Sausage, Pepper And Onion Hoagies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.