There are many different terms for this type of sandwich depending on which region of the United States a person is from: submarine or sub, hoagie, hero, grinder, bomber, torpedo, poorboy, blimpie, and wedge. Serve with watermelon slices for a refreshing contrast to the heaviness of the sausages and peppers.
Beef Sausage and Pepper Rolls
Servings
4 Servings
Ingredients
- 2 tablespoons canola oil
- 4 beef sausages
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 large onion
- 2 tablespoons Balsamic Vinegar
- Kosher salt
- Freshly ground black pepper
- 4 grinder or sub rolls, halved horizontally
Instructions
- Heat canola oil in a large saut. pan over medium heat. Brown sausages, turning often to cook evenly, about 8 minutes. When sausages plump up, pierce them with a fork to release their juices.
- While sausages are browning, prepare peppers and onion: Cut peppers lengthwise; remove stems and seeds, and slice into 1/4 inch strips. Peel and cut onion in half lengthwise, and slice into 1/4 inch strips.
- Add onions and peppers to sausages in pan. Stir to combine. Cover and cook for 5 minutes. Remove cover; add balsamic vinegar and stir. Continue cooking over medium heat for 7 to 8 minutes. Season with salt and pepper to taste.
- To prepare rolls: Separate halves and place them in a toaster oven or under the broiler for 30 to 60 seconds, keeping an eye on them so they don’t burn.
- Distribute the sausages and peppers evenly among the toasted rolls. Serve with Fresh Mint Lemonade and watermelon slices.
great! (FYI I am actually not a fan of raw peppers but like cooked peppers 🙂
Personally didn’t taste it cuz don’t like peppers but my husband liked it. Its a nice change from the usual franks and relish. On the do again list.
YAY!!! and totally agree!!!
Great last minute quick dinner. This time of year we’re busy with outdoor projects around our yard, we’re hungry when we’re finished, and not in the mood to cook a complicated dinner. This hits the spot.
we love it too!!! the balsamic adds a nice touch – a little brightening and balancing acidic dimension
This is a favorite week night in a hurry dinner. The only difference is the balsamic vinegar.I will use it the next time I make these.