Italian Pork Sausage and Pepper Subs
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Italian Pork Sausage and Pepper Subs

Italian Pork Sausage and Pepper Subs

with Melted Mozzarella and Spiced Potato Wedges

Are you the type of person who only goes to baseball games for that huge sausage and pepper hoagie? We’re with you, and that’s why our chefs took the beloved dish from stadium fare to epic weeknight dinner. First, sausage is roasted to juicy perfection, then sliced and simmered with onion, bell pepper, and a bit of mustard and stock for a rich and tangy kick. The mixture is then piled into garlic-butter baguettes and topped with melty mozzarella. Oh, and did we mention there’s Italian-seasoned potato wedges on the side? Yeah, it’s safe to say this dish knocks it out of the park.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 teaspoon

Italian Seasoning

9 ounce

Italian Pork Sausage

1 unit

Yellow Onion

1 unit

Bell Pepper

2 unit


(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

½ cup

Mozzarella Cheese

(Contains Milk)

2 tablespoon


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4812 kJ
Calories1150 kcal
Fat63 g
Saturated Fat24 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber8 g
Protein34 g
Cholesterol130 mg
Sodium2200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan


Roast Potatoes

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with a drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, tossing halfway through, until golden brown, 20-25 minutes.

Roast Sausage

Place sausage on a second lightly oiled baking sheet. Roast on middle rack, flipping halfway through, until browned and cooked through, 14-16 minutes. Transfer to a cutting board. Once cool enough to handle, thinly slice on a diagonal.


Meanwhile, halve, peel, and slice onion. Core, deseed, and thinly slice bell pepper. Slice baguettes lengthwise, stopping before you get all the way through (they should look like hot dog buns when you’re done). Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-20 seconds. Stir in garlic powder, salt, and pepper.

Cook Veggies

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt, pepper, and remaining Italian Seasoning. Cook until softened and lightly browned, 6-8 minutes. Stir in sliced sausage, stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 1-2 minutes. Turn off heat.

Toast Baguettes

Meanwhile, spread cut sides of baguettes with garlic butter. Place on baking sheet used for sausage. Toast in oven until lightly golden, 3-5 minutes (you’ll be toasting again once you assemble the subs). Let cool slightly.

Finish and Serve

Carefully fill each toasted baguette with sausage mixture. (TIP: If you’re left with extra filling, serve it on the side!) Top with mozzarella. Bake on middle rack until cheese is melted, 3-5 minutes. Divide between plates with potato wedges. Serve with ketchup on the side for dipping.