Sausage, Pepper And Onion Hoagies

1. 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. Cover sausages, reduce heat and simmer 10 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   Split and toast the bread under broiler.

5. 5

   Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.

6. 6

   Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.

7. 7

   Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.

8. 8

   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.

* Per serving · 4 servings · Values may vary.