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This recipe, adapted from
Better Homes and Garden New Cookbook, can be doubled or tripled for a
crowd. The only changes would be that the sausages may have to be cooked
in several batches, and the amount of water could be reduced slightly;
the skillet needs just a thin film of water to create steam and keep the
sausages from overbrowning.
If desired, the herbs can be omitted. For a variation, add 1 8-ounce can
of tomato sauce to the mixture when returning the cooked sausages to the
skillet at the end. |
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Sausage and Pepper Sandwiches
1 lb. fresh Italian sausage links, sweet (mild) or hot
1/2 C. water
1 T. olive or other vegetable oil
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 large onion, sliced
1/2 t. dried oregano
1/2 T. chopped fresh basil or 1/2 t. dried basil
4 French-style or hoagie rolls, split and toasted
Brown sausages, turning once or twice, in a large skillet over medium heat,
about 5 minutes. Add water and bring to a boil. Cover, reduce heat and simmer
until almost cooked through, about 10 minutes. Drain sausages on paper towels.
If no oil or liquid remains in skillet, add up to 1 tablespoon oil. Increase
heat to medium-high and add bell peppers, onion, oregano and basil. Cook,
stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return
sausage to skillet and heat through.
To serve, hollow out bottoms of rolls and place 1 sausage link in each
depression. Top each with an equal amount of the vegetable mixture and serve.
Makes 4 servings.
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