Italian Sausage and Pepper Sandwich

We had these delicious sandwiches for dinner last night…during the rain!  It seemed fitting to have an Italian favorite during that downpour.   I’d had this in mind earlier in the week when I was grocery shopping so all I had to do was pull the ingredients from the fridge and get it going.

Ingredients:

Olive oil…enough to lightly cover the bottom of a large pot
5-6 Italian sausage links.  Can be hot, mild or sweet…your choice
4 large red bell peppers, sliced in thin lengths.  Or, whatever color you want.
3 large onions, sliced
3 large cloves of garlic, sliced
1-2 bottles of beer
6 oz. tomato paste
3 tbls. Oregano
Salt & Pepper to taste
Hoagie Buns

 

 

 

I love red peppers.
I love the color red.
I love things of natural beauty and this is!

Add the sliced peppers, onions and garlic and let saute for a few minutes…until you see the peppers starting to brown around the edges.

Pour in at least one bottle of beer (two if you’re so inclined.)  Then stir in the tomato paste until mixed.  Add the sausage links back into the pot.

Season with the oregano, salt and pepper.  Let it come to a soft boil, reduce the heat and let it simmer until the peppers and onions are softened and the sausage is cooked all the way through.

When ready to serve, slice the buns and load it all up with the sausage mixture.  Be sure to add extra tomato/beer mixture on the bread to keep it moist.

This is best served with extra napkins and plenty of beer, Peroni being my choice, or wine.
Serves 6

Bits and Pieces

This is pure comfort food and tastes good the day you make and even better the next day or….at midnight when you get the munchies!  Now, I recommended serving this with Peroni Italian beer…which I love.  However, the Pilot has a fondness for Shiner Bock, which is what I used in making this.   Because, after all, Shiner is made in Shiner, Texas and you already know how loyal we are to our state!

Buon Appetito