|
Ingredients |
|
6 |
Isernio's Italian Sausages (mild, hot or chicken) |
|
2 |
tbsps.olive oil |
|
1 |
tsp. minced garlic |
|
1 |
large onion, cut into lengthwise 1/2" strips |
|
1 |
red bell pepper, seeded, cut into lengthwise 1/2" strips |
|
1 |
yellow or orange bell pepper, cut into lengthwise 1/2" strips |
|
1 |
green bell pepper, cut into lengthwise 1/2" strips |
|
2 |
tbsps. balsamic vinegar |
|
1 |
tsp. kosher salt |
|
1/2 |
tsp. freshly ground black pepper |
|
6 |
Hoagie or French rolls |
|
Method |
 Pre-heat oven to 500˚. Place sausages in a 10- to 12-inch skillet. Place 1" of water in the pan and turn heat to medium. Gently simmer the sausages, turning with tongs from time to time, about 10
minutes - enough to cook them half way through. Remove from water and let drain. |
|
Combine the oil, garlic, peppers, balsamic vinegar, salt and pepper in an ovenproof pan. Toss to thoroughly combine. |
|
Add the sausages to the pepper mixture, tucking them down into the vegetables. |
|
Place entire pan, uncovered, into the pre-heated hot oven. Let cook 12-15 minutes, or until vegetables are beginning to brown and soften. Sausage surfaces will also brown. |
|
Two minutes before removing pan from oven, lightly brush the rolls with olive oil and place in oven to heat until slightly crisp. If the roll is large, you can remove some bread to make a pocket for the sausage
and pepper mixture. Tip: leave the rolls hinged to allow for easier eating later! |
|
Evenly divide the sausages and pepper mixture amongst the heated rolls. Pop a beer, uncork some red wine and savor some great chow! Serves 6. |
|
Return to Recipe List
|
