There aren’t many things more satisfying than a sausage and pepper sandwich. They’re the perfect balance of spicy and savory. This recipe has literally the best ratio of sauce to roll. That means the insides of the crusty bread soak up all the flavor, and you’ll be left with just the right amount of mess on your plate.
The perfect balance of spicy, savory and sweet. Served in a crusty bread these sausage and pepper sandwiches will leave you with just the right amount of mess on your plate!
Ingredients
5 – 6 Italian sausage links (about 1 1/4 – 1 1/2 pounds)
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large or 2 small onions, sliced
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon dried oregano
3/4 teaspoon dried basil
4 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup beef broth
1 15-ounce can diced tomatoes with juice
1/4 – 1/2 teaspoon crushed red pepper flakes
4 crusty rolls or 1 large baguette cut into 4 portions
Instructions
In a large skillet, heat olive oil over medium heat. Add sausages and cover skillet. Cook sausages, turning occasionally, for about 7-10 minutes. Remove sausages and set aside.
Add peppers, onions, salt and pepper. Sauté, stirring occasionally, for about 5 minutes.
Add basil, oregano and garlic. Continue to cook for another 2 minutes.
Add tomato paste, broth, diced tomatoes and crushed red pepper. Bring to a simmer cook about 10 – 15 minutes.
Slice sausages lengthwise and return to pan. Cook for 5 more minutes or until peppers are soft and sauce has thickened.