Uptown Sweet and Spicy Sausage Hoagies

Rachael Ray

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  lb  sweet Italian sausage
• 1  lb hot Italian sausage
• 3  tablespoons extra virgin olive oil
• 3  large garlic cloves, crushed
• 2  large red onions, thinly sliced
• 2  cubanelle peppers, seeded and thinly sliced
• 2  red bell peppers, seeded and thinly sliced
• 6  fresh thyme sprigs, leaves coarsely chopped (discard stems)
• 1⁄2 teaspoon red pepper flakes
•  salt
•  black pepper
• 6  crusty semolina  submarine rolls
• 3  tablespoons  balsamic vinegar
• 1⁄2 cup chicken broth
• 1 (15 ounce) can  sliced beets, drained and cut into sticks (I don't like canned beets, so I leave this out)
• 8  ounces ricotta salata, crumbled
• 4  cups arugula, stemmed and coarsely chopped

Directions

1. Preheat the broiler.
2. Put sausages in a large nonstick skillet; pierce the casings with a fork.
3. Add 1 inch of water to the pan and a drizzle of oil.
4. Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
5. Let the water cook off and the casings crisp in the rendered fat.
6. Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
7. Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
8. Drain the sausages; slice them on the angle into 2-inch pieces.
9. Return skillet to the stove, turning the heat to medium-high.
10. Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
11. Split the submarine rolls; toast them under the broiler until golden.
12. Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
13. Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
14. Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.