Sausage and Peppers Hoagies

Photo by M. Sandoval

What goes great with leftover potato salad? These do! Sausage and Peppers…

Photo by M. Sandoval

I almost forgot shallots so no before photo, but you can see them in the pan. The peppers cooked on medium-high with some olive oil until I got the shallots in there, then I turned it down to medium and let it all mingle while I sliced the sausages on a bias (diagonally).

So good! These chicken sausages are from Walmart, if you can believe that! This recipe calls for 3/4 pound of spicy sausage and 3/4 pound of sweet sausage. On the left is Sam’s Choice brand Cajun Style Andouille Sausage, and on the right is Sam’s Choice Chicken Apple Sausage. These are great alternative to traditional refrigerated sausage; no crap added. I browned the casings on as many sides as would sit in the pan and not roll around while I sliced the peppers and chopped the shallots. They browned nicely, a little more than I would allow normally, but I thought it turned out like a barbecue sausage would. These had great flavor!

I’ve made this recipe before using fresh turkey sausages. They were also good. I may prefer these chicken sausages but really, I use whatever is available without putting crap (added ingredients meant to bulk it up, preservatives, etc.) into my and my family’s bodies.

Cook veggies until softened, sausages until golden brown all over. Then, toss it all together.

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I’m already drooling at this point and may sneak a piece of sausage…nah, it’s not really sneaking because you’re supposed to taste at each level of cooking and adjust seasoning as necessary, i.e. when the veggies are ready, when the meat is ready, when the broth is ready, etc.
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I prefer these soft French rolls for this recipe. They toast nicely in the skillet and don’t shred your gums while you’re trying to bite and chew through this sandwich!

Butter the cut side of all halves of bread. Coat with garlic powder, a lot. Not enough that it’s avalanching off, but just before that! Then sprinkle with Italian seasoning. Heat in pan coated with olive oil so the butter doesn’t burn but the bread gets a nice golden toasted brown to it. Load the veggie and sausage mixture onto this. Done and delicious! Can I get some new words for delicious?!

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http://www.foodnetwork.com/recipes/rachael-ray/sausage-pepper-and-onion-hoagies-recipe.html#inline-recipe-player-channel

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