Peppers, Onions and Sausage Sandwiches

By Marian Burros

Total Time
40 minutes
Rating
4(15)
Comments
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Featured in: EATING WELL; Between the Bread, Lower-Fat Fillings

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Ingredients

Yield:4 sandwiches
  • 5ounces sweet or hot Italian turkey sausages, about 2 sausages
  • 1tablespoon olive oil
  • 2pounds onions, peeled and thinly sliced
  • 3large cloves garlic, minced
  • 3large green peppers, washed, seeded and thinly sliced
  • Freshly ground black pepper to taste
  • ¼teaspoon salt, optional
  • 8slices olive bread or tomato bread or 4 baguettes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

460 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 17 grams protein; 873 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove skin from sausage meat and break into small chunks. Saute in nonstick pan until brown on all sides.

  2. Step 2

    Add oil and when it is hot stir in the onions and garlic. Saute, stirring often, over medium heat, until they soften and brown.

  3. Step 3

    Add peppers and cook 3 or 4 more minutes. Cover, reduce heat and cook until peppers are very soft, 5 minutes or so more. Season to taste. Either make sandwiches immediately or refrigerate mixture and reheat to warm before making sandwiches.

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4 out of 5
15 user ratings
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Comments

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JE

In southern California, these are Sausage Sandwiches. The sausages are pork, the spicy-hottest available, and they might be sliced lengthwise. Maybe, maybe not. They're browned and kept hot in thickish tomato sauce. The peppers & onions are perfectly content to play 2nd fiddle to the sausage and sauce. To serve, a long roll is sliced lengthwise & warmed. Then, da-dum, it's SLATH ED in sauce & sausage.

Roger

I would like yellow and red peppers.....green peppers are a bit bitter when cooked.

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