Sausage, Pepper And Onion Hoagies

By jrabbit69

Ingredients

• BREAD:
• 3/4 pound sweet Italian sausage
• 3/4 pound hot Italian sausage
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves crushed
• 1 large onion thinly sliced
• 2 cubanelle peppers seeded, sliced thin (light green mild Italian peppers)
• 1 red bell pepper seeded, sliced thin
• Salt to taste
• Freshly-ground black pepper to taste
• 2 jarred hot cherry peppers - (to 3) finely chopped (banana peppers or pepperoncini)
• 3 tablespoons hot pepper juice from the jar
• 4 crusty semolina submarine sandwich rolls (8" long) (sesame seeded or plain)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 1 large garlic clove
• 1 1/2 teaspoons dried Italian seasoning (or 1/2 tspns each oregano, thyme, and parsley)

Preparation

Step 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.

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.

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.

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.

This recipe yields 4 servings.