(family favorite since at least 2004)
Sausage, Pepper and Onion Hoagies
3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil -- 2 turns of the pan
2 large cloves garlic -- crushed
1 large onion -- thinly sliced
2 cubanelle peppers -- seeded and thinly sliced
1 red bell pepper -- seeded and thinly sliced
Salt and pepper
2 jarred hot cherry peppers -- finely chopped
3 tablespoons hot pepper juice -- from the jar
4 crusty semolina submarine sandwich rolls,
8 inches, sesame seeded
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoons each oregano, thyme, parsley
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.
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.
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.
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.
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.
NOTES : www.foodtv.com, Rachael Ray