Aired December 7, 2012
- 8 sweet, Italian, link sausages, about 2 ounces each
- 2 tablespoons olive oil, divided
- 1 medium Spanish onion, peeled and thinly sliced lengthwise
- 1 medium red pepper, cored, seeded and cut into slices 1/4-inch thick
- 1 medium green pepper, cored, seeded and cut into slices 1/4-inch thick
- 1 cubanelle pepper, cored, seeded and cut into slices 1/4-inch thick
- Kosher salt
- 1 large garlic clove, minced
- 1/2 teaspoon dried oregano
- 4 seeded Italian rolls, halved lengthwise but not cut all the way through
Bring a large pot of salted water to a boil. Line a large plate with paper towels. Prick the sausages with a fork and boil until cooked through, about 10 minutes. Drain on a paper towel-lined plate and set aside.
Heat a large griddle, grill or saut pan over medium-high heat and brush with 1 tablespoon of the olive oil. When the oil is shimmering and almost smoking, add the onions, peppers and a pinch of salt. Stir well with tongs or a wooden spoon, then spread the vegetables out on the grill and lower the heat to medium-low. Cook, stirring occasionally, until the vegetables begin to soften, 5-7 minutes. Add the garlic, oregano and another pinch of salt. Continue cooking until everything is softened, juicy and delicious, another 1-2 minutes. (Its fine, even desirable, if the vegetables brown a little and crisp up around the edges.) Transfer the vegetables to a bowl and cover with aluminum foil to keep them warm.
Add the remaining olive oil to the grill pan and spread it out with a brush or your spoon. Add the sausages and cook, turning, until browned, crispy and reheated, about 5 minutes. If using a grill pan, make sure you have nice grill marks on the sausages.
Pull out and discard (or snack on) some bread from the top and bottom interiors of each roll, leaving enough so the sausage and peppers dont soak through. Nestle 2 sausages in each roll, top with some of the pepper mixture and serve.
If you come from an Italian family, then you might know cubanelle peppers by another name: frying peppers. Thats what my mom used to call them and what many of us still call them to this day.