Tuesday, October 9, 2012

Italian Sausage and Peppers Sandwiches

The best part about going to our State Fair is the food.  Cotton Candy, Cinnamon Rolls, Fried ANYTHING on a stick, and smelling the most excellent smell of grilling peppers and onions.  I also like the people watching.  That ranks up there with the excellent food, but not in a good way.  To put it nicely, people watching at the Oklahoma State Fair makes the People of Wal-Mart Website look like the Miss America Pageant.  I know, that sounds a little bit tacky and I'm really a very nice girl.  But to quote my Aunt Sissie, sometimes you just have to shake your head and say, "Have you ever in your life?"  If you'd like to avoid the scenery, or you don't have your own State Fair to attend, you can have the awesome smells and tastes of the Midway right in your own kitchen.  This is the tastiest and most authentic version of street fair Italian Sausage and Peppers I have ever tasted.  So just in case you can't join me at this year's State Fair, be sure and whip up a batch of these super sandwiches!
I wish you could smell this!
The Line-Up...
You can't go wrong with
simple, quality ingredients.
Fry sausages in skillet
until browned and cooked through.
Remove and keep warm.
De-glaze the skillet with the
wine.  Add the onions, garlic, peppers,
and tomato sauce.  Season well
with salt and pepper.
Cover and cook on low for 20 minutes.
You want the onions and peppers to be tender.
Ready to top the sausages.
Place sausage on a toasted bun
and top generously with pepper mixture.

Italian Sausage and Peppers Sandwiches

2 tablespoons olive oil
10 Italian sausages (hot or mild, I buy a package of each)
1 onion, thinly sliced
1 clove garlic, minced
2 red peppers, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
3 tablespoons tomato paste
3/4 cup white wine
hotdog or hoagie style buns

In a large skillet, heat olive oil and fry sausages on all sides until browned, and done in the middle.   Remove sausages and keep warm  Drain  excess oil from skillet.  Pour in the wine to "de-glaze" the pan, stirring to scrape all of the bits from the bottom of the skillet.  Add onions, garlic, peppers, and tomato paste.  Season well with salt and pepper.  Cover and cook on low heat for 20 minutes or until peppers and onions are tender.  Place sausage on roll and top with pepper and onion mixture.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 40 minutes

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