| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound sweet Italian sausage
- 3/4 pound hot Italian sausage
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 2 large cloves garlic, crushed
- 1 large onion, thinly sliced
- 2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- Salt and pepper
- 2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
- 3 tablespoons hot pepper juice, from the jar
- 4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 1 large clove garlic
- 1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley
Instructions
- 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. Cover sausages, reduce heat and simmer 10 minutes.
- Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
- Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of 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.
- Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
- Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 638 |
| Total Fat | 53 g |
| Saturated Fat | 19 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 113 mg |
| Sodium | 1116 mg |
Reviews
Very good recipe! The pepper mix had excellent flavor and the sausages all turned out fully cooked through and very well done with good flavor! Will make again!
Dumbest thing ever, piercing the skin! This Italian from Napoli wants you to know that you have released all the flavor the maker had sealed in!
Deliciouso yum !
So very good! Served with old pizzaria style italian tossed salad..- definitely a repeat@
better than a fair…was in a carnival mood so finished it with funnel cakes…
Delicious, especially with good sausage. I didn’t use the pickled peppers because some did not like them, so cooked and served on the side for those who did.
Solid recipe for this reliable dish. I used hot Italian sausages only. I didn’t have Cubanelles but I had poblano, which I like and which fry up nicely. Served with corn on the cob and side salad.
Delicious!!
Perfect as-is! I’ve made this recipe numerous times following the recipe exactly and it is outstanding! One of my favorites. The recipe is very easy to adjust how spicy you like by using all mild or all spicy Italian sausages, and either sweet or hot cherry peppers, or a combination. I often divide this into 6 servings instead of 4, and often serve open face with a fork and knife because they are big and messy (but still delicious) to try to pick up and eat. Don’t skip the juice from the pickled peppers, it really adds to the flavor!
Good God y’all should have went and just got another recipe…. Noone followwd this on…. If u like Marenaira then just do Giada’s recipe.