Name: The Original Brooklyn's Sausage Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Italian sausage links (mild or hot, pork or chicken); 4 slices Provolone slices; 4 pieces Hoagie rolls (6–8 inch / 15–20 cm); 2 tbs Olive oil; 1 tbs Unsalted butter; 2 cups Red bell peppers; 1 cup Yellow or white onion; 2 cloves Garlic; 1 tsp Dried oregano; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Red wine vinegar; 0.5 tsp Crushed red pepper flakes; 1 tbs Fresh parsley, chopped

Method

Sausage & Sandwich

Cook the sausages

Place a large skillet (preferably cast-iron) over medium heat and add 1 tbs olive oil. When oil shimmers, add the Italian sausage links. Cook, turning occasionally, until nicely browned on all sides (about 8–10 minutes). Reduce heat to low, add 1/4 cup water to the pan, cover, and simmer for 6–8 minutes or until internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for poultry. Remove sausages to a plate and tent with foil to keep warm.

Toast the hoagie rolls

While sausages rest, slice the hoagie rolls lengthwise without cutting all the way through. Brush cut sides lightly with the remaining 1 tbs olive oil or spread the butter on the cut sides. Place rolls cut-side down in a clean skillet over medium heat and toast until golden, about 1–2 minutes. Remove and set aside.

Assemble sandwiches

Place one cooked sausage in each toasted roll. Top each sausage with a provolone slice. Return to the skillet (sausage in roll, cheese on top) and cover briefly (30–60 seconds) just until the provolone begins to melt.

Sautéed Peppers & Onions

Prep vegetables

Core and seed the red bell peppers, then slice into 1/2-inch strips (about 2 cups). Peel and slice the onion into similar-width strips (about 1 cup). Mince the garlic cloves.

Cook peppers and onions

In a separate large skillet, heat 1 tbs butter over medium-high heat until foaming. Add the sliced peppers and onions and spread into a single layer. Let them cook, undisturbed, for 2–3 minutes to get some browning, then stir. Continue to sauté for 6–8 minutes until softened and edges are caramelized.

Finish the vegetables

Add the minced garlic, dried oregano, kosher salt, and black pepper to the skillet. Cook, stirring, for 30–60 seconds until fragrant. Splash in the red wine vinegar and stir to deglaze the pan, scraping any browned bits. Cook another 30 seconds and remove from heat. Taste and adjust seasoning. Stir in chopped parsley and crushed red pepper flakes if using.

Top and serve

Spoon a generous portion of the sautéed peppers and onions over each melted-provolone-topped sausage in the hoagie rolls. Serve immediately.