Sausage, Onion and Peppers on Toasted Rolls

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This dish is pretty easy to make, but it takes a little more care to make it taste really good and get as close to restaurant-quality as possible.


*When I cook, I always have at least one empty grocery bag near my work space, so I can clean up as I go. This is especially helpful when cooking with foods that have peels or cores you are getting rid of.* CLEAN AS YOU GO will increase your eating experience because it will decrease your anxiety about having a mess to clean up after dinner. Sometimes I'll put my food in Tupperware on the counter for everyone to serve themselves. And then I'll throw my spatula and pans in the dishwasher as I'm transferring the food to the containers. If you follow this method, you will only have to put the Tupperware away after dinner.



Shopping list (makes 5 sausages):


  1. Bell peppers (I suggest one each if red, yellow and green as they all have a different taste
  2. Garlic (paste, diced, chopped; your call)
  3. Cheese (I like cheddar, but provolone is also a good choice)
  4. 5 sausages*
  5. Rolls; DO NOT use hot dog rolls; get a hearty roll you can cut in half and toast
  6. Butter (yes, BUTTER. It's healthier than margarine or any of those other alternatives to butter...)
  7. Salt
  8. Pepper


I started by coring my peppers. For those of you who are visual learners, I've included a link to a short video. DO THIS! I use this method for peppers, tomatoes, strawberries and other such foods.


              


The steps:

  • Core your peppers
  • Cut in half, and then into thin vertical strips.
  • Cut your onion in half and then cut your slices into "half moon" thin slices
  • heat your pan with olive oil, add salt and pepper
  • Add your peppers first. Medium high heat; you WANT to have some charred parts of your peppers. Reduce your heat to medium-low, and cover. Cook about 10 minutes, or until they are fully cooked but not yet limp and perfect. 
  • Add Garlic
  • Add the onions. Turn the heat back up to medium-high and make sure to mix in the onions well. Cook five minutes, then reduce heat back down to low. Cover.
  • When you're ready to serve, the vegetables should be limp, and nearly melt in your mouth.


  • In a pan cook your sausage. Start with high heat to get some nice seared edges; you can use tongs for this; or reduce heat to medium and use the roll-with-it fork method of cooking on each side and making sure each side gets nicely browned. 
                         

*We each ate one whole sausage, but if that's too much, you can always halve them longways down the middle. If you do this, I'd suggest that you cook the whole sausages all the way through, remove from heat, slice longways in half and then return to pan to brown the inside.

                                    

  • On a cookie sheet, place your rolls, cut in half but not all the way through
  • Melt some butter, spread it on your rolls with a kitchen brush if you have one (I'd suggest you get a rubber one, they are fantastic!)
  • Put in second to top rack and broil on high for approximately 3 minutes. Adjust height of rack depending on how hot your broiler gets.


  • Assemble your sandwich, and add whichever condiments you like!


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