Sausage & Peppers Recipe

Prep

Wash peppers, remove stems and seeds, and cut into thin 1/4-inch strips. Peel and thinly slice the onion. Mince the garlic. Measure out dried oregano, red pepper flakes, salt and pepper.

Heat a large skillet over medium-high heat. Add olive oil and butter. When the butter melts and oil shimmers, add the sliced onions. Cook, stirring occasionally, for 3–4 minutes until they begin to soften and turn translucent.

Add the sliced peppers to the skillet, toss to coat in the oil, and spread into an even layer. Let cook, without constant stirring, for 3–4 minutes so the peppers get a bit of char, then stir and continue to cook for another 4–5 minutes until peppers are tender-crisp or to your desired doneness.

Stir in the minced garlic, dried oregano, red pepper flakes, salt and pepper. Cook for 30–60 seconds more until fragrant. Taste and adjust seasoning. Reduce heat to low and keep warm while you cook the sausages.

If sausages are refrigerated, let sit at room temperature 10–15 minutes. Preheat a second large skillet or grill pan over medium heat. Lightly oil the pan or brush sausages with a little oil to prevent sticking.

Place sausages in the hot pan and cook, turning occasionally, for 10–12 minutes until browned and cooked through (internal temperature 160°F / 71°C for pork). If they begin to brown too fast, lower the heat slightly and cover for a few minutes to finish cooking.

Warm the marinara in a small saucepan over low heat until gently simmering, about 5 minutes. Keep warm.

Optional: For extra flavor, slice cooked sausages lengthwise (or in half) and return to the pan with 1/2 cup of warm marinara for 1–2 minutes to coat them.

Warm the seeded rolls: split them and toast cut-side down in a clean skillet or on a griddle for 1–2 minutes until lightly golden.

Place one cooked sausage in each roll. Spoon 1/4 cup (about) of warm marinara over each sausage (adjust more or less to taste).

Top each sausage with an even portion of the sautéed peppers & onions (about 3/4 cup per sandwich).

If adding cheese: place a slice of provolone or mozzarella over the peppers and sausage, then place the open sandwich under a broiler or in a hot oven (425°F / 220°C) for 1–2 minutes until cheese melts and bubbles. Watch closely to prevent burning.

Remove from oven, garnish with chopped basil or parsley and a sprinkle of grated Parmesan, if using. Serve immediately.