Cast-Iron Italian Sausage and Pepper Melts
Cook fresh Italian sausage links in a 12-inch cast-iron skillet over medium coals or a medium camp stove flame. Steam them with a splash of water, brown them to 160°F inside, then soften peppers and onions in the drippings. Pile everything into buttered rolls with provolone and toast the melts in the skillet. It takes about 45 minutes and feeds four.
This is a hot, melty lunch that uses one skillet for everything. The sausage steams first so it cooks through without burning. Then it browns, and the peppers and onions pick up all the flavor left in the pan.
The last step is toasting the filled rolls in the same skillet. Butter on the outside gives you a crisp crust and the provolone melts all the way through. Plan on two batches of sandwiches, and keep the first batch warm under foil.
Cast-Iron Italian Sausage and Pepper Melts
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium flame, then medium-low for toasting
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- Lid or heavy-duty foil
- Tongs
- Instant-read thermometer
- Cutting board and knife
- Heat-safe gloves
- Clean plate for cooked sausage
Steps
-
Heat the skillet
Set a 12-inch cast-iron skillet over medium coals or a medium stove flame. Add the olive oil and let it warm for 2 minutes.
-
Steam the sausage
Add the raw sausage links and the water, then cover with a lid or foil. Steam for 8 minutes. Wash your hands and any tongs that touched raw meat.
-
Brown to temperature
Uncover and turn the links every few minutes for 8 to 10 minutes. They are done when the thickest one reads 160°F on an instant-read thermometer. Move them to a clean plate.
-
Soften peppers and onions
Add the peppers and onions to the drippings with a pinch of salt and pepper. Stir often for 8 to 10 minutes, until soft and a little browned.
-
Build the filling
Stir in the garlic and oregano for 30 seconds, then add the marinara. Slice the sausage into coins, return it to the skillet and simmer 2 minutes. Scoop it all into a bowl and wipe the skillet.
-
Fill the rolls
Lay a slice of provolone in each roll, add a generous scoop of filling, then top with a second slice. Spread butter on the outside of the rolls.
-
Toast the melts
Lower the heat to medium-low. Set two rolls in the skillet, cover, and cook 2 to 3 minutes per side until golden and the cheese is melted. Wrap the first batch in foil while you toast the second.
Trail Notes
Slice the peppers and onions at home and bag them. They keep in the cooler for up to 3 days. Mince the garlic ahead too.
Keep raw sausage at 40°F or below, in a sealed bag at the bottom of the cooler. Never put cooked sausage back on the plate that held it raw.
Use fully cooked chicken sausage to save time. Skip the steaming and heat it until it reaches 165°F inside.
Wipe grease from the skillet with a paper towel and pack it out in your trash. Don't pour grease on the ground. Strain dishwater and scatter it at least 200 feet from water sources.
Campers ask
How do you know when sausage is done in a cast-iron skillet?
Fresh Italian sausage is done at 160°F in the thickest part. Check with an instant-read thermometer, because the casing can brown well before the center is cooked.
Can I make sausage and peppers over a campfire?
Yes. Set the skillet on a grate over medium coals, not open flames, which scorch the outside before the center cooks. You should be able to hold your hand over the coals for about 5 seconds.
How do I keep rolls from getting soggy?
Drain extra liquid from the filling with a slotted spoon and put cheese on both the top and bottom of the filling. Butter on the outside crisps the roll and keeps it sturdy.
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