Everyone knows that when you’re playing a game on the playground, a sausage, pepper, and onion sandwich is the way to go! The spicy taste of fennel sausage with pungent pepper and the sweetness of onions on a savory yeast roll is an easy combo to enjoy like crackers and ice cream.
I’ve made this recipe a few times over the past few months, and finally decided to share it on the blog. This recipe makes a lot of sausage and peppers so you may have on hand for a few days. Don’t worry, that’s great! Fortunately, sausage and peppers are quite versatile and can be enjoyed in a number of different ways. I ended up eating these for the first few days on a hoagie roll (the sauce is so good when it barely soaks into the roll!), one night plain on a plate for dinner, another night I improvised and mixed with some pasta with a generous helping of wine sauce, and one morning I cut some sausages and peppers into smaller pieces and put them on top of some eggs for breakfast !!!
* Ingredients :
° 3 pounds fresh Italian sausage with ham and fennel (in cases, hot or sweet (choose what you like), 3 pounds about 10-12 regular size links, you can use turkey sausage if that’s your thing :))
° 3 red bell peppers (sliced, washed and roasted to taste)
° 2 green bell peppers (sliced, washed and roasted to taste)
° 1 cup sweet yellow onion (cut into halves)
° 1 cup chopped cherry tomatoes (optionally mix with chopped basil)
° 4-5 large basil leaves (chopped)
° 4 tablespoons avocado or grapeseed oil (for high-temperature searing of the sausage)
° 1 small tomato paste
° 3-4 garlic cloves (minced)
° 1 cup red wine (dry cabernet sauvignon or merlot is ideal)
° 1 teaspoon oregano
° 1 teaspoon black pepper
pinch of kosher salt
° 1/2 – 1 teaspoon ground red pepper (optional)
° hoji rolls or italian bread
* Instructions :
Preparation : tomatoes, peppers & onions. As a side note, I like to chop the tomatoes and basil and then blend them together in a bowl until they’re added to the recipe. I just love the smell of tomato slices, with the fresh tomato juices and basil all together, so I always do it when a recipe calls for tomato slices.
Roast the sausages in a preheated 350 degree oven for 30 minutes. Grill the sausages on an open rack in the middle of the oven.
Remove the sausage and sear for 1 minute on each side in a hot skillet covered with either avocado or grapeseed oil. Set aside to rest while it lasts.
Reduce the heat in the skillet to low-medium. Adding onions to the skillet also saute for 7 min . Don’t let the onions burn, so keep stirring if the pan is too hot to start with.
Add garlic and continue to saute for a few more minutes, until the onions begin to turn brown.
Add red wine to the pan to melt the pot. Let it reduce by about half and then add the tomato paste. Mix the tomato paste well into reducing the wine.
Adding tomatoes / pepper / basil oregano, black pepper, salt, and ground red pepper. Simmer on low heat for about ten minutes, stirring gently.
When the peppers are softened but still crunchy, add the sausage again, cut into smaller pieces, which I cut into quarters by slicing in half lengthwise and cutting each half in half again. Simmer for 15 to 20 minutes, or until sauce has thickened enough. The sauce should be close to boiling, but not quite.
Once done, place 3 or 4 sausages on a roll on top with peppers, onions, and tomatoes