Sausage Pepper Heros

Wednesday, September 14, 2011

Sausage and Pepper Heros adapted from Delish 
2 tablespoon(s) extra-virgin olive oil, plus more for brushing 
1 pound(s) red bell peppers, thinly sliced 
1 large red onion, thinly sliced 
2 clove(s) garlic, thinly sliced
1 teaspoon(s) dried oregano, crumbled 
1/2 teaspoon(s) crushed red pepper 
Kosher salt 
6  chicken sausages, about 5 ounces each, preferably with roasted pepper or parsley and cheese 
3  long hero rolls, split lengthwise

Directions:  Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano, and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl, and keep warm over low heat; stir occasionally as you cook the sausages.

Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half, and serve. 

Here's what you'll need:

Slice up the peppers.

Slice up the onions.

Slice the garlic.

Put the veggies in a pot with some olive oil, salt, and oregano to soften.

Put the sausages in a non-stick skillet or wrought iron to brown.  I used 2 kinds of sausage, pork-based and chicken.

Split the bread.

Brush with olive oil.
Put the bread on a griddle to toast.

Here's what you'll end up with:

 Our Thoughts:
I am not a huge sausage/bratwurst, etc fan.  Scott and the kids, however, love them so I figured that these sandwiches would be a huge hit . . . and they were.  The onions, peppers, and garlic had some good carmelization that added a bit of sweetness to them.

The one thing that I didn't like about this recipe was the bread.  I don't know if it was just the bread that I chose but it was way too hard and way too bready (sorry, another made up word of mine-LOL) for our taste.  Luckily, I had hot dog buns that Scott and the kids transferred their sausages, too, but Scott said those buns were almost too soft.

Either way, they ate all of the sausage and the peppers/onions so that spells success to me!

Hope you enjoy!


Chris said...

I like to butterfly my sausages when making these sandwiches for two reasons. First, it eliminates the chance of biting into the casing and having boiling hot juice squirt onto your face (ouch!). Second, they don't try to slide out of the sandwich too much.

I'm glad you posted this, I have some italian sausages thawing in the fridge and wasn't sure what I was going to do with them. These are perfect for watching the game!

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