Fannie Farkles Hot Italian Sausage Sandwiches Food

QUICK ITALIAN SAUSAGE SANDWICHES

Quick Italian Sausage Sandwiches image

For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 Italian sausage links (4 ounces each)
1/4 cup water
1 small green pepper, cut into strips
1 small onion, halved and thinly sliced
1 tablespoon olive oil
1 cup spaghetti sauce
1/4 teaspoon dried basil
2 brat buns, split and toasted
2 tablespoons shredded Italian cheese blend

Steps:

Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

Nutrition Facts : Calories 552 calories, Fat 28g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1532mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 4g fiber), Protein 24g protein.

ITALIAN SAUSAGE SANDWICHES

Italian Sausage Sandwiches image

I've always made this with sweet Italian sausage, but have recently started doing it with Polish kielbasa as well. The directions are for Italian sausage and works just fine for either hot or sweet sausage; the Polish sausage doesn't require parboiling unless you just want to do so to reduce fat.

Provided by Toby Jermain

Categories Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 italian sweet sausage or 4 -6 hot Italian sausages
1 1/4 cups dry white wine or 1 1/4 cups water, divided
2 -4 teaspoons extra virgin olive oil, divided
2 large onions, thinly sliced,lengthwise
2 -3 cloves garlic, minced
3 -4 large red bell peppers or 3 -4 large green bell peppers, seeded and thinly sliced
salt & freshly ground black pepper
4 -6 large crusty French rolls, split and warmed in oven
4 -12 slices provolone cheese, 1 to 2 slices per sandwich (desirable) (optional)
1 -2 cup fairly spicy marinara sauce (if not spicy, simmer with garlic and red pepper flakes or cayenne pepper to taste)

Steps:

Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
Remove sausages from pan, and set on paper towels to drain.
Drain all grease from skillet, but do not wash or rinse it.
Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
Add onions, and garlic, and season to taste with salt and pepper.
Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
Continue cooking and tossing until onions are almost translucent.
Add peppers, and toss to combine with onions.
Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
Bury the sausage in the vegetables to reheat if necessary.
I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
Either one is better than your typical hoagie roll.
I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.

Nutrition Facts : Calories 408.8, Fat 12.3, SaturatedFat 3.7, Cholesterol 25.8, Sodium 814.6, Carbohydrate 42.1, Fiber 5.9, Sugar 12, Protein 19.6