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1
Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
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2
When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
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3
When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
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4
Remove sausages from pan, and set on paper towels to drain.
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5
Drain all grease from skillet, but do not wash or rinse it.
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6
Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
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7
Add onions, and garlic, and season to taste with salt and pepper.
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8
Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
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9
Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
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10
Continue cooking and tossing until onions are almost translucent.
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11
Add peppers, and toss to combine with onions.
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12
Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
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13
Bury the sausage in the vegetables to reheat if necessary.
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14
I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
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15
Either one is better than your typical hoagie roll.
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16
I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
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17
If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.
