Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Italian Sausage & Pepper Sandwiches

with Roasted Prince of Orange Potatoes

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Italian sausage and sweet peppers are a classic flavor pairing that we’re calling on in tonight’s dish. We’re cooking the peppers with red onion and sweet tomatoes with a bit of tomato paste, then finishing the sausages in the savory sauce and piling it all high on rustic ciabatta rolls. A side of roasted Prince of Orange potatoes (an especially creamy variety) garnished with marjoram finishes it all off on with hearty texture and a touch of herbal flavor.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Line a sheet pan with aluminum foil. Wash and dry the potatoes. Quarter the potatoes lengthwise. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully transfer to a plate. Set aside in a warm place. Remove and discard the aluminum foil.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise. Peel and thinly slice the onion. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pick the marjoram leaves off the stems; discard the stems. Halve the rolls. Halve the sausages crosswise, then lengthwise.

Brown the sausages:
3 Brown the sausages:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausages in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the sausages:
4 Cook the vegetables & finish the sausages:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the vinegar, seasoned tomatoes, browned sausages, and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mixture has thickened. Turn off the heat and stir in half the marjoram. Season with salt and pepper to taste.

Toast the rolls:
5 Toast the rolls:

While the vegetables cook, place the rolls on the same sheet pan, cut side up; drizzle with olive oil and season with pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven; transfer to a work surface.

Serve your dish:
6 Serve your dish:

Divide the cooked vegetables and sausages between the toasted roll bottoms. Top with the cheese. Complete the sandwiches with the roll tops. Divide among 4 dishes. Transfer the roasted potatoes to a serving dish. Garnish with the remaining marjoram. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Line a sheet pan with aluminum foil. Wash and dry the potatoes. Quarter the potatoes lengthwise. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully transfer to a plate. Set aside in a warm place. Remove and discard the aluminum foil.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers lengthwise. Peel and thinly slice the onion. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pick the marjoram leaves off the stems; discard the stems. Halve the rolls. Halve the sausages crosswise, then lengthwise.

Brown the sausages:
3 Brown the sausages:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausages in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & finish the sausages:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the vinegar, seasoned tomatoes, browned sausages, and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mixture has thickened. Turn off the heat and stir in half the marjoram. Season with salt and pepper to taste.

Cook the vegetables & finish the sausages:
Toast the rolls:
5 Toast the rolls:

While the vegetables cook, place the rolls on the same sheet pan, cut side up; drizzle with olive oil and season with pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven; transfer to a work surface.

6 Serve your dish:

Divide the cooked vegetables and sausages between the toasted roll bottoms. Top with the cheese. Complete the sandwiches with the roll tops. Divide among 4 dishes. Transfer the roasted potatoes to a serving dish. Garnish with the remaining marjoram. Enjoy!

Serve your dish: