2 tablespoons olive oil
4 Italian links (about 1 1/4 pounds total), preferably hot Italians sausage with fennel seeds
1 small green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
Salt, to taste
1/4 teaspoon crushed red pepper flakes
3 to 4 tablespoons red wine or water
4 sub rolls or crusty Italian rolls, split lengthwise
1. Place oil in a large skillet over medium heat. Add sausage links and cook, turning until browned all over, about 5 minutes. Ad bell peppers, onion, salt, and crushed red pepper flakes. Reduce heat to medium-low and saute, turning occasionally, about 5 minutes. Add wine or water and cook until most of the liquid has evaporated, about 2 to 3 minutes. The meat should be thoroughly cooked and the vegetables tender.
2. Brush rolls with olive oil and broil 1 to 2 minutes, or until golden and crisp.
3. Open 1 roll. Place 1 sausage link firmly inside. Smother with a quarter of the peppers and onions. Eat immediately.
Recipe from Susan Russo's book, The Encyclopedia of Sandwiches (Quirk Books, April 2011).
Recipe from Susan Russo's book, The Encyclopedia of Sandwiches (Quirk Books, April 2011).