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Italian Sausage and Peppers on Toasted Garlic Buns

Author: Roz

Ingredients

  • 6 – 8 links of sweet mild Italian sausages (or if you can find it, Italian turkey sausage)
  • 1/4 cup extra-virgin olive oil
  • 8 – 10 cloves of garlic sliced into slivers, not minced or pressed
  • 1 lb. crimini or baby portabello mushrooms cleaned with a cloth, stem ends trimmed, and sliced
  • 2 large yellow onions cut in half and then sliced
  • 2 green peppers cored, seeded, and sliced into 1/2? wide strips
  • 2 red peppers cored, seeded, and sliced into 1/2 ” wide strips
  • 1 yellow pepper cored, seeded, and sliced into 1/2? wide strips
  • 1 8 – 15 oz. can of crushed tomatoes
  • 2 Tbsp. tomato paste to thicken the sauce; add more if you like it much thicker
  • 1 tsp. dried oregano
  • 1/2 cup fresh basil chopped
  • 1/4 to 1/2 cup Marsala or red wine optional
  • 2 pinches crushed red pepper flakes optional
  • Freshly ground sea salt and black pepper to taste
  • Italian submarine/hoagie buns
  • butter
  • garlic powder

Instructions

  • Instructions
  • Poke the sausages all over with a fork.
  • In a large, deep, heavy skillet, pour in the extra virgin olive oil, heat on medium heat.
  • Place the sausages in and cook until fairly brown.
  • Add the garlic to the sausages when they are not fully cooked, but fairly golden brown, so that the garlic does not burn from cooking too long.
  • Place the sausages into a large (13 x 9?) baking dish, draining the oil to stay in the skillet.
  • Place the sausages in a pre-heated 400 degree oven to stay warm while cooking the peppers and onions.
  • Add the sliced onions to the hot left-over olive oil in the skillet.
  • Cook onions until browned and caramelized, but still crunchy, 6 minutes.
  • Add mushrooms to the cooked onions until browned and caramelized, 6 minutes.
  • Add the cooked onions and mushrooms to the sausages in the oven, draining the oil from them to be left in the skillet to saute’ the peppers.
  • Add more olive oil to the pan if there is not enough.
  • Add all of the peppers and saute’ 6 minutes; keep them at a nice level of crunchiness, not wilted or soft.
  • Remove the sausages, onion, and mushrooms from the oven.
  • Add the peppers to the sausage, onions, and mushrooms to the sausage mixture.
  • Add the oregano, basil and red pepper flakes; blend well
  • Add tomato sauce and wine at this point and carefully blend together.
  • Salt and pepper to taste.
  • Return to the 400 degree oven and bake uncovered for 20 minutes.
  • While baking, melt a stick of butter.
  • Add garlic powder to the melted butter to your preference level, about a Tablespoon.
  • Blend well.
  • With a pastry brush, thoroughly and heavily brush on the garlic butter on both sides of the hoagie/submarine buns.
  • After the sausage, peppers, and onions are done baking, turn on the BROILER.
  • Place the buns under the broiler for about 2 - 3 minutes and watch them so they do not burn!
  • When golden brown, remove from the oven.
  • Place a sausage on each bun and smother with the peppers, mushrooms, and onions!