Description
This classic Sausage, Peppers, and Onions recipe is a flavorful and hearty meal featuring Italian sausage cooked with colorful bell peppers, onions, and aromatic herbs. Served in hoagie rolls, it makes a perfect easy dinner or sandwich for any occasion.
Ingredients
Scale
Sausage
- 1 pound Italian sausage links
Vegetables and Aromatics
- 3 medium bell peppers (different colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
Serving
- 4 hoagie rolls, split lengthwise
Instructions
- Brown the Sausages: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausages and cook until they are browned evenly on all sides. Once browned, remove the sausages from the skillet and slice them if preferred.
- Sauté the Peppers and Onions: Add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions, cooking them until they start to soften but still retain some crunch.
- Add Garlic and Seasonings: Stir in the minced garlic, dried oregano, dried basil, salt, and black pepper. Cook the mixture until fragrant, about 1-2 minutes. Return the browned sausages to the skillet, continuing to cook until the sausages are fully cooked through and the vegetables are tender.
- Assemble the Sandwiches: If desired, toast the hoagie rolls lightly. Fill each roll with the sausage and pepper-onion mixture. Serve hot.
Notes
- Choose your preferred type of Italian sausage – sweet or spicy – to adjust the flavor profile.
- To speed up cooking, par-boil the sausages before browning.
- You can add a splash of red wine or balsamic vinegar while cooking the vegetables for extra depth of flavor.
- For a low-carb option, serve without hoagie rolls or use lettuce wraps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
