Sausage and Peppers Hoagies
Juicy Italian sausages are cooked through, sliced, and simmered with tender onions, bell peppers, and a little tomato sauce, then tucked into toasted hoagie rolls with optional melted provolone.
Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds (680 g) italian sausage links
- 1 tablespoon (15 ml) olive oil
- 1 large, sliced yellow onion
- 3 medium, sliced bell peppers
- 3 cloves, minced garlic
- 0.5 cup (120 ml) tomato sauce
- 1 teaspoon (2 g) italian seasoning
- 0.5 teaspoon (3 g) salt
- 0.25 teaspoon (0.5 g) black pepper
- 4 rolls hoagie rolls
- 4 slices (about 3 oz/85 g), optional provolone cheese
Cooking instructions
- Heat a large skillet over medium heat. Add the sausage links and 1/2 cup (120 ml) water. Cover and cook for 8 minutes, turning once, until the water has mostly evaporated. Uncover and continue cooking, turning occasionally, until browned and the centers reach 160°F (71°C) for pork or beef sausage, or 165°F (74°C) for poultry sausage. Transfer to a cutting board and rest for 5 minutes. (about 15 min) — Medium heat; sausage 160°F (71°C) for pork/beef or 165°F (74°C) for poultry
- Slice the rested sausages into 1/2-inch (1.3 cm) pieces. (about 2 min)
- Add the olive oil to the skillet. Add the onion and bell peppers, season with the salt and black pepper, and sauté for 8 to 10 minutes, stirring occasionally, until softened and lightly browned. (about 10 min) — Medium heat
- Stir in the garlic and Italian seasoning and cook for 30 seconds. Add the tomato sauce and sliced sausage, stir to combine, and simmer for 3 to 4 minutes until hot and slightly thickened. (about 4 min) — Medium-low heat
- Split the hoagie rolls and toast them cut-side down in a dry skillet for 1 to 2 minutes, or until lightly crisp. Fill with the sausage and peppers. Top each with a slice of provolone, if using, and cover the skillet for 1 to 2 minutes until the cheese melts. Serve hot. (about 4 min) — Medium heat