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Italian Sausage Sandwich

Delicious Italian Sausage with Red Bell Peppers and Caramelized Onions


Ingredients

• 3 red bell peppers, seeded and cut
   lengthwise in 3/8″ wide strips
• 1 large onion, white or yellow, sliced
   lengthwise in 3/8″ wide strips
• 2 tablespoons of extra virgin olive oil,
   plus extra for drizzling rolls
• 2 garlic cloves, finely chopped or slivered
• 1 teaspoon dried Italian seasoning
   (or dried oregano)
• 1 teaspoon of kosher salt
• 5-pack of Italian sausage links
   (about 4 ounces each).
• Hoagie or Italian roll, cut in half
   but still hinged

The key to success for any good recipe is to always use the freshest ingredients.

Preparation

1. Preheat a gas or charcoal grill to medium-high heat. Prepare the vegetables by lining the interior of an old 13″x9″x2″ roasting pan with no-stick aluminum foil. Add the bell pepper slices and the slices from 1/2 of a large onion to the pan. Drizzle them with 2 tablespoons of olive oil, then add the chopped garlic, Italian seasoning, and salt. Gently mix with a silicone spatula to protect the foil, then add the uncovered pan of vegetables onto the preheated grill.
• 3 red bell peppers, seeded and cut lengthwise in 3/8″ wide strips
• 1/2 large onion, white or yellow, sliced lengthwise in 3/8″ wide strips
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped or slivered
• 1 teaspoon dried Italian seasoning (or dried oregano)
• 1 teaspoon of kosher salt

2. Next to the pan of uncovered vegetables, place the sausage links directly on the grates and brown all sides of the sausages evenly, being careful not to puncture the skin during cooking. Stir the vegetables occasionally to prevent burning and sticking to the bottom of the pan and turn the sausages every 2 or 3 minutes as needed. After 12 minutes when the sausages are starting to get well charred, but not cooked through, move the sausages from the grates and directly into the pan of vegetables to finish cooking.
• 5 (4-oz) Italian sausage links, grilled (about 1 1/4 pounds)

3. Reduce the heat to medium low and continue to slowly cook the vegetables and sausages uncovered for another 10 minutes, stirring occasionally. When the bell peppers and onions have started to soften, stir in the other half of the onion slices. Continue to cook on medium low uncovered for an additional 15 minutes, or until done.
• 1/2 large onion, sliced lengthwise in 3/8″ wide strips

4. When the sausage and peppers are done, cut some fresh hoagie or Italian rolls in half (try to keep them hinged), and place rolls face down on the hot grill to toast. Watch it closely, as they will be done in well under a minute. Drizzle the grilled face (cut) sides of the rolls with a little olive oil, then make a generous bed of grilled peppers and onions on the roll for the delicious sausage. Serve immediately.
• 5 Hoagies or Italian rolls, cut in half but still hinged
• Extra virgin olive oil for drizzle

Serving Suggestions
• Garnish plate with potato chips, beans, or potato salad

Buon Appetito!