Past Recipes
Italian Sausage Pretzel Rolls

Italian Sausage Pretzel Rolls with Creamy Mustard and Sautéed Green Beans

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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.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 710
  • Protein 35g
  • Total Carb 56g
  • Total Fat 39g

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

Ingredients & Equipment

What we send

  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • garlic
    • 1 clove
    • garlic
  • mayonnaise
    • 2 packets
    • mayonnaise
  • apple cider vinegar
    • 1 teaspoon
    • apple cider vinegar
  • lemon
    • 1
    • lemon
  • green beans
    • 8 ounces
    • green beans
  • pretzel rolls
    • 2
    • pretzel rolls
  • spicy Italian sausage
    • 12 ounces
    • spicy Italian sausage
  • red bell pepper
    • 1
    • red bell pepper
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 10" medium heavy pan or large plate
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    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

    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

    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

    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. Continue searing until cooked through and no longer pink, 2-3 minutes more. Transfer to plate with bell pepper.

  5. Sauté Green Beans

    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. Season with ¼ teaspoon salt and black pepper as desired, then divide between serving plates with rolls.

  6. Plate Sausage Rolls

    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.

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