Grilled Sausage Grinders (Printable)

Smoky grilled sausages in toasted rolls topped with charred tomato sauce, perfect for casual gatherings.

# Ingredient List:

→ Meats

01 - 4 Italian sausages, mild or spicy

→ Bread

02 - 4 grinder or hoagie rolls

→ Vegetables

03 - 4 ripe plum tomatoes, halved
04 - 1 small red onion, sliced
05 - 2 cloves garlic, minced
06 - 1 bell pepper, sliced
07 - 1 handful fresh basil leaves, roughly chopped
08 - 1 tablespoon chopped fresh parsley

→ Cheese

09 - 1 cup shredded mozzarella or provolone cheese

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes

# How to Make:

01 - Preheat a grill to medium-high heat, approximately 375°F to 400°F.
02 - Brush the halved tomatoes, onion slices, and bell pepper with 1 tablespoon of olive oil, coating evenly on all sides.
03 - Place sausages and oiled vegetables on the grill. Cook sausages for 10 to 12 minutes, turning occasionally, until evenly charred and cooked through to an internal temperature of 160°F. Grill vegetables for 4 to 6 minutes until softened and lightly charred.
04 - Remove vegetables from the grill and let cool briefly. Coarsely chop the tomatoes, onion, and bell pepper into uniform pieces.
05 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped grilled vegetables and season with salt, pepper, dried oregano, and crushed red pepper flakes. Cook for 3 to 4 minutes, stirring often, until flavors meld together. Remove from heat and stir in the fresh basil and parsley.
06 - Split each grinder roll lengthwise without cutting all the way through. Toast the cut sides on the grill for 1 to 2 minutes until lightly crisp and golden.
07 - Place one grilled sausage into each toasted roll. Spoon the grilled tomato sauce generously over each sausage. Top with shredded mozzarella or provolone if desired.
08 - Place the assembled grinders back on the grill over indirect heat, cover, and cook for 1 to 2 minutes until the cheese melts. Serve hot, garnished with extra fresh basil if desired.

# Helpful Tips:

01 -
  • The sauce gets a smoky depth that no stove top method can replicate.
  • Everything cooks on one grill so cleanup is almost nonexistent.
  • It turns cheap sausages and basic rolls into something people actually crave again.
02 -
  • Do not move the sausages too early or the casing will tear and you lose all the juices that keep them moist.
  • The sauce should be chunky and rustic not smooth so resist the urge to blend or over chop it.
03 -
  • Let the sausages rest for two minutes after grilling before slicing or placing in the roll so the juices redistribute instead of running out everywhere.
  • If your grill has hot spots use them for the vegetables and the cooler zones for the sausages so nothing burns while waiting for everything to finish together.

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