Loading...| 1 lb smoked sausage, cut in slices | |
| Pecan Oil | |
| 3 bell peppers, sliced in strips | |
| 1 large yellow onion, sliced in half moons | |
| 5 garlic cloves, minced | |
| 1/2 cup Dagostino Pasta Sauce | |
| 1 tsp Creole Italian Blend | |
| Smoked Applewood Sea Salt | |
| 4 Hoagie Rolls |
Deeeelicious quick fix for lunch or dinner are these sammies featuring many local goods. We love the crunch of the veggies, the smoked meat with a thick perfect simmering red sauce from D’Agostino. Whip these up and add oomph to your buns by customizing with Melange Pour le Pain.
| 1. | In a large skilled set over medium-high heat, drizzle in Pecan Oil to just coat the bottom. Sear the sausage until golden brown on both sides. Move to a plate. |
| 2. | Depending on how much fat the sausage rendered, you may need to add more Pecan Oil. If the skillet seems too dry, drizzle in a little oil. |
| 3. | Add in the bell pepper and onion. At first, the contents will steam and release liquid. After they cook down for a bit, they will begin to brown. Add more Pecan Oil if the mixture is too dry. Be sure to stir often to pick up the browned bits on the bottom. |
| 4. | Add in the garlic and cook for 1 minute or just until fragrant. We cooked our vegetable mixture for just about 6 minutes- we wanted the vegetables to have a bit of crunch left to them. Cook yours longer if you want softened vegetables |
| 5. | Return the sausage to the skillet and add in the D’Agostino Pasta Sauce and the Creole Italian Blend. Simmer until the sauce is nice and thick, about 10 mins. |
| 6. | Serve on warm rolls with a sprinkling of Applewood Smoked Sea Salt. |
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