Sausage Peppers & Onion Sandwiches
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 lb Italian turkey sausage links
2 Tablespoons tomato paste
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon dried or 1 tsp fresh oregano leaves
1/2 cup chopped fresh basil
4-6 fresh Italian sandwich rolls
1 cup Marsala or Merlot wine
1 15-ounce can diced tomatoes, drained.
Heat olive oil in a heavy large skillet over medium heat. Add sausages and cook until brown on both sides, about 7-10 minutes. Remove from 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 wine and tomatoes. 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 4-6 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. 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 with other half of roll and serve immediately.
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