Sausage and Pepper Sandwiches

Sausage and Pepper Sandwiches

1 lb. fresh Italian sausage links, sweet (mild) or hot

1/2 C. water

1 T. olive or other vegetable oil

1 medium green bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 large onion, sliced

1/2 t. dried oregano

1/2 T. chopped fresh basil or 1/2 t. dried basil

4 French-style or hoagie rolls, split and toasted

Brown sausages, turning once or twice, in a large skillet over medium heat, about 5 minutes. Add water and bring to a boil. Cover, reduce heat and simmer until almost cooked through, about 10 minutes. Drain sausages on paper towels.

If no oil or liquid remains in skillet, add up to 1 tablespoon oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil. Cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Return sausage to skillet and heat through.

To serve, hollow out bottoms of rolls and place 1 sausage link in each depression. Top each with an equal amount of the vegetable mixture and serve.

Makes 4 servings.


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