Giardiniera Smash Sausage Hoagies

Name: Giardiniera Smash Sausage Hoagies
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 4.4 Lb Sweet Italian Sausage; 3 whole Cubanelle Peppers; 2 whole Vidalia Onions; 8 whole Hoagie Rolls; 1 1/4 Cups Giardiniera Relish; 2.6 Tbsp Beef Tallow; 7/8 Tsp Fennel Pollen; 7/8 Tbsp Calabrian Chili Paste; 8 slices Provolone Cheese

Smashed Italian sausage, charred peppers, and onion hoagies for ten

Prep: 25 min
Cook: 22 min
Serves 8
Difficulty: medium

Smash sausage night—flat-top char, pepper onions, not smoked links

Why crews like it: Smashed sausage cooks faster than whole links and builds more crust. Distinct from smoked sausage-pepper trays—this is pure flat-top char.

1303Cal

65gProtein

79gCarbs

80gFat

Ingredients

4.4 Lb Sweet Italian Sausage
3 whole Cubanelle Peppers
2 whole Vidalia Onions
8 whole Hoagie Rolls
1 1/4 Cups Giardiniera Relish
2.6 Tbsp Beef Tallow
7/8 Tsp Fennel Pollen
7/8 Tbsp Calabrian Chili Paste
8 slices Provolone Cheese

Instructions

Prep sausage for smash: Remove sausage from casings or use loose bulk sausage formed into patties. Have smashing spatula ready.
Slice peppers and onions: Cut peppers and onions into uniform strips for even griddle char.
Heat griddle: Preheat griddle to 425°F. Film with oil.
Smash and griddle sausage: Place sausage on griddle and smash flat immediately. Cook 4 minutes per side until charred and 165°F.
Griddle peppers and onions: Griddle pepper-onion mix at 425°F until charred and tender, 8–10 minutes. Season with oregano and pepper flakes.
Hold at 170°F: Chop smashed sausage and hold with peppers and onions covered at 170°F.
Toast rolls: Toast sub rolls cut-side down at 375°F until crisp.
Line for ten: Pile sausage and pepper mix on rolls with optional provolone melt. Marinara on the side for dipping.

Tonight's spread

Griddle smash sausage and pepper hoagies.
Simple arugula salad with lemon.

Hall tips

Smash within 10 seconds of hitting the griddle—cold sausage won't spread.
Casings removed or bulk sausage smashes flatter than linked sausage.
Marinara dip on the side keeps rolls from going soggy during hold.

Meal prep

Smash sausages at 425°F, 4 minutes per side. Griddle peppers and onions alongside. Hold covered at 170°F up to 40 minutes. Rolls toast at 375°F.

Leftovers

Sausage mix into pasta with marinara.
Smash patties into breakfast sandwiches.

griddle or flat-top
heavy spatula
instant-read thermometer
hotel pans
tongs