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Monday, October 4, 2010

Italian Sausage Subs

Yesterday was football day at my house, like most Sunday's in the fall. So for kick off, I had found some Italian sausages on sale, and thought a cross between a meatball sub and a stromboli sounded good. I'd thought of putting this all on a split loaf of Italian bread, but found sub rolls in the leftover baking sections, so I went that route.

Italian Sausage Subs
6 hoagie (sub) rolls
1 can or jar of favorite pasta sauce
1-1/2 pkg. Italian sausage in casing (like brats) 6-7 links
3 cloves garlic, chopped
6 slices provolone cheese (any sliced cheese you have it on hand works)
16 slices pepperoni (give or take)
1 t. oregano
1 t. parsley
1 t. basil
1 t. salt
1/2 t. pepper
shredded mozzarella cheese
Optional ingredients - 1/2 lb. sliced mushrooms, 1/2 cup chopped onion, 1 cup chopped bell peppers (any color), sprinkle of crushed red pepper. For a little more kick, use hot Italian sausage.

In large skillet with lid, remove sausage from casings and begin to brown, leaving meat chunky. Cook for about 10 minutes over medium heat then add garlic and other veggies if using them. Cook for 5 minutes more stirring frequently, so garlic doesn't burn. If using other veggies, cook 5 minutes longer until veggies are tender. Drain any grease. Add 2/3-3/4 can pasta sauce, just so sauce moistens meat and veggies but doesn't cover. (May need the whole can of sauce if using all of veggies.) Add pepperoni and spices. Let simmer for 15 minutes.
Split buns and put in hot oven - 450 for 5 minutes just to lightly toast. Remove from oven and let cool just enough to handle. Turn oven off. Layer sliced cheese on warm buns. Ladle meat sauce on buns and top with shredded mozzarella. Warm oven 10 minutes to let cheese melt and serve.
Serves 6.

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