SAUSAGE AND PEPPERS SANDWICH RECIPE RECIPES

Steps:

• Cut 4 bell peppers and 1 poblano chile in half lengthwise. Using your fingers, pull out stems and ribs, then tap out seeds. Slice lengthwise into ¼" strips.
• Peel 3 onions and cut in half through root end. Cut a V-shaped notch into root to remove. Slice each half into 3 lengthwise wedges.
• Peel 6 garlic cloves and thinly slice.
• Slice 3 rolls lengthwise without cutting all the way through (so 2 sides remain attached).
• Place 2 lb. sausages in a large straight-sided skillet and cover with cold water just until sausages are submerged. Heat over medium-high and cook, uncovered, just until water reaches a gentle boil, 6–8 minutes. Remove from heat. Transfer sausages (they will be fully cooked) with tongs to a plate; set aside. Dump water from skillet; reserve skillet.
• While sausages cook, heat 2 Tbsp. oil in a large Dutch oven over medium. Add onions and garlic and cook, stirring often, just until onions are beginning to soften, 5–8 minutes.
• Add bell peppers, chile, and another 1 Tbsp. oil to pot; season generously with salt and pepper. Stir to combine, then increase heat to medium-high. Cover and cook, uncovering to stir occasionally, until peppers are tender, 10–15 minutes.
• Create a clearing in the middle of the pot and add 2 Tbsp. tomato paste. Stir paste until darkened in color and is sticking to bottom of pot, about 3 minutes.
• Add ⅓ cup vinegar and stir to dissolve paste and combine with peppers and onions. Cover and cook, stirring occasionally, until peppers and onions are very tender, 8–10 minutes longer. Season with more salt and pepper.
• Meanwhile, slice sausages in half lengthwise.
• Heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Add half of sausages cut side down and cook, pressing down to ensure full contact with pan, until cut sides are browned, about 3 minutes. Transfer back to plate and repeat with remaining sausages.
• Divide half of peppers and onions mixture among rolls, then arrange seared sausage halves over.
• Top with remaining peppers and onion mixture. Cut sandwiches in half crosswise and serve.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.