Tonight we are having Sausage, Pepper, & Onion Sandwiches. This one is Rachael Ray's too. Hey, don't blame me, I got 6 of her cookbooks for Xmas. I guess I am supposed to love her because we have the same name?
3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
3 tablespoons evoo
2 large garlic cloves, crushed
1 large onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and freshly ground black pepper, to taste
2 to 3 hot cherry peppers, banana peppers, or pepperoncini, finely chopped
3 tablespoons hot pepper juice from the jar
4 crusty sub rolls
1 tablespoon evoo
3 tablespoons butter
1 large clove garlic
1.5 teaspoons dried Italian seasoning
Place the sausages in 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.
Heat a second skillet over med-high heat. Add two tablespoons evoo. Add garlic, onion, cubanelle, and red peppers. Season with salt and pepper.
Drain sausages and return pan to stove, raising heat back to med-high. Add the remaining tablespoon evoo to the skillet; brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back in the pan to sear.
Prepare the bread: Preheat the broiler to high. Split the bread and toast under the broiler. Melt evoo and butter together in a small pan over med heat. Add garlic and let sizzle a minute or two. Brush rolls with garlic butter and sprinkle with a little Italian seasoning.
Combine the cooked peppers and onions with the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers, and onions.
Pile the mixture onto the rolls and serve.