Sausage and pepper sandwiches
Monday March 8, 2010 12:16 PM
Ingredients:
How to prepare:
- 1 T. olive oil
- 1 lb. fresh Italian sausage links, sweet (mild) or hot
- 1/2 cup water
- 1 T. olive or other vegetable oil
- 1 medium green bell pepper, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 large onion, sliced
- 1/2 tsp. dried oregano
- 1/2 T. chopped fresh basil or 1/2 tsp. dried basil
- 4 French-style or hoagie rolls, split and toasted
How to prepare:
Brown sausages, turning once or twice, in a large skillet over medium heat, about 5 minutes.
Add water and bring to a boil. Cover, reduce heat and simmer until almost cooked through, about 10
minutes. Drain sausages on paper towels.
If no oil or liquid remains in skillet, add up to 1 T. oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return sausage to skillet and heat through.
To serve, hollow out bottoms of rolls and place 1 sausage link in each depression. Top each with an equal amount of the vegetable mixture and serve with roasted potatoe wedges. Enjoy!
If no oil or liquid remains in skillet, add up to 1 T. oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return sausage to skillet and heat through.
To serve, hollow out bottoms of rolls and place 1 sausage link in each depression. Top each with an equal amount of the vegetable mixture and serve with roasted potatoe wedges. Enjoy!
Shared by:
Laurie, TheBAG Lady
