%3Amax_bytes(150000)%3Astrip_icc()%2F20231204-SEA-ItalianSausagesandPeppers-VictorProtasio-01-2a18561eca914f849f9f9bbe57880c2b.jpg&w=3840&q=75)
Italian Sausage and Peppers Sandwich
Plump, perfectly cooked Italian sausages with lightly sauced, charred and creamy peppers and onions all nestled into a sub roll.
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 6 garlic cloves, finely minced (about ounce; 28g), divided
- 2 teaspoons dried Italian seasoning blend (see notes)
- 1 teaspoon fennel seeds
- 1/4 to 1 teaspoon crushed red pepper flakes (see notes)
- 1 cup (236ml) dry white wine
- 2 1/2 cups (591ml) homemade or store-bought low-sodium chicken stock
- One 15-ounce (425g) can tomato sauce
- 3 medium yellow, red, or green bell peppers (1 pound; 453g each), stemmed, seeded, and cut into 1/4-inch-wide strips (about 5 cups)
- 2 medium sweet onions (6 ounces; 170g each), thinly sliced (about 3 cups)
- 1 teaspoon kosher salt; for table salt use half as much by volume
- 1/2 teaspoon freshly ground black pepper
- 4 sweet or hot Italian sausages (4 ounces; 113g each)
- Four 8-inch Italian sub rolls, split lengthwise and lightly toasted
Instructions
- 1
In a large saucepan, heat 2 tablespoons oil over medium heat until shimmering. Add half of the garlic, Italian seasoning, fennel seeds, and crushed red pepper and cook, stirring constantly, until fragrant and garlic is lightly browned, about 1 minute. Pour in the wine and cook, stirring, for 1 minute. Stir in chicken stock and tomato sauce and bring to a simmer.
- 2
Add sausages to the tomato mixture. Return mixture to a gentle simmer over medium heat and cook, stirring occasionally and adjusting heat as needed to maintain gentle simmer, until sausages registers 145°F (62℃), 8 to 10 minutes; remove from heat.
- 3
Meanwhile, heat an empty large cast-iron skillet over medium-high heat for 3 minutes, then add remaining 2 tablespoons of oil and heat until shimmering. Add peppers, onions, salt and pepper and cook, stirring occasionally, until vegetables are softened and beginning to brown, 12 to 14 minutes. Add the remaining half of the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- 4
Using tongs, push onion mixture to the edges of the skillet and place sausages into the clearing in the center of the skillet. Sear the sausages over medium-high heat, flipping sausages and stirring vegetables occasionally, until sausages are well browned in spots, about 4 minutes. Transfer sausages to a plate.
- 5
Stir 1 cup of the cooked tomato mixture into pepper and onion mixture in the skillet. Cook, stirring constantly, until thickened and vegetables are well coated, about 1 minute. Remove from heat.
- 6
Place 1 sausage in each bun. Divide pepper and onion mixture evenly among buns, spooning any remaining sauce from the skillet over top. Serve.
Nutrition Facts
undefined
Calories
Protein
Carbs
Fat