I made these for Adam's birthday, because he loves sausage and peppers. I served them on Garlic Hoagie Rolls, and they were a hit with the whole family.
1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar
4 sandwich rolls
3 Tbsp. butter
1. Place the sausage in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch of water to the pan. Bring liquid to a boil. Cover pan with a lid, reduce heat and simmer 10 minutes.
2. Heat a second skillet over medium heat. Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper. Cook veggies until tender-crisp. Drain sausages and return pan to the stove, raise the heat to medium high. Brown and crispt the casings. Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.
3. Combine the cooked peppers and onoins to the sausages. Add pepperoncinis and juice to the skillet. Toss and turn the sausage, peppers and onion.
4. Split the sandwich rolls, spread with butter and spinkle with garlic salt. Toast under the broiler until golden brown. Pile the meat and peppers in to the garlic rolls and serve.
Yield: 4 sandwiches