Fresno Chili Sausage & Peppers Sandwich
NORMAL | 45 MIN | SERVES 4
Ingredients
5 Tbsp. ENZO Organic
Extra Virgin Olive Oil -
Medium
2 lb. sweet Italian sausage
(about 8 links)
4 Bell peppers (red and/or
Yellow)
3 small onions, sliced
⅓ Cup water
1 Tbsp. tomato paste
1 Tbsp. Worcestershire
sauce
1 Tbsp. minced fresh
oregano or 1 tsp. dried
2 garlic cloves, minced
4 (8-inch) Italian sub rolls,
split lengthwise
Directions
Step 1
Heat 12-inch cast-iron skillet
over medium heat for 5
minutes. Add oil and heat until
just smoking. Cook sausages
until browned on both sides,
about 5 minutes, flipping
sausages halfway through
cooking.
Step 2
Distribute bell peppers and onion around sausages. Add ⅓ cup water,
cover, and cook until sausages register 160˚F to 165˚F and vegetables
are softened, 7 to 9 minutes, flipping sausages halfway through cooking.
Step 3
Transfer sausages to cutting board, tent with aluminum foil, and let
rest while finishing vegetables. Increase heat to medium-high and cook
without stirring until liquid has evaporated and vegetables are lightly
browned, 5 to 7 minutes. Stir in tomato paste, Worcestershire, oregano,
and garlic and cook until fragrant, about 1 minute. Halve sausages
crosswise and serve with rolls and pepper-onion mixture.
