Sausage, Peppers and Onion Hoagies

Serves 4 | 


1 lb sweet Italian sausage
1 lb hot Italian sausage
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 yellow onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt, to taste
Ground black pepper, to taste
3 jarred pepperoncini peppers, finely chopped
3 tablespoons hot pepper juice, from the jar
4 submarine sandwich rolls, toasted
3 tablespoons butter, melted
2 teaspoons Italian seasoning


  1. Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil on medium-high. Cover and reduce heat to low and simmer 10 minutes.
  2. Heat a second skillet over medium high heat. Add 2 tablespoons olive oil to the pan. Add garlic, onion, cubanelle and red peppers. Season with salt and pepper.
  3. Drain liquid from sausage skillet and return pan to stove. Bring to medium-high heat. Add a drizzle remaining tablespoon of olive oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2-inch pieces on an angle and set pieces back into the pan to sear.
  4. Add the cooked peppers, onions, pepperoncini peppers and hot pepper juice to the sausage skillet. Stir together and let simmer.
  5. Brush rolls with melted butter and sprinkle Italian seasoning over the rolls.
  6. Pile the sausage and pepper mix into the sub rolls and enjoy!
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