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Meal Instructions
Specimen #0037·SKILLET·Dead Simple

Skillet Sausage & Peppers (Sub Filling)

Juicy Italian sausage rounds seared with caramelized bell peppers and sweet onions, ready for crusty hoagie sub rolls in 15 minutes.

Cook temp
MED-HIGH
Total time
16m
REST
2m
Serves
4
PULL AT
160°F
Ingredients
1 lb Sweet or Mild Italian Sausage Links — sliced into 1-inch coins
1 piece Red Bell Pepper — sliced
1 piece Green Bell Pepper — sliced
1 piece Yellow Onion — sliced into half-moons
1/2 tsp Dried Oregano
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
4 pieces Hoagie Sub Rolls
4 slices Provolone Cheese Slices — optional
Equipment
12-Inch Heavy Skillet
Tongs
Chef's Knife
DirectionsGet to the point
1Slice 1 lb sweet or hot Italian sausages into 1-inch thick coins.
2Sear in skillet over medium-high for 6 minutes until browned; set aside on plate.
3Toss sliced bell peppers and yellow onion in the rendered pan fat for 5 minutes until tender.
4Return sausage coins, deglaze with 2 tbsp water or broth, and pile into split hoagie rolls.
Dad pro tip

Slice the sausages into coins before cooking instead of cooking links whole. You get double the browned caramelized crust and the peppers cook in the rendered drippings in under 12 minutes.

Kid adjustment

Pick sweet Italian sausage over hot sausage. For younger kids, serve sausage coins and bread without peppers.

Reheat

Reheat sausage and peppers in a hot skillet for 3 minutes or microwave for 1 minute.

BASIS: 12-Inch Cast Iron Skillet 375°F pork sausage test; USDA FSIS 160°F guideline.480 kcal · 24g protein · 38g carbs · 26g fat
USDA FoodData Central #167905
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