Sausage and Pepper Hoagie
The traditional Italian Sausage Hoagie with Bell Peppers and Onions. A flavorful and hearty sandwich just like the ones at the County Fair.Difficulty: Easy
Equipment
- Large Skillet
INGREDIENTS
- 1 pkg. Italian Sausage Links - 5 or 6 links
- 2 Tbsp. EVOO
- 1 Lg. Red Bell Pepper - sliced
- 1 Lg. Green Bell Pepper - sliced
- 1 Lg. Yellow Onion - sliced
- 2 Cloves Garlic - minced
- 1 tsp. Tomato Paste
- ¼ tsp. Red Pepper Flakes
- Salt and Pepper - to taste
- ¼ cup Chicken Broth
- ¼ cup Mozzarella Cheese - shredded
- 5 or 6 Hoagie Buns - top cut
INSTRUCTIONS
- Heat Oil in a large skillet over medium heat. Add Italian Sausage Links and cook until browned on all sides, about 7–10 minutes. Remove Sausage Links from skillet and set aside.
- In the same skillet, add sliced Bell Peppers, Onion, and Garlic. Sauté until vegetables are tender, about 5–7 minutes.
- Return the Italian Sausage Links to the skillet.
- Add Tomato Paste, Red Pepper Flakes, Salt, Pepper, and Chicken Broth to the skillet. Stir to combine and cook for an additional 5 minutes until heated through.
- Place a layer of Mozzarella Cheese in the Soft Bun, add a Sausage Link, and finish with a generous helping of Peppers and Onions along with a drizzle of pan juices. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through, adding a splash of Chicken Broth if needed.
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