Sausage, Onion and Pepper Sub

Christopher and I love my sausage, onion and pepper sub recipe so much that when I told him we were having them for supper, I swear I heard him weep.

When I was growing up, my family used to have sausages, onions and peppers a lot.  My mom would cut the sausages into one inch chunks and fry them in an electric fry pan with the sliced veggies.

Mmmmmm.

I didn’t want to make it this way.  At least not yet because I wanted to cook my sausages in gravy instead of frying them like my mom did.

Christopher and I love slow cooked sausages in smooth gravy.  Who doesn’t?

So, I thought, let’s make a sub out of these delicious sausages and veggies!!

I figured out recently that I prefer to eat ‘messy’ subs with a fork and knife instead of picking them up.  Why am I surprised that I’ve engineered it this way?  Perhaps because I didn’t realize how ingrained my distaste is for having dirty hands.

I’ve been very vocal about not liking to get my hands greasy or dirty.  I will do it if I must, but if I can get away without sullying my hands, I will!

How Many Napkins?

You would probably laugh yourself silly if you saw me eat a sub with my hands.  I pick it up, take a bite and put the sub back down.  Then I pick up a napkin and wipe my hands. Repeat a million times or until the sub is gone.

The answer to how many napkins is going to be a secret because I don’t want you to think I’m strange.

Or at least, stranger than you already do.

😜

On to the Sausage, Onion and Pepper Sub

As is the case with my meatball sub recipe, although this method takes longer than if I were to fry the meat and veggies, it is well worth the extra time.

Why?  Because the sausages come out so soft, juicy and succulent!

Pictured above we have crushed tomatoes, tomato paste, sausages and an onion.

I get my dutch oven and heat it on medium.  I mince the onion and once the pan heats up, I add 2 tablespoons olive oil.  I add the onion and sauté it for 5 minutes.  I add 2 teaspoons garlic paste (the equivalent to 2 cloves of minced garlic), 1 tablespoon dried basil, 2 teaspoons dried oregano, 1 teaspoon salt and 1/8 teaspoon pepper.

I continue to sauté the onion/herb mix for another 2 minutes.

I open the cans of crushed tomatoes and tomato paste and add all three cans to the pan. I also add 2 (paste) cans of water to the tomatoes.

I stir the gravy around and add a bay leaf.

Sausages Jump into the Pan

I open the two packages of sausages and place them in the gravy!  I lower the heat to a simmer and let it all cook for 6 hours.  I usually start the gravy in the morning and it is ready by supper time.

I know, I know.  That’s a long time.  But as I said, this recipe is worth it.

Right before the sausages and gravy are ready, I start preparing the vegetables.

Veggie time!!

I slice the onion in thin rings and the pepper in slices.

I heat my wok on medium and add 2 tablespoons olive oil.

In go the veggies.  It takes approximately 10 minutes to sauté the onion and pepper to perfection.

Let’s look at the gravy with the sausages in it.

Doesn’t it look flavorful?

I turn my oven on to broil.

I get my rolls and cut one in half.  I spoon some onion and pepper on the bread.

Next, I cut two sausages in slices and place them on top of the vegetables.  One sausage on each slice of bread.

Now for the gravy!  Be generous!

I add a slice of muenster cheese to each sub setup.

Time to stick them in the broiler.  I stand there and watch them so the subs don’t burn.  It takes about one minute.

Time to eat!!  And they are SO DELISH!

I hope you enjoyed this recipe!

Please feel free to Yum the Recipe, Pin any photo to Pinterest and leave me a sausage loving comment just because you want to!

And as always, may all your dishes be delish!

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