the sheet pan in the oven so that the filling for the sausage hoagies can begin cooking. Bake for approximately 30-35 minutes or until the sausages are cooked through and the vegetables are tender.

Then remove the sheet pan from the oven and then remove the cooked sausages to a cutting board. Use a sharp knife and cut each sausage into 1 inch slices.

Assemble The Hoagies

To assemble the hoagies, place some of the onions and peppers in the bottom of each hoagie roll. This will help prevent all of the onions and peppers from falling out of the top of the hoagie when eaten.

Then divide the sausage pieces and place an even amount on the hoagie rolls. Finally, top each one with more peppers and onions if desired.

Suggested Recipe Substitutions and Additions

As mentioned above, you can make various substitutions and/or additions to this recipe to customize it to your liking. Below I have listed some of my favorite ways to transform these Sheet Pan Sausage Hoagies.

1. Toast your bun for an added crunch.

2. Add pickled banana peppers after the hoagies have been assembled. The pickled peppers add another layer of flavor that you will fall in love with.

3. Make it an Italian Sausage Hoagie by drizzling warm marinara sauce over top and placing slices of Mozzarella cheese over top. Put the assembled hoagies under the broiler until the cheese melts. Delicious!

4. Spread the buns with either spicy mayonnaise (a mixture of mayonnaise and Sriracha sauce) or Dijon mustard. The extra layer of flavor compliments the other ingredients perfectly.

Frequently Asked Questions About Sheet Pan Sausage Hoagies

1. Do I have to cut the sausages to fit in the bun?

Although sausage links are often times served in its entirety, I find it easier to eat them when the sausage is cut into bite size pieces. This helps prevent hot liquid from squirting in your mouth when taking a bite into a whole sausage.

2. I don’t like onion, what can I use instead?

If you aren’t an onion fan, you can skip the onions all together. However, when you saute onions, the strong onion flavor often subsides, so you may want to give it a try.

3. What can I use if I can’t eat Pork sausages?

If you aren’t a pork fan, or can’t have it for religious or medical reasons, you have many options. As I stated above, I most often make this recipe with mild or hot Italian chicken sausage links.

However, you can also purchase turkey or even plant based sausage and use it to make the sheet pan hoagies.

4. How do I store and reheat leftovers?

This recipe is meant to serve 2-4 people. Although I am cooking for two, my husband enjoys this recipe so much that he will typically eat two hoagies if no other side dishes are served with it.

However, if you do have leftovers, be sure to store the peppers, onions and sausage in a closed container in the refrigerator for up to 5 days.

Reheat in a skillet placed over medium-high heat with 1 teaspoon of water until heated through.

Other Sheet Pan Recipes

If you like the concept of making your meal entirely on one sheet pan, check out my other favorite sheet pan recipes below.

• Sheet Pan Lemon Pepper Salmon & Asparagus
• Salmon & Broccoli
• Pork Chops and Potatoes
• Steak Fajitas
• Sheet Pan Chicken Nachos
• Chicken Leg Quarters & Vegetables

Enjoy! Mary

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