Sausage and Peppers Toast
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Rather than sautéing links of sausage and simmering them with a combination of onions, peppers and tomato sauce, I turn the dish into an appetizer with all the same flavors in a single bite. Hot Italian sausage is removed from the casing and evenly pressed into slices of bread. This creates an even and sturdy surface for the pepper topping while the fat from the sausage drips down, flavoring the bread. The jammy pepper topping is created by sautéing finely diced onions and bell peppers with cherry tomatoes. The toasts are garnished with a bit of freshly grated Parmesan cheese (which can be omitted if desired).
Sausage and Peppers Toast
Table of contents
Key Ingredients in This Recipe
- Sausage – This sausage is made from ground pork shoulder and seasoned with a blend of garlic, paprika, fennel seeds and red pepper flakes. If you can only find hot Italian sausage in the casing, simply cut a slit with a paring knife and remove the casings.
- Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions, with a brownish yellow papery skin, are a great all-purpose cooking onion.
- Bell peppers – Bell peppers are sweet with a mild flavor. They don’t have any heat (that comes from the sausage in this recipe) but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. Red bell peppers are fully ripe. They can be substituted with another color of bell pepper in this recipe as the difference is subtle. I use red and yellow for aesthetics in this recipe.
- Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin and sweet flavor. Their thicker skin is perfect for this recipe because the juices evaporate and create a jammy consistency with the peppers and onions.
- Bread – I love the tangy flavor of sourdough bread and also its chewy texture. The sourdough starter ferments the bread and gives it that signature airy, fluffy texture and more complex flavor. I recommend buying a loaf of sourdough that isn’t pre-cut so you can cut it thicker for this recipe.
How to Make Sausage and Peppers Toast
Step 1: Cook the onions and peppers.
Heat a large sauté pan over medium heat, add the oil and heat through. Add 2 tablespoons of the the butter (28g) and allow it to melt, then add the onions and peppers. Cook, stirring occasionally, until the vegetables are soft, about 6 minutes.
Step 2: Continue to cook until the tomatoes are jammy.
Add the tomatoes and continue to cook, stirring occasionally until they break down and burst, becoming jammy, about an additional 6 minutes. Season with salt then set aside and cover.
Step 3: Spread sausage on bread.
Spread the sausage in a thin layer over one side of each slice of bread, pressing to adhere.
Step 4: Cook the sausage.
Return the pan to medium heat. Working in batches, add the bread to the pan, sausage-side down, pressing down with a metal spatula to sear the meat until completely cooked, about 2 to 3 minutes.
Step 5: Continue to toast bread.
Flip the toast over bread side down and add a cube of the remaining butter to the pan so the bread cooks in the butter and becomes crispy, about an additional minute.
Step 6: Assemble and serve.
Remove the sausage toast to a plate. Repeat with remaining bread. Spoon the cooked onion and pepper mixture over the sausage. Cut each toast into thirds and garnish with Parmesan, chives and parsley. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- If you prefer less spice, I recommend swapping the hot Italian sausage for mild Italian sausage.
- The sourdough bread can be swapped for a sliced baguette or another type of rustic bread.
To make the recipe dairy free
To make this sausage and pepper toast recipe dairy free, swap the butter for additional olive oil and omit the Parmesan cheese.
Other Recipes to Try
If you enjoy this sausage and peppers toast recipe, give these a try:
Sausage and Peppers Toast
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 medium red bell peppers, cored and finely diced
- 1 medium yellow bell pepper, cored and finely diced
- 1 cup cherry tomatoes, halved
- Kosher salt, as needed
- 1 pound hot Italian sausage, casings removed
- 4 (½ inch-thick) slices sourdough bread
- Parmesan cheese, for grating, as needed
- 1 tablespoon diced chives
- 1 tablespoon diced flat-leaf parsley
Instructions:
- Heat a large sauté pan over medium heat, add the oil and heat through. Add 2 tablespoons of the the butter (28g) and allow it to melt, then add the onions and peppers. Cook, stirring occasionally, until the vegetables are soft, about 6 minutes.
- Add the tomatoes and continue to cook, stirring occasionally until they break down and burst, becoming jammy, about an additional 6 minutes. Season with salt then set aside and cover.
- Spread the sausage in a thin layer over one side of each slice of bread, pressing to adhere.
- Return the pan to medium heat. Working in batches, add the bread to the pan, sausage-side down, pressing down with a metal spatula to sear the meat until completely cooked, about 2 to 3 minutes.
- Flip the toast over bread side down and add a cube of the remaining butter to the pan so the bread cooks in the butter and becomes crispy, about an additional minute.
- Remove the sausage toast to a plate. Repeat with remaining bread. Spoon the cooked onion and pepper mixture over the sausage. Cut each toast into thirds and garnish with Parmesan, chives and parsley. Serve immediately.
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