Sausage and Pepper Grinders - Dallas News | myFOXdfw.com

Sausage and Pepper Grinders

Posted:

Thanks to Kenny Bowers from Kenny's Italian Kitchen for this great recipe!

SAUSAGE & PEPPER GRINDERS
4 EACH.

4 EA HOAGIE ROLL 8 INCH HALVED

2 TBS OLIVE OIL

24 OZ ITALIAN SAUSAGE LINKS (HOT OR SWEET)

2 TSP GARLIC (FRESH, CHOPPED FINE)

2 CUP YELLOW ONION (CUT 3/8" STRIPS)

3-1/2 CUP ROASTED SWEET RED PEPPERS (CUT 3/8" STRIPS

1 TBS OREGANO (PREFERABLY FRESH)

6 SLICES PROVALONE CHEESE

PREPARATION
PLACE WHOLE SAUSAGE LINKS ON PARCHEMENT LINED COOKIE SHEET OR NON STICK COOKIE SHEET AND COOK AT 375 FOR APPROX 20 MINUTES OR UNTIL INTERNAL TEMP REACHES 165. LET COOL OR REFRIGERATE FOR LATER USE.

WHEN SAUSAGES ARE COOL, SLICE IN TO ½ INCH PIECES ON THE BIAS (AT AN ANGLE).

IN A HOT SKILLET WITH OLIVE OIL SAUTE ONIONS UNTIL THEY JUST BEGIN TO BROWN. ADD SAUSAGES AND COOK APPROX 1 MINUTE. ADD GARLIC PEPPERS AND OREGANO. COOK AND TOSS APPROX 3 TO 4 MINUTES UNTIL SAUSAGES ARE HEATED THROUGH AND RAWNESS IS COOKED OUT OF GARLIC.

PRE HEAT OVEN TO 400. PLACE HOAGIE ROLLS ON COOKIE SHEET OPEN FACE, EVENLY DISTRIBUTE SAUSAGE MIXTURE ON ROLLS, COVER WITH PROVALONE CHEESE. PLACE IN OVEN FOR APPROX 3-4 MINTES UNTIL CHEESE IS MELTED AND ROLLS ARE TOASTED.
 

 

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