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Sausage, Peppers, and Onions Subs

Sausage, Peppers, and Onions Subs

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Makes 3 very shareable subs

Although your traditional sausage, peppers, and onions sandwich may not have tomato paste, we like to caramelize a little bit into the mixture for a sweet, saucy, umami-rich hit of flavor.


  1. 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.

  2. 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.

  3. Peel 6 garlic cloves and thinly slice.

  4. Slice 3 rolls lengthwise without cutting all the way through (so 2 sides remain attached).

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Meanwhile, slice sausages in half lengthwise.

  11. 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.

  12. Divide half of peppers and onions mixture among rolls, then arrange seared sausage halves over.

  13. Top with remaining peppers and onion mixture. Cut sandwiches in half crosswise and serve.

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Sausage, Pepper, and Onion Sub

Reviews SectionGreat recipe! I would personally suggest using less of the tomato paste (~1 heaping tbsp) and subbing red wine vinegar for straight red wine. My personal philosophy - if it drinks well it will eat well, hence using red wine instead. The 1 start review person has a good point in critiquing the recipe for being too vinegary, but it's an easy fix and that's how I would adjust. BTW, you simmer the sausage so that they don't fall apart when you slice. Just be sure to keep an eye on them so they don't overcook. They won't dry out if you handle with love and care!dfrank00New York City 12/29/19I really liked this recipe! The only issue I had was in roasting the peppers. The quantity is so large that when I cooked it all in my dutch oven (which is not small) the pot was so overcrowded that all the vegetables began to sweat and I had a significant amount of liquid in the bottom. This meant I couldn't really brown the tomato paste and deglaze with the red wine vinegar. Tastewise, though, this didn't cause any significant issues.AnonymousColumbia, SC10/17/19I usually love making recipes from Bon Appetit! regardless of how long they might take and/or having to purchase ingredients that I don't often use. However, this recipe was disappointing. The addition of the tomato paste and red vinegar impart such an acidic aftertaste to what would have been a mild, sweet pepper and onion mixture that typically complements the subtle fennel seed spice of the Italian Sausage. And simmering, slicing and frying the sausage only dried it out. I am not a picky person but I just didn't want to waste my Italian rolls on this one.Hot!Hot!Hot!Pennsylvania07/02/19Mmmm such a good recipe! Just made these yesterday and they were a huge hit!

Watch the video: How to Make Giadas Sausage with Marsala Sauce. Food Network