Sausage, Pepper and Onion Hoagies

Source: Slightly modified from Rachel Ray as seen on Christine’s Kitchen Chronicles

Cook Time: 15 minutes
Yields: 4 Servings

Ingredients

• 1 package (~19 oz) Italian or hot Italian sausage links
• 1 tablespoons extra virgin olive oil, 2 turns of the pan
• 2 large cloves garlic, crushed
• 1 large onion, thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• Salt and pepper
• 2 or 3 jarred hot cherry peppers, banana peppers, pepperoncini or jalapenos, finely chopped
• 2 tablespoons hot pepper juice, from the jar

For Assembling Hoagies:

• 4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 1 large clove garlic, minced
• 1 1/2 teaspoons dried Italian seasoning (or 1/2 teaspoons each oregano, thyme, parsley)

Directions

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. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
5. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. 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.