SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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 PEPPER ONION HOAGIES
Steps:
- Preheat oven to 400°F.
- In a skillet over medium-high heat, add sausage. Cook, stirring to break up the sausage (or you can leave it in the casing and cook through). Saute for 4 to 5 minutes or until cooked through.
- Add peppers and onions. Cook 4 to 5 or until tender-crisp.
- Add garlic, pepper, oregano, and marinara sauce to skillet. Stir to combine. Turn heat to low and cook 2 to 3 minutes. Remove from heat.
- While that is simmering, toast the hoagie rolls.
- Spoon the sausage and pepper mixture onto the hoagie rolls and top with mozzarella. The mixture is usually hot enough to melt the cheese. If it's not, place them in the oven under the broiler until the cheese melts.
- Serve immediately.
Nutrition Facts : Calories 861 kcal, Carbohydrate 85 g, Protein 35 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 1709 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
SAUSAGE, PEPPER AND ONION HOAGIES
Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.
Provided by kiwidutch
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 634.7, Fat 49.5, SaturatedFat 17.9, Cholesterol 97, Sodium 1595.9, Carbohydrate 16.4, Fiber 2.8, Sugar 6.2, Protein 31.9
SAUSAGE, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SAUSAGE PEPPER AND ONION HOAGIES
Steps:
- Place the sausages in a large nonstick skillet. Pierce the casing 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. 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, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
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.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
Provided by GIGI9801
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g
SAUSAGE, ONION AND PEPPERS HOAGIE
Ok, for a quick, delicious super, you will have a hard time beating sausage onions and peppers! If you haven't put this in your routine, you should! Be sure and use some delicious sweet, hot relish and a delicious mustard to make it complete! I have a homeade pear relish that I use. I will post that recipe, too! You need that!
Provided by Heartsong
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring sausage to boil in a pan of water. Simmer for 10 to 15 minutes and drain and brown sausage for 5 to 10 minutes, as desired.
- At the same time, in another pan, brown onions and peppers in olive oil over high heat.
- Combine and serve with mustard and relish on hoagie buns! Enjoy!
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