Uptown Sweet and Spicy Sausage Hoagies

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Hot Sandwich, Main Dish, Pork, Rachael Ray

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

  1. Preheat the broiler.

  2. Put sausages in a large nonstick skillet; pierce the casings with a fork.

  3. Add 1 inch of water to the pan and a drizzle of oil.

  4. Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.

  5. Let the water cook off and the casings crisp in the rendered fat.

  6. 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.

  7. Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.

  8. Drain the sausages; slice them on the angle into 2-inch pieces.

  9. Return skillet to the stove, turning the heat to medium-high.

  10. Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.

  11. Split the submarine rolls; toast them under the broiler until golden.

  12. 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.

  13. Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.

  14. Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.

Email to a friend | Print this recipe | Back