Saucy Italian Sausage Sandwiches |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I created this recipe years ago as a way to satisfy my sons' hearty appetites. I still make them for my husband and me. Any leftovers freeze well for a fast meal in the future. Ingredients:
8 johnsonville® mild italian sausage links links (4 ounces each) |
2 tablespoons butter, divided |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup sliced celery |
2 tablespoons minced fresh celery leaves |
2 tablespoons minced fresh parsley |
1 garlic clove, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
2 cups water |
1/4 cup grated parmesan cheese |
2 teaspoons sugar |
2 teaspoons browning sauce, optional |
1 teaspoon dried basil |
1 teaspoon beef bouillon granules |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried oregano |
1/2 teaspoon chili powder |
1 bay leaf |
1 large green pepper, cut into 16 strips |
8 italian rolls, split |
additional butter |
additional parmesan cheese, optional |
Directions:
1. In a large kettle or Dutch oven, cook sausages over medium heat in 1 tablespoon oil until no longer pink; remove and set aside.
2. In the same kettle, saute onion, chopped green pepper and celery until tender. Stir in celery leaves, parsley and garlic; saute for 2 minutes. Add the next 12 ingredients. Bring to a boil, stirring frequently. Return sausage to kettle; reduce heat and simmer, uncovered, for 1 hour.
3. Discard bay leaf. In a large skillet, saute pepper strips in remaining oil for 5 minutes or until tender. Butter bottom halves of rolls; top with sausage, 1/4 cup sauce and two pepper strips. Replace tops. Sprinkle with Parmesan cheese if desired. Refrigerate or freeze remaining sauce. Yield: 8 servings.
|
|