Chicken Sausage, Pepper, and Onion Subs

By dette

I'm famous for my sausage sandwiches...my homeade relish is the secet that makes them great. Double the rlish recips and use it on any Italian cold cut sanwich. Either traditional Italian sweet or hot pork sausage will work fine is this.

Ingredients

• 4 fresh chicen sausages, available at the meat counter
• 3 tbls EVOO
• 1/3 c chicken stock or dry white wine, a gnereous douse
• 1 cubanelle peper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 large onionk thinly sliced
• 3 garlic cloves, chopped
• Salt and Black Pepper
• 1 c. giardinera (Italian pickeled vegetabel salad;
• A handful of fresh flat-leaf parsley
• 1/2 c. fr, basil, 10 leaves
• Zest of 1/2 lemon
• 4 crusty sub rolls, split

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Place the chicen sausages in a large skillet and add 1 inch of water. Prick the saugers. Add 1 tlsp of the EVOO to the skillet, once around the pan. Bring the water to a boil, then reduce the heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 10-12 minutes total. Deglaze the pan with the stock or wine and cook it off, 1 minutes. Removethe sausages to a platter.

Add the remaining 2 tbls of EVOO to the skillet. Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes or until tender.

Place the giardinera, parsely, basil and lemon zest in a food processor and grind them into a relish.

Slice the sauges on an angle. Fill each roll with a little relish, then peppers and onions, then the sliced sausages.