Sausage Hoagies Recipes

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ITALIAN SAUSAGE HOAGIES



Italian Sausage Hoagies image

In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. -Craig Wachs, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 10 servings.

Number Of Ingredients 10

10 Italian sausage links
2 tablespoons olive oil
1 jar (24 ounces) meatless spaghetti sauce
1/2 medium green pepper, julienned
1/2 medium sweet red pepper, julienned
1/2 cup water
1/4 cup grated Romano cheese
2 tablespoons dried oregano
2 tablespoons dried basil
2 loaves French bread (20 inches)

Steps:

  • In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.

Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1451mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.

ITALIAN SAUSAGE HOAGIES



Italian Sausage Hoagies image

Soooooo yummy. I'm posting this for ZWT 2006 (Italian region) This is a very hearty sandwich but so tasty that if i'm hungry, even having the small appetite that I do, I can down one and a half of these buggers. Guys and kids love these. This is also easy to double if you have more people to feed.

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 crusty long rolls
4 links hot Italian sausage (6 inch) or 4 links mild Italian sausage (6 inch)
2 red peppers
2 green peppers
2 medium onions
1 cup mozzarella cheese
roasted garlic
olive oil

Steps:

  • To prepare the onion-pepper mixture, slice the peppers into long strips about 1/2 inch thick and thinly slice the onions.
  • Sauté both together in a heavy pan in a few tablespoons of olive oil until they are soft and onions are beginning to turn golden brown.
  • Make a garlic butter by mashing together about two cloves of roasted garlic (if you don't want to roast it yourself, jars of roasted garlic can be found at most grocery stores these days) with 4 tablespoons of olive oil.
  • Grill or pan fry the sausages until cooked through (it helps to preboil them for about 5 minutes; it cuts down on the grease and grilling/frying time); slice the buns and grill lightly once the sausages are ready; alternatively, the buns can be lightly browned in either a toaster or a hot lightly oiled pan.
  • Brush the buns with the garlic butter, carefully put 1/4 cup mozzarella on one side of each bun and place in each bun a sausage and a good amount of the pepper-onion mixture and serve hot.

Nutrition Facts : Calories 588.9, Fat 31.7, SaturatedFat 12.1, Cholesterol 69.4, Sodium 1493.8, Carbohydrate 45.7, Fiber 4.6, Sugar 8.3, Protein 29.4

SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE



Sausage Hoagies with Peppers, Onions and Cheese image

These yummy hot sandwiches make the most of your budget while delivering big on flavor and fun!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 hoagie buns
9 oz smoked sausage, cut diagonally into 1/2-inch-thick planks
2 tablespoons vegetable oil
2 cups sliced (1/4 inch) onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, seeded, cut into 1/4-inch-thick strips
1 cup shredded Swiss cheese (4 oz)

Steps:

  • Line cookie sheet with foil. Cut buns in half horizontally, cutting almost but not completely through; place opened on cookie sheet. Set aside.
  • Heat 12-inch nonstick skillet over medium-high heat. Sauté sausage 3 to 5 minutes or until browned and thoroughly heated. Transfer sausages to small bowl; cover and set aside.
  • Add oil to skillet; heat over medium-high heat until shimmering. Add onions, salt and pepper; sauté 4 to 6 minutes or until onions are translucent. Add bell pepper; sauté 3 to 5 minutes or until softened and browned on edges.
  • Set oven control to broil. Position oven rack 8 inches from broiling element. Top each bun with sausage. Divide onion mixture evenly over sausage. Top each with cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1470 mg, Sugar 13 g, TransFat 1 1/2 g

SAUSAGE, PEPPER AND ONION HOAGIES



Sausage, Pepper and Onion Hoagies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

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 (light green mild Italian peppers), seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar
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
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley

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.

ITALIAN SAUSAGE HOAGIES



Italian Sausage Hoagies image

This is my husband's favorite. Now it is his co-worker's favorite as well. I've never really written it down before, so please excuse me if I forget a step.

Provided by Billiebcc

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs hot Italian sausage
2 tablespoons extra virgin olive oil
1 large onion, sliced
2 cubanelle peppers, sliced
1 red bell pepper, sliced
8 ounces tomato sauce
white wine
red pepper flakes
provolone cheese, sliced
crusty hoagie roll

Steps:

  • Place sausages in a large skillet over medium high heat, add 1 inch water. Bring to a boil. Reduce heat and simmer for 10 minutes.
  • Drain sausages and return pan to stove raising heat back to medium hight. Add the oil to skillet to brown and crisp the outsides. Remove sausages and slice into 2 inch pieces.
  • Add the onions and peppers to pan, cook until slightly soft. Add wine to skillet to de-glaze pan.
  • Add tomato sauce and sliced sausages to pan. Heat everything together.
  • Add red pepper flakes to taste.
  • Spoon the sausage mix onto rolls. Top with sliced cheese and place under a broiler until the cheese is nice and bubbly.

Nutrition Facts : Calories 466, Fat 35.7, SaturatedFat 11.5, Cholesterol 64.7, Sodium 1572, Carbohydrate 13.2, Fiber 2.1, Sugar 5.5, Protein 23

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