Italian Sausage And Peppers Sandwiches Recipes

ITALIAN SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 to 7 min. or until crisp-tender. Remove vegetables from skillet.
• Cook sausage in same skillet 4 min. on each side or until evenly browned on both sides. Add pasta sauce; stir. Cover; simmer on medium-low heat 10 min. or until sausage is done (160°F).
• Return cooked vegetables to skillet; stir. Cook 1 to 2 min. or until heated through, stirring occasionally.
• Remove sausage links from skillet; place on cutting board. Cut each sausage lengthwise in half, being careful to not cut all the way through to bottom of link. Open sausage links; place, cut sides down, on bottom halves of rolls. Top with cooked vegetable mixture and cheese.

SAUSAGE AND PEPPERS SANDWICHES RECIPE

Steps:

• Peel the onions, cut them in half and slice, thinly, cross-wise.
• Cut the peppers in half, remove the stems and seeds, and slice into thin strips.
• In a large skillet, preferable cast iron, heat the olive oil over medium-high heat. Add the peppers and onions and season with salt and pepper.
• Lower the heat to medium-low, and cook stirring frequently until onions are translucent and peppers are soft, 15-20 minutes.
• Meanwhile, if using a gas grill turn the burners on one side to high. If using a charcoal grill, pile the coals on one side if the grill and light them.
• Place the sausage directly over the fire and cook, turning until browned on all sides. Then move to the side of the grill with no fire, cover the grill and cook, turning once until sausage is done, 8-10 minutes.
• Slice the club rolls open and place two links of sausage in each roll and cover with a heaping portion of the peppers and onions. Serve with a cold beer to wash it down!

ITALIAN-SAUSAGE PEPPER SANDWICHES

Steps:

• In a small skillet, cook sausage over medium heat until browned. Let stand until cool enough to handle. Cut into 1/2-in. slices. Return to pan and cook until no longer pink; drain and set aside., In same skillet, saute the onion, green pepper, red pepper and garlic in oil until crisp-tender. Add the sausage, tomato, oregano and salt and pepper if desired. Cook until tomatoes are heated through. Spoon sausage mixture into rolls.

SAUSAGE, PEPPER AND ONION HOAGIES

Steps:

• 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.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

SAUSAGE, PEPPER, AND ONION SANDWICHES

Steps:

• Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
• Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.

SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Cook sausage in a large skillet over medium heat until brown (10 minutes). Reduce heat to low and add water, cover and simmer for 10 minutes.
• Add peppers, onions and oregano to skillet and saute until tender (10 minutes). Pour off liquid.
• Spoon sausage mixture into rolls, topping off with a few slices of cheese.
• If desired, can be heated under broiler so cheese melts.

SAUSAGE AND PEPPER SANDWICHES

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
• When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
• When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
• Remove sausages from pan, and set on paper towels to drain.
• Drain all grease from skillet, but do not wash or rinse it.
• Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
• Add onions, and garlic, and season to taste with salt and pepper.
• Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
• Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
• Continue cooking and tossing until onions are almost translucent.
• Add peppers, and toss to combine with onions.
• Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
• Bury the sausage in the vegetables to reheat if necessary.
• I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
• Either one is better than your typical hoagie roll.
• I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
• If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.