Tuesday, August 3, 2010
Never mind the poor pictures here, these sandwiches were surprisingly good. They came together pretty quickly and everyone enjoyed them. The kids picked off some of the peppers and onions, but otherwise devoured these. Next time I'm going to try them on some toasted whole grain hamburger buns to make them more reasonably sized and nutritious.
1 Tbs. olive oil
8 sweet Italian sausages (about 1-1/2 lbs)
1 lg onion, halved and sliced thinly
1 lg. red bell pepper, seeded and cut into thin strips
1 lg. yellow bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
2 Tbs. tomato paste
1/2 cup dry white wine (or white grape juice)
1/2 cup water
1/2 tsp. dried oregano
1 Tbs. balsamic vinegar
4 hoagie rolls, split (or toasted hamburger buns)
Directions: Heat oil in large skillet over medium heat until shimmering. Prick sausages with fork in several places, add to skillet, and cook until browned on all sides, about 10 minutes. Transfer to a large bowl and pour off all but 1 tablespoon of fat from skillet. When cool enough to handle, cut sausages in half diagonally, then into bite-size pieces and set aside in bowl. Add onion and peppers to skillet and cook until peppers are beginning to wilt, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add white wine (or white grape juice), water, oregano, and sausages. Cover and cook until sausages are cooked through, about 5 minutes. Add balsamic vinegar and cook, uncovered, until sauce has thickened slightly, 1-2 minutes. Pile sausages and peppers on each of the 4 split hoagie rolls (or hamburger buns). The recipe says it serves 4, but it easily served my family of 7. Enjoy!