Sausage and Peppers Sliders

I already added an Italian Sausage Slider recipe, but this recipe is a little more like a sausage and pepper sandwich you would get here on the East Coast. The other recipe uses ground pork that’s spice with Italian seasonings with a tomato slice on top where this one uses sausage links covered in peppers and onions. I lean a little toward the second recipe because it’s closer to what I grew up on, but to each their own!

One of the Big Green Egg sale representatives in my office does a variation of this recipe when he does a demonstration at our Big Green Egg dealer’s location. I’ve added shredded mozzarella and sliced the sausage differently.

EGGcessorries Needed

• ConvEGGtor
• Dutch Oven

Ingredients

• 1 Yellow pepper
• 1 Red pepper
• 1 Green pepper
• 1 onion
• 1 package of sweet Italian sausage
• 8 oz of mozzarella cheese
• 1 package of slider buns
• 2 cups of marinara sauce
• Olive oil

Directions

Slice the peppers lengthways.

Then slice the slices in half.

This will give you a nice size pepper for the size bun you’re using.

Do the same with the onion.

Heat the Big Green Egg to 450° degrees on direct heat.

Put the Dutch oven on the Egg to heat. About 5 minutes.

Add olive oil to the Dutch oven and allow to heat. About 3 minutes.

There’s no real measurement here. Just coat the bottom. Also, the oil will heat up in a heartbeat. Be careful the next time you open the Egg.

Add pepper and onions. Sprinkle with salt and pepper and another coating of olive oil. Cook until they soften. About 15 minutes. Stir about halfway through.

As soon as you see some browning on the peppers you know you’re done.

Add the sauce to the Dutch oven.

I used sauce that I had left over from a prior dinner, but you can use jarred sauce if you want to.

Add the sausage to the grate. Cook until brown on one side, about 3 minutes, then flip and cook for another 3 minutes.

At 450 degrees the sausages, and the sauce, will cook quickly. I left mine on a little to long before the flip. It was 5 minutes before I flipped. They still tasted great, but I wish I did it sooner. A little less char.

Also, you’re seeing 2 packages of sausage in that picture. It was way too much. You only need one package.

Add the sausages to the Dutch oven. Cook for 5 more minutes.

Get that sauce flavor onto the sausage!

Take the Dutch oven off the Egg and everything out of the Dutch oven. Allow the sausage to sit for about 5 minutes.

Slice the sausage links in half width-wise.

And then in half again length-wise.

I guess you could easily flip those directions, but I find it easier to do it this way.

Build the sliders: bottom bun, 2 sausage pieces, pepper and onion mix, shredded mozzarella, top bun.

Drop the heat to 350 degrees and add the convEGGtor for indirect heating.

Put the sliders on the EGG for 5 minutes until buns are slightly toasted.

This last part wasn’t done on the day of the cook, but my wife reheated the sliders this way in our oven and it added a little something extra to it.