1/3 Photos of Italian Sausage Sandwiches
Toby Jermain's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Poke 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.
- 2When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
- 3When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
- 4Remove sausages from pan, and set on paper towels to drain.
- 5Drain all grease from skillet, but do not wash or rinse it.
- 6Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
- 7Add onions, and garlic, and season to taste with salt and pepper.
- 8Moisture 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.
- 9Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
- 10Continue cooking and tossing until onions are almost translucent.
- 11Add peppers, and toss to combine with onions.
- 12Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
- 13Bury the sausage in the vegetables to reheat if necessary.
- 14I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
- 15Either one is better than your typical hoagie roll.
- 16I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
- 17If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.
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Nutritional Facts for Italian Sausage Sandwiches
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 408.7
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 3.7 g
- Cholesterol 25.8 mg
- Sodium 814.5 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 5.9 g
- Sugars 12.0 g
- Protein 19.5 g