Recipes
Sausages
- 4 sweet or hot Italian chicken sausage (1 pound)
Peppers, Onions & Assembly
- 2 tablespoon extra-virgin olive oil
- 3 medium yellow, red, or green bell pepper, stemmed, seeded, and cut into 1/4-inch strips
- 2 medium sweet onion, thinly sliced
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 3 clove garlic, finely minced
- 2 teaspoon dried Italian seasoning
- 0.25-1 teaspoon red pepper flake, crushed Optional
- 2 tablespoon tomato paste
- 0.25 cup water
- 4 Italian sub roll, split lengthwise and lightly toasted
- Roast the Sausages: Preheat the toaster oven (or conventional oven) to 400°F (200°C). Lightly score each Italian chicken sausage link (4 links) diagonally on both sides to prevent bursting and encourage even browning. Place on a small baking tray and roast until browned and cooked through (165°F internal), .
- Cook the Peppers & Onions: Meanwhile, heat olive oil (2 tablespoons) in a large skillet over medium-high heat until shimmering. Add the bell peppers (3 medium), sweet onions (2 medium), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon). Cook, stirring occasionally, until vegetables are softened and beginning to brown, .
- Glaze the Vegetables: Add the minced garlic (3 cloves), dried Italian seasoning (2 teaspoons), and crushed red pepper flakes (1/4 to 1 teaspoon). Cook, stirring constantly, until fragrant, about . Stir in the tomato paste (2 tablespoons) and cook, stirring, for until darkened and fragrant. Pour in the water (1/4 cup) to deglaze the skillet, scraping up any browned bits from the bottom, and cook until a glossy sauce coats the vegetables, . Remove from the heat.
- Assemble & Serve: Place 1 roasted sausage in each toasted Italian sub roll (4 rolls). Divide the pepper and onion mixture evenly among the rolls. Serve warm.