Amp up your weeknight dinners with this 30-minute Sheet Pan Sausage and Peppers on a Bun. It’s easy, delicious, and completely fuss-free.

Three buns stuffed with sausage and peppers on a tray with a small bowl of mustard

Juicy pork sausages and roasted veggies. All stuffed into a crusty bun.

You now have two choices when it comes to sausage and peppers: you can work the grill and the skillet simultaneously, or you can throw everything onto one pan and kick back with a cold one. That’s what I’m mostly about these days; the easier, the better. And when it comes out just as tasty, why the heck not? Here we’ve baked juicy sweet Italian sausages next to crunchy bell peppers, red onions, and earthy mushrooms, and stuffed them into a crusty bun with melt-y provolone and a swoon-worthy mustard sauce.

Seriously. You’ll want to whip up this sweet and smoky mustard sauce.

Nothing finishes off sausage on a bun better than a good mustard. Tangy, spicy, sweet—we love them all! But this one brings sweet and smoky to every bite and it’s a dream. It’s also incredibly easy to throw together, and you can do it while everything is in the oven.

Bowl of sweet and smoky mustard with a spoon in it.

The gist on making Sheet Pan Sausage and Peppers on a Bun.

Preheat the oven to 400º F. While the oven heats up, prepare your vegetables; chop them up, transfer them to a mixing bowl, and toss them in a bit of olive oil, salt, and pepper. They really don’t need any more flavoring than that! Place the sausages onto a sheet pan along with the vegetables. Bake in the oven for 20-25 minutes, stirring the veggies halfway through. About 5 minutes before the sausages are ready, top them with a slice of provolone cheese so it gets all nice and melt-y. At this point, you can also toast the buns on a separate sheet pan or make room on your current sheet pan. When done, remove the pan from the oven, scoop the cheesy sausages into a bun, and top with veggies and a few dollops of the mustard sauce.

While everything is in the oven, whip up the mustard sauce by stirring everything into a bowl together. That’s seriously it.

Green bell pepper, red onion, mushrooms and sausages on a serving tray, and a bowl of prepared chopped veggies.

Sheet pan with sausages and cut up bell peppers, onions, and mushrooms.

Three buns stuffed with sausage and peppers on a tray with a small bowl of mustard

Recipe notes + tips.

  1. Here I’ve used sweet Italian sausages, but you can swap them for any other type of sausage. The veggies and mustard sauce will pair well with any flavor.
  2. Melting cheese and toasting buns is optional. You could skip this step and simply place the cheese slices into untoasted buns, then top them with the fresh-out-of-the-oven sausages and veggies; the cheese will melt on its own.
  3. If you’re not feeling making this particular mustard sauce, no big deal. Throw any mustard onto these bad boys.

Close up of sausages on buns with veggies.

Other sheet pan recipes to try:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Close up of sausages on buns with veggies.

Get the Recipe:

Sheet Pan Sausage and Peppers on a Bun

Amp up your weeknight dinners with this 30-minute Sheet Pan Sausage and Peppers on a Bun. It's easy, delicious, and completely fuss-free.
5 from 1 vote

Ingredients

  • 1 lb sweet Italian pork sausages, Any flavor of sausage will work
  • Fresh hoagie rolls
  • 1 green bell pepper, cut into bite-sized pieces
  • 1/2 red onion, cut into bite-sized pieces
  • 1 cup sliced baby bella mushrooms
  • 1 TBSP avocado oil
  • Sea salt and cracked black pepper
  • Provolone cheese slices; enough for each roll.

Sweet and Smoky Mustard Sauce.

  • 1/3 cup old style stone ground mustard
  • 2 tsp honey
  • 1 tsp liquid smoke, You could also use 1 tsp smoked paprika if you don't have liquid smoke
  • 1 tsp Plain Greek yogurt

Instructions 

  • Preheat the oven to 400º F.
  • Transfer your chopped veggies to a mixing bowl. Drizzle the oil over them and season with salt and pepper; toss to coat.
  • Place the sausages onto a sheet pan and add the vegetables. Place the sheet pan in the oven for about 20-25 minutes, stirring the veggies halfway through. About 5 minutes before the sausages are ready, top them with a slice of provolone cheese. If you want to toast the buns, now is the time to do that as well. You can toast the buns on a separate sheet pan or make room on your current sheet pan by carefully moving the sausages and veggies aside with a spatula (this also depends on the size of your sheet pan).
  • When everything done and ready, remove the pan from the oven and scoop the cheesy sausages into a bun, and top with veggies and a few dollops of the mustard sauce.

Sweet and Smoky Mustard Sauce.

  • Put all of the ingredients into a small bowl and stir well with a fork or spoon until well combined.