What’s better than a giant, warm pretzel studded with flaky salt? A bun version that’s stuffed with sausage, of course! In this classed-up combination of two of our favorite street fair treats, fluffy pretzel rolls are piled high with seared Italian sausage and peppers, and drizzled with creamy mustard sauce. A side of sautéed green beans rounds out this crowd-pleasing meal.
2 pretzel rolls
⅛ ounce parsley
8 ounces green beans
1 red bell pepper
1 clove garlic
1 tablespoon whole-grain mustard
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
12 ounces spicy Italian sausage
3 tablespoons olive oil
12″ large pan
10″ medium heavy pan or large plate
10″ medium pan
Once you cut open and flatten the sausages (a technique known as butterflying), handle them gently as the casing is very fragile. Weighing down the butterflied sausages in the pan intensifies the heat underneath, which will help them release extra moisture before turning nice and brown.
1. Prepare Ingredients
Slice pretzel rolls open horizontally, splitting partway but leaving 1 edge intact. Rinse all produce. Finely chop parsley leaves, discarding stems. Trim and discard ends of green beans (try lining them up together to trim all at once). Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise again into ¼-inch strips. Halve lemon. Mince garlic.
2. Toast Rolls and Make Creamy Mustard
Place rolls cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer rolls to serving plates, reserving pan for sautéing peppers. Meanwhile, in a medium bowl, whisk together mustard, mayonnaise, apple cider vinegar, ⅛ teaspoon salt, and black pepper as desired until fully combined. Set aside until ready to serve.
3. Sauté Pepper
Heat 1 tablespoon olive oil in pan from rolls over medium-high heat. When oil is shimmering, add bell pepper and season with ⅛ teaspoon salt and black pepper as desired. Sauté, stirring frequently, until softened and beginning to char, 5-7 minutes. Transfer bell pepper to a large plate and set aside. Wipe pan clean and return to medium-high heat with another 1 tablespoon olive oil.
4. Sear Sausages
When oil is shimmering, add sausages and sear, flipping occasionally, until golden on all sides, about 5 minutes total. Transfer to cutting board and slice open, splitting partway but leaving 1 edge intact. Return split sausages to pan cut-side down, and place a medium heavy pan or plate on top to flatten (see Recipe Tip). Continue searing until cooked through and no longer pink, 2-3 minutes more. Transfer to plate with bell pepper.
5. Sauté Green Beans
While sausages sear, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until slightly charred, 4-5 minutes. Stir in parsley and garlic until fragrant, 1 minute more. Remove pan from heat and squeeze over juice of ½ lemon (see Recipe Tip). Season with ¼ teaspoon salt and black pepper as desired, then divide between serving plates with rolls.
6. Plate Sausage Rolls
Stuff pretzel rolls with Italian sausages (each person gets 2!), then top with bell peppers and a drizzle of creamy mustard. Enjoy with sautéed green beans.