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Easy Sheet Pan Sausage & Pepper Sliders for Tailgating

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These Easy Sheet Pan Sausage and Pepper Tailgate Sliders are the kind of recipe that makes you wonder why you ever overcomplicated things. The sausages get all crispy and caramelized on the edges, the peppers soften into sweet, jammy strips, and the whole thing comes together on a soft slider bun with a smear of garlicky mayo.

Ingredients

Scale
  • 2 pounds Italian sausage links (sweet and hot mix)
  • 3 large bell peppers (red, yellow, orange), cut into 1/2-inch strips
  • 1 large yellow onion, sliced into half-moons
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1216 slider buns (brioche recommended)
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced (for mayo)
  • 1 squeeze lemon juice
  • 8 slices provolone cheese, halved (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice bell peppers into 1/2-inch strips and onion into thin half-moons. Toss with olive oil, minced garlic, oregano, salt, and pepper.
  3. Spread seasoned vegetables evenly on a sheet pan. Nestle sausage links on top, spaced apart.
  4. Roast for 20 minutes. Flip sausages and stir vegetables.
  5. Roast for another 15-20 minutes until sausages reach 160°F (71°C) and peppers are soft. Add cheese during last 2 minutes if using.
  6. Mix mayonnaise, 1 minced garlic clove, and lemon juice in a small bowl.
  7. Toast slider buns cut-side up in the oven for 3-4 minutes until lightly golden.
  8. Assemble sliders: spread garlic mayo on bottom bun, add sausage (cut in half if long), top with peppers and onions, and close with top bun.

Notes

Don’t crowd the pan to ensure caramelization. Use a meat thermometer for perfect doneness. Let sausages rest 5 minutes before slicing. Toast buns to prevent sogginess. Double the vegetables for extra flavor.

Nutrition

Keywords: sheet pan, sausage, pepper, sliders, tailgating, game day, easy, quick