Saucy Italian Sausage & Pepper Hoagies
1 lb Italian sausage links. I used D&D chicken sausage with peppers & onions.
1 tablespoon olive oil
1 med red pepper, sliced into ½" strips
1 cubanelle pepper, sliced into ½" strips
1 med onion, peeled and cut into 8ths
1 tablespoon Marsala wine
1 teaspoon tomato paste
¼ teaspoon red pepper flakes (optional)
4-6 6" soft Portuguese rolls
Add the sausage links to a medium sauté pan, with cover and add about 1/2 " of water. Cover and steam the sausage over medium heat for 10 minutes or until cooked through. Add additional water if necessary. Remove the cooked sausage from the pan and let cool. Save the accumulated juices. (Note: If using the same pan to cook the peppers, wash first or the residue from the sausage with burn. )
In a 12" sauté pan heat 1 tablespoon olive oil over high heat, When hot add the onion and peppers. Sauté over high heat for 5 minutes or until the peppers start to blister and brown. Turn the heat to low and cover. Cook for 5 minutes or until the peppers are cooked and soft. Stir often so that the vegetables cook evenly. The bottom of the pan will start to blacken. This is normal. Remove the vegetables from the pan and add the accumulated saved sausage juices and water to equal ½ cup. Add the Marsala, tomato paste and red pepper flakes. Whisk to combine. Bring the heat back up to high and return the sausage and peppers to the pan. Cook over high heat for a few minutes or until the juices reduce and glaze the peppers and sausage. Serve hot in soft Portuguese rolls or your favorite hoagie rolls.
This recipe can be easily doubled and more for a large superbowl crowd. Keep warm in a crockpot. Use less water at the end for simmering after the sausage and peppers are combined or the vegetable will get too soft from over cooking.
Yield: enough for 4-6 small hoagies