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    You are in: Home / Recipes / Sausage, Pepper and Onion Hoagies Recipe
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    Sausage, Pepper and Onion Hoagies

    Sausage, Pepper and Onion Hoagies. Photo by Bergy

    1/1 Photo of Sausage, Pepper and Onion Hoagies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    kiwidutch's Note:

    Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
    2. 2
      Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
    3. 3
      Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
    4. 4
      Split and toast the bread under broiler.
    5. 5
      Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
    6. 6
      Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
    7. 7
      Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
    8. 8
      Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

    Ratings & Reviews:

    • on August 19, 2011

      55

      Oh my goodness, what a sandwich. It was absolutely fantastic. I could not find Cubanell peppers so I substituted an Aneheim pepper. That was the only change that I made. The only problem that I had was being able to get enough of the sausage and peppers on the bread and keep it on the sandwich. I think that I used the wrong bread and will be thinking how to remedy this. Thank you so much for sharing this recipe with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2007

      55

      Delishious says it all! I couldn't get a Cubanelle pepper but there was a wee pepper inside my large green pepper that was perfect color, size & mild. The hot peppers were perfect to give that extra kick. I cut the recipe back to one serving - no problem, Served on half of a homemade mini loaf, slightly hollowed out. Great Saturday Night Special Thanks KiwiDutch for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sausage, Pepper and Onion Hoagies

    Serving Size: 1 (343 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 634.6
     
    Calories from Fat 445
    70%
    Total Fat 49.5 g
    76%
    Saturated Fat 17.9 g
    89%
    Cholesterol 96.9 mg
    32%
    Sodium 1595.8 mg
    66%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 2.7 g
    11%
    Sugars 6.2 g
    24%
    Protein 31.9 g
    63%

    The following items or measurements are not included:

    hot pepper juice

    submarine rolls

    dried Italian seasoning

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