Sausage with Peppers and Onions is a real favorite in the Cleveland area. You'll find this combination in a hoagie roll at nearly every ball game, festival, fair, bazaar or public event. You can pretty much guarantee it.
It's always been one of my favorite things to eat, reminding me of home. Problem is, a whole sausage is rather time consuming to cook and the sandwich can take a bit of time. However, this version is made with loose sausage and is therefore much quicker to make. Ten minutes tops and you can have a very flavorful and delicious version of a sausage and pepper hoagie with onions.
I enjoyed Symon's quick version and am quite sure I will be making this on repeat from now on. This version is every bit as delicious as the traditional version.
You can enjoy this sandwich without cheese, but why on earth would you want to do that? I like to added sliced or shredded mozzarella or provolone and melt it over the top. You might even chose to add some hot peppers or red pepper flakes to your sandwich. Either way, this is delicious, quick, easy, and satisfying!
Loose Sausage and Peppers Sandwiches
Adapted from Michael Symon's 5 in 5
by Michael Symon
Serves 4
3 tablespoons olive oil
1 pound Italian sausage, removed from casings if not bulk
1 yellow onion, thinly sliced (about 1 cup)
3 garlic cloves, minced
1 bell pepper, thinly sliced
salt
4 Italian rolls, split and toasted
*cheese, if desired
Put a large skillet over medium-high heat. Add the olive oil and then the sausage and cook, stirring with a wooden spoon to break up the meat, until browned, about 2 minutes. Scott the sausage to one side of the pan. Add the onion, garlic, bell pepper, and a pinch of salt to the empty space and cook until the vegetables soften and begin to caramelize. Stir to combine the sausage and the vegetables and cook for about 1 more minute.
Spoon the sausage and vegetable mixture onto the toasted hoagie rolls and serve. Add cheese, if you wish.
Welcome Michael Symon @ IHCC!
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