Italian Sausage Subs Recipes

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.

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a small nonstick skillet, brown sausages on all sides over medium heat. Add broth; cover and simmer for 10 minutes. Remove sausages and keep warm; discard broth. , In the same pan, saute onion in oil until crisp-tender. Add red pepper and pepper; cook until red pepper is crisp-tender. Add garlic; cook 1 minute longer. Stir in vinegar and sausages; heat through. , Spread rolls with pizza sauce; top with the sausage, cheese and onion mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

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.

Steps:

• Place the sausages in a 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 medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
• Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
• Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
• Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 to 7 min. or until crisp-tender. Remove vegetables from skillet.
• Cook sausage in same skillet 4 min. on each side or until evenly browned on both sides. Add pasta sauce; stir. Cover; simmer on medium-low heat 10 min. or until sausage is done (160°F).
• Return cooked vegetables to skillet; stir. Cook 1 to 2 min. or until heated through, stirring occasionally.
• Remove sausage links from skillet; place on cutting board. Cut each sausage lengthwise in half, being careful to not cut all the way through to bottom of link. Open sausage links; place, cut sides down, on bottom halves of rolls. Top with cooked vegetable mixture and cheese.

Steps:

• Preheat the oven to 375°F.
• In a skillet brown sausage.
• Drain off the fat, stir in the sauce and olives, heat through.
• Split rolls lengthwise without cutting through opposite side.
• Hollow out buns slightly, halve cheese slices lengthwise.
• Place a piece of cheese on bottom half of each roll.
• Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers.
• Place another cheese slice on top and close the rolls.
• Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes.
• Unwrap serve and enjoy!

Steps:

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.

Steps:

• In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. , In the same pan, combine the tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt. Add the sausages; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve on buns. Top with cheese if desired.

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Steps:

• Fry, boil or grill your sausage.
• Sauté onion and bell pepper with a dash of pepper flakes.
• ASSEMBLY----------.
• Place sausage on bun.
• Place sauté mixture on top.
• Place warm sauce on top. (warm for twenty seconds in microwave).
• Enjoy!

Steps:

• Pierce casing of sausages with fork.
• Cook in a large skillet over medium heat with green pepper and onion until sausage is brown on all sides.
• Pour spaghetti sauce into skillet. Bring to a boil; cover and reduce heat to low.
• Simmer for 10 minutes or until sausage is no longer pink in the middle.
• Fill each roll with a piece of sausage and sauce. Top with pepper and onions. Sprinkle with cheese.

Steps:

• Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8x8 pan with non-stick cooking spray. Bake sausage on the center rack for 20-25 minutes till cooked thru, turning once.
• Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10-15 minutes or until peppers are just soft, stirring occasionally.
• Add pizza sauce and continue to simmer until sausages are cooked thru.
• Create aluminum foil 'boats' around each opened sub roll and place on a baking sheet (keeping them intact and also in a boat shape to hold in the filling). Remove sausages from oven, and place the 'boats' into the oven to lightly toast (watch for burning!).
• Place the links on a cutting board and using tongs (the sausage will be hot), steady the links and cut into 1/2" slices (or you can slice lengthwise) and add to the pot of sauce, stirring to coat.
• When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture (reserving about 2 tbsp sauce only) on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese.
• Return subs to top rack of oven and broil for 1-2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving. Using the foil boats to keep the sandwich together. Just pull down from one side and dive in!