One of our favorite ways to enjoy Italian Sausage links is with grilled peppers & onions, but because of the much higher cost at the butcher, and the wider versatility of the bulk sausage, I don’t usually get the links made. One day when I was looking for an easy dinner, I decided not to let the lack of links stop me. I prepared them this way and it worked great! And as a bonus, we could easily get 5 sandwiches out of one pound of sausage, a way to make the meat go a little further than the 4 to a pound links.
Italian Sausage Hoagies
Prep time
Cook time
Total time
: Beth
Ingredients
- 1 lb Italian sausage (bulk)
- 2 bell peppers - sliced
- 2 onions - sliced
- 2 cloves garlic - crushed
- ½ cup liquid (wine, beer, chicken stock or water)
- 1 Tablespoon balsamic vinegar
Instructions
- Begin browning sausage in a deep skillet, breaking into chunks as it cooks. (If starting with frozen sausage thaw for ~90 sec. in the microwave, then begin browning.)
- When sausage is browned remove from skillet and set aside.
- In the same skillet, saute peppers and onions. When they are soft, add the garlic.
- Add the liquid, scraping up any browned bits and bring to a simmer.
- Add the sausage back in, and the balsamic.
- Simmer for a few minutes (if it's sticking add a bit more liquid).
- Serve on crusty Italian rolls.