Fenway-Inspired Sausage & Peppers
Bring Fenway Park home for Opening Day—sweet Italian sausage, smokey char, peppers and onions piled high, and that unmistakable ballpark bite that hits different. This is Red Sox Nation on a roll.
Ingredients
- 4 sweet Italian sausages (high-quality butcher sausages preferred)
- 2 bell peppers, sliced (red and green for authentic Fenway style)
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Chef Paddy’s Italian Table Blend
- 4 crusty Italian rolls or sub buns
- Gulden’s Spicy Brown Mustard
Instructions
- Preheat your grill (Chef Paddy runs it on a 22-inch Weber Kettle) to medium heat.
- Grill sausages, turning occasionally, until charred and cooked through, about 12–15 minutes or until the internal temperature reaches 160°F.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add sliced peppers and onions and sauté until softened and caramelized, about 10 minutes.
- Add minced garlic and Chef Paddy’s Italian Table Blend. Cook for 2 minutes more, until fragrant and well combined.
- Lightly toast the rolls on the grill until crisp.
- Assemble each sandwich by placing a grilled sausage in the roll, topping it generously with peppers and onions, and finishing with a hearty squeeze of Gulden’s Spicy Brown Mustard.
Chef Paddy’s Tips
- Use Sweet Italian Sausage: The grill adds that snap and smokey layer you want for authentic Fenway flavor.
- Slice After the Sear: Grill whole first, then slice after for a juicy street-food finish.
- Peppers in Color, Onions in Volume: Go heavy on the onions and let them caramelize—balance matters.
- Add a Beer Bath: Simmer the grilled peppers and onions in a splash of lager or amber ale for real ballpark aroma.
- Toast That Roll: Lightly crisp the bun—structure matters for a loaded sausage.
- Don’t Drown It: Let the sausage shine. A good mustard is all you need.
This is ballpark food the way it should be—simple, bold, and built with heart and hustle.
Let’s cook with heart and hustle.
