Ingredients:

  • 4 Italian sausages, sweet or hot (approx. 600g / 1.3 lbs)
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, thinly sliced (approx. 200g)
  • 2 bell peppers (any color), thinly sliced (approx. 300g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 teaspoon dried oregano (1g)
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup dry white wine (60 ml) (optional)
  • 2 tablespoons chopped fresh parsley (10g)
  • 4 crusty rolls, such as ciabatta or hoagie rolls (approx. 15cm/6in long each)
  • 2 tablespoons butter, softened (30g) (optional)
  • Grated Parmesan cheese (optional)
  • Marinara sauce (optional)
  • Mustard (Yellow or Dijon) (optional)

Instructions:

  1. Slice the onion and peppers thinly. Mince the garlic. Chop the parsley.
  2. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add bell peppers, garlic, oregano, and red pepper flakes (if using). Season with salt and pepper. Cook until the peppers are tender-crisp, about 8-10 minutes, stirring occasionally.
  3. Add the sausages to the skillet with the peppers and onions. Break the sausage apart with a spoon if the casings have been removed. Cook, breaking the sausage up as it cooks, until browned and cooked through (internal temperature reaches 165°F/74°C).
  4. If using white wine, pour it into the skillet. Scrape the bottom of the pan to loosen any browned bits. Simmer until the wine has almost evaporated, about 2-3 minutes.
  5. Stir in the chopped parsley. Taste and adjust seasoning as needed.
  6. Butter the inside of the rolls and toast them, cut-side up, until golden brown.(Optional)
  7. Spoon the sausage and pepper mixture into the rolls. Top with grated Parmesan cheese or marinara sauce, if desired.
  8. Serve immediately with your preferred side.