Chicken & Apple Sausage Sub with Caramelized Onions, Peppers & Brie

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Top with onions and peppers

This is the perfect kind of sandwich to throw together on nights—like tonight, at the Mouse House—that you don’t have a lot of time to spend in the kitchen.

You can use almost any combination of sausages and cheese. In this case, I had a package of Brice Aidells smoked chicken & apple sausages and a hunk of brie in the fridge.

These sausages are great in a pinch. They’re pre-cooked, so all you have to do is heat them up and brown them.

The combination of the creamy brie with the apples in the smoked sausage is out of this world. (Thanks to my favorite movie reviewer Colin Boyd for reminding me how well they go together.) Thinly sliced red pepper and sweet onion cook down into strips of jammy, caramelized goodness.

This sub is hearty and satisfying, and will give you plenty of fuel to power through a few hours or work—or play.

Chicken & Apple Sausage Sub with Caramelized Onions, Peppers & Brie

1 Tbls. butter
1/2 of a sweet onion
1/2 of a red bell pepper
kosher salt
freshly cracked black pepper
2 chicken & apple sausages
french bread

Chicken & Apple Sausage Sub: Cut your veggies into thin slices

Grab your pepper and sweet onion.

Slice your veggies thinly

Slice the onion as thinly as you can.

Thinly sliced sweet onion

Thinly sliced sweet onion

Cut the red pepper into thin strips. (Discard the seeds and trim off the white, inner ribs.)

Red bell pepper

Sliced red pepper

Chicken & Apple Sausage Sub: Fry the veggies

Put the butter in a non-stick frying pan on the stove over medium-high heat. Wait for the butter to melt. Then pick the pan up and tip it around to coat the bottom with melted butter.

Melt the butter

Tip the pan to coat it with melted butter

Toss the onions and peppers into the pan.

Add the onions to the pan

Add the peppers

Stir to combine and coat with butter.

Stir the veggies

Add a little kosher salt and freshly cracked black pepper (to taste).

Toss in some kosher salt

Cook for a minute or two over medium-high heat to soften up the veggies a little. Stir occasionally.

Stir to coat

Let them cook for a minute or two

Chicken & Apple Sausage Sub: Add the sausages

While the veggies are cooking, grab your sausages.

Chicken and apple sausages

Make a few shallow cuts in the skin of each sausage. This will keep them from popping as they fry.

Make a few slices in the skin

Add the sausages to the pan with the peppers and onions. Lower the heat to medium at this point so you don’t burn your veggies.

Add the sausages to the pan

Add the sausages to the pan

Cook the sausages on medium heat for maybe 15-20 minutes, turning them frequently. (Remember, they’re pre-cooked, so you’re just trying to heat them through and brown them.)

If your veggies start to burn at all, scoot them to the outskirts of the pan, like this:

Scoot the veggies to the edge of the pan if they start to burn

Flip your sausages often to brown them on all sides. While they’re frying, toast your bread.

Chicken & Apple Sausage Sub: Toast your bread

Cut your bread to a length that will fit your sausages.

Grab your bread

Slice it in half lengthwise.

Slice your bread in half lengthwise

Now, this is going to sound silly, but I scoop out some of the bread.

This is a big sandwich for a little mouse to eat, and I’d rather lose a little bread so I have room for the sausages, cheese, and veggies.

Scooping out some of the bread also helps hold your sandwich together better as you eat.

Scoop out some of the bread

Scoop out some of the bread

Toast your bread.

Toast your bread

Toasted bread

Toast your bread

Spread each side of bread with brie.

Gooey brie

Smear the bread with cheese

When the sausages are browned to your liking, turn the heat off.

Flip them frequently

With tongs, put the sausages on your roll.

Add the sausages to your roll

Nestle them in next to each other, then smoosh them down a little with your tongs.

Nestle your sausages in

Smoosh them down a little

Heap the peppers and onions on top of the sausages.

Top with onions and peppers

Top with onions and peppers

Top with the other half of your roll.

Top with the other half of your roll

Press down gently on top of the sandwich. This will help the cheese to melt and keep the sandwich together, especially since you hollowed the bread out a little.

All you have to do is cut it!

Chicken & Apple Sausage Sub: Slice and serve!

Slice your sandwich in half diagonally. Serve and enjoy!

Slice your sandwich in half


Copyright 2008-2009 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.

Martha Stewart for

Stonewall Kitchen, LLC

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


  1. There is a Belgian resturant in Indianapolis that makes a sandwich a little bit like this (sausage and peppers) but the brie is a revelation. This looks, as always, sooo good! BTW I like your new layout. :)