Uptown Sweet and Spicy Sausage Hoagies

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Ingredients

1 lb sweet Italian sausage
1 lb hot Italian sausage
3 tablespoons extra virgin olive oil
3 large garlic cloves, crushed
2 large red onions, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
2 red bell peppers, seeded and thinly sliced
6 fresh thyme sprigs, leaves coarsely chopped (discard stems)
1/2 teaspoon red pepper flakes
salt
black pepper
6 crusty semolina submarine rolls
3 tablespoons balsamic vinegar
1/2 cup chicken broth
1 (15 ounce) can sliced beets, drained and cut into sticks (I don't like canned beets, so I leave this out)
8 ounces ricotta salata, crumbled
4 cups arugula, stemmed and coarsely chopped

Directions

Preheat the broiler.
Put sausages in a large nonstick skillet; pierce the casings with a fork.
Add 1 inch of water to the pan and a drizzle of oil.
Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
Let the water cook off and the casings crisp in the rendered fat.
Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
Drain the sausages; slice them on the angle into 2-inch pieces.
Return skillet to the stove, turning the heat to medium-high.
Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
Split the submarine rolls; toast them under the broiler until golden.
Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.

Email to a friend | Print this recipe | Back