Uptown Sweet and Spicy Sausage Hoagies |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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.
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