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Sausage and Bell Pepper Hoagie
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Sausage and Bell Pepper Hoagie

Sausage and Bell Pepper Hoagie

with tomato sauce and roasted potatoes

Egg Free
Family Friendly
Nut free
Total Time35 minutes
Cooking Time30 minutes


Serving amount

300 grams

Pork Sausages

(Contains Sulphites, Wheat)

2 unit(s)


(Contains Wheat, Barley May be present Soya, Milk)

1 unit(s)

Bell Pepper

1 pack(s)


3 unit(s)


50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Italian Herbs

1 unit(s)


1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)5332 kJ
Energy (kcal)1274 kcal
Fat52.3 g
of which saturates20.4 g
Carbohydrate154.7 g
of which sugars25.2 g
Dietary Fiber5.3 g
Protein45.7 g
Cholesterol0 mg
Salt6.25 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Roast the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large (lined) baking tray. Drizzle with oil, half the Italian herbs and season with salt and pepper. Toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.

Cook the Veg

While the potatoes roast, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice half the onion (double for 4p). Peel and grate the garlic (or use a garlic press). Heat a large pan with a drizzle of oil over medium-high heat. When hot, add the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover the keep warm.

Fry the Sausage

Return the pan to a medium-high heat with another drizzle of oil. Fry the sausage, using a spoon break up into smaller pieces, for 3-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Finish Your Filling

Add the garlic and remaining Italian herbs to the sausage in the pan. Cook until fragrant, 1-2 min. Add the passata, 75ml water, and 1/4 tsp sugar (double for 4p). Reduce the heat to medium-low. Cook, until sauce coats the sausage, 1-2 min.

Toast the Bread

Halve the baguette. Arrange on a lined baking sheet, cut-side up. Toast until golden-brown, 8-10 mins. Divide the sausage filling over half the rolls, then top remaining halves with the pepper mixture. Sprinkle with cheese. Toast in the top of the oven, until rolls are lightly golden and cheese has melted, 3-4 min. Sandwich sausage and pepper topped halves together.

TIP: Keep an eye on the rolls so they don't burn!

Finish and Serve

Divide hoagies and roasted potatoes between plates. Enjoy!

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