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Italian Sausage and Pepper Sliders

Italian Sausage and Pepper Sliders with Broccolini

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Inspired by one of her favorite snacks to order at summer state fairs, Chef Liz has transformed sausage and pepper hoagies into adorable little sliders. Sweet caramelized onions, red bell peppers, and sausage are cooked with a little white wine, then piled onto mini brioche buns with Parmesan. On the side, there's roasted broccolini hit with more Parm to bring the Italian flavors full-circle.

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 1100
  • Protein 53g
  • Total Carb 90g
  • Total Fat 66g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche slider buns
    • 6
    • brioche slider buns
  • broccolini
    • 8 ounces
    • broccolini
  • red bell pepper
    • 1
    • red bell pepper
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • white wine
    • 1/2 cup
    • white wine
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Slice buns open horizontally, if they arrived whole. Rinse all produce. Trim and discard woody bottoms of broccolini, then cut lengthwise into 2 inch–wide florets with long stems (halve lengthwise through thicker stems as needed). Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise into ¼-inch strips. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Cook sausage

    Cook sausage

    Heat 2 teaspoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add sausage, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, 4-5 minutes. Using a slotted spoon, transfer sausage to a bowl and set aside for Step 5. Wipe pan clean for the next step.

  3. Sauté pepper and onion

    Sauté pepper and onion

    Return pan from sausage to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add bell pepper, onion, ¼ teaspoon salt, and black pepper as desired. Sauté, stirring occasionally, until softened, 10-12 minutes.

  4. Roast broccolini

    Roast broccolini

    While bell pepper and onion cook, on a baking sheet, toss broccolini with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Roast until beginning to brown, 5-7 minutes. Meanwhile, on a separate sheet, arrange buns cut-side up. Once broccolini begins to brown, scatter over garlic. Return broccolini to oven, along with buns; roast together until broccolini is tender and buns are toasted and light golden, 4 minutes more.

  5. Finish sausage and peppers

    Finish sausage and peppers

    Once bell pepper and onion are softened, add white wine to pan, still over medium-high heat. Stir to combine; simmer until liquid is mostly evaporated, 1-2 minutes. Return sausage to pan and cook, stirring occasionally, until flavors have melded, 2-3 minutes more. Remove pan from heat. Taste and season with salt and black pepper as desired.

  6. Plate sausage and pepper sliders

    Plate sausage and pepper sliders

    Transfer bun bottoms to serving plates and spoon over sausage, pepper, and onion. Top with half of Parmesan and finish with bun tops. Sprinkle remaining Parmesan over roasted broccolini on baking sheet, then add to plates with sliders. Dig in!

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