Verified answer

Italian Sausage Sandwich with Sauteed Onions and Peppers

Ingredients:

* 6 hot or sweet Italian sausages, about 1 1/2 lb. total

* 2 Tbs. olive oil

* 2 large red onions, thinly sliced

* 4 long green Italian sweet peppers, seeded and cut into thin rounds

* 2 red bell peppers, seeded and cut lengthwise into strips 1/4 inch wide

* 1 orange bell pepper, seeded and cut lengthwise into strips 1/4 inch wide

* 2 Tbs. balsamic vinegar

* 4 sourdough or other sandwich rolls, split and toasted

* 2 Tbs. Dijon mustard

Directions:

Cut each sausage in half lengthwise. In a large fry pan over medium heat, fry the sausages, turning once, until crisp and cooked through, 4 to 5 minutes per side. Remove from the heat and keep warm while you prepare the onions and peppers.

In a fry pan over medium-high heat, warm the oil. When the oil is hot, add the onions and cook them, scraping and turning them often with a spatula, until limp and slightly browned, 7 to 8 minutes. Transfer to a bowl and keep warm.

Cook the green, red and orange peppers the same way until they are limp and browned on the edges, about 10 minutes. Add the balsamic vinegar and deglaze the pan, stirring to dislodge any browned bits from the pan bottom, 1 to 2 minutes more.

To make the sandwiches, lightly spread the cut sides of the toasted rolls with the mustard. Divide the onions, the pepper mixture and the sausage halves evenly among them, allowing 3 pieces of sausage for each sandwich. Close the sandwiches.

Cut the sandwiches in half and serve hot.

Serves 4.

try making spaghetti with meatsuace, but substitute ground beef with spicy italian sasauge. just squeeze the meat out of the casings into the pan, brown it and add the sauce

it's really good

I use barilla pasta, barilla roasted garlic marinara, and as I said johnsonville spicy italian sausage

Sweet Italian Hot Sausage

Ingredients

1 ts Fennel seeds

2 ts Corrinder seeds

2 ts Dried parsley

1 ts Salt

1 Garlic clove; minced

1/2 ts Ground pepper

1 lb Ground pork

PreparationUsing a morter and pestle or your blender, make a powder out of the fennel seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add the spice mixture to the ground ;pork and lightly mix together, using your hands. Shape the meat into a loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three months. Makes 1 pound. Posted to FOODWINE Digest by Beynong on Jan 12, 1998

enjoy