Italian Sausage Sandwiches

Recipe by Toby Jermain




  • Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
  • When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
  • When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
  • Remove sausages from pan, and set on paper towels to drain.
  • Drain all grease from skillet, but do not wash or rinse it.
  • Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
  • Add onions, and garlic, and season to taste with salt and pepper.
  • Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
  • Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
  • Continue cooking and tossing until onions are almost translucent.
  • Add peppers, and toss to combine with onions.
  • Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
  • Bury the sausage in the vegetables to reheat if necessary.
  • I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
  • Either one is better than your typical hoagie roll.
  • I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
  • If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.