This is another one of those things that I really haven’t eaten or cooked much before I moved up north. I prefer this with a very spicy Italian sausage; however, any sausage really works with this. Just ensure that you are using fresh deli sausage not the smoked kind by the hotdogs.
I hadn’t really thought of sausage and peppers as street food before; but, come to find out it is commonly considered as such.
Essentially to make this one pot dish, you’ll make the sausage first, then remove them from the skillet and add in the vegetable topping, make the sauce and then add the sausage back in. Altogether this should only take between 15 and 20 minutes to cook.
For the sausage and peppers I use:
1 whole onion julienne
1/2 a green bell pepper julienne
1/2 a red bell pepper julienne
2 jalapeños- julienne
3 green onions chopped
3 toes garlic
1/2 cup of white wine
1/2 cup of chicken stock
1.5 tablespoon of tomato paste
For the sausage, I always stick with the hottest Italian sausage I can find for my wife and I. For the kids I get the sweet Italian. I’m this department it’s always dined choice, so you do you.
For the bun, I try to use a steak hoagie roll so that I have plenty of space for vegetables and provolone cheese.
To cook this, you’ll simply get your skillet nice and hot, add in some oil or bacon fat; then drop in the sausage and let them cook until they are almost done.
When they are not quite done yet, remove them and add in the sausage, onion and peppers. Drop in the white wine to deglaze the pan and let it reduce while the onion and peppers cook. When the wine is reduced to almost nothing add in the garlic, tomato paste and chicken stock. Stir everything together and add the sausage back in. Turn up the heat and let the liquid reduce. By the time the liquid is reduced the sausage should be done.
Now it’s time to assemble, add the condiments of your choice, provolone cheese, sausage, peppers and enjoy!