Fresno Chili Sausage & Peppers Sandwich
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
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.
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.
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.