Italian Sausage and Peppers Sandwich / a county fair fave
Ing 2 lb best Italian sausages 2 tbl ol/oil 3 minced gar/cl 2 red or green bells, chp 2 small onions, chp s/p 1/4 tsp red pepper flakes crusty Italian rolls (1 per serving) 1/4 c tomato sauce (optional)
Method Slice sausages in 1-inch pieces (or use kitchen scissors). Wash/core peppers; chop coarsely. Peel/chop onions/garlic. Skillet sauté sausages halfway cooked, then add peppers, onions, garlic. Simmer over low heat until sausages are no longer pink in center (15-20 min). S/p, add red pepper flakes. Stir in tomato sauce or puree during last five minutes (may be served with or without sauce). Fill toasted Italian crusty rolls with mixture and serve.
To make-ahead for picnic or tailgating, butter split rolls. Wrap tightly in foil. Pack sausage filling in container and keep cold (below 40°F). When ready to serve, open foil slightly, fill rolls w/ sausage mixture and rewrap. Heat thru 20-30 min.
Note: If there are leftovers, add sausage filling, sauce over pasta or ravioli.