Sausage, Pepper and Onion Hoagies

poniedziałek, 10 lutego 2014

Sausage, Pepper and Onion Hoagies

Time: 30 mins


  • 3/4 lb sweet Italian sausage
  • 3/4 lb hot Italian sausage
  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 2 large garlic cloves, crushed
  • 1 large onion, thinly sliced
  • 2 cubanelle peppers, seeded and thinly sliced (light green mild Italian peppers)
  • 1 red bell pepper, seeded and thinly sliced
  • salt and pepper
  • 2 -3 jarred hot cherry peppers or 2 -3 banana peppers or 2 -3 pepperoncini peppers, finely chopped
  • 3 tablespoons hot pepper juice, from the jar
  • 4 submarine rolls, crunchy
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons butter
  • 1 large garlic clove
  • 1 1/2 teaspoons dried Italian seasoning, 1/2 a handful (or 1 1/2 teaspoons oregano, thyme, parsley)


  • 1 Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
  • 2 Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
  • 3 Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
  • 4 Split and toast the bread under broiler.
  • 5 Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
  • 6 Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
  • 7 Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
  • 8 Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

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