Penn State Tailgate Pork Sausage with Peppers and Onions

PennLive food writer Sue Gleiter cooks sweet Italian sausages with Amy Bradford of the Pennsylvania Pork Producers Council. Then makes sandwiches with peppers and onions on Hoagie or Club rolls. Team Pork Sausage with Peppers and Onions Ingredients ◦ 2 Tbsp oil ◦ 2 lbs Sweet Italian Sausage (Links) or Flavor of Your Choice ◦ 2 bell peppers, color of your choice, cut into strips ◦ 2 onions, cut into strips ◦ 3 cloves garlic, minced ◦ 15 oz can tomato sauce ◦ 14.5 oz can diced tomatoes, undrained ◦ 1/2 tsp salt ◦ 1 tsp Italian seasoning ◦ 1 tsp onion powder ◦ 1 Tbsp brown sugar ◦ Hoagie or Club Rolls ◦ Provolone cheese slices ◦ Parmesan cheese Instructions Heat oil in large skillet over high heat. Brown sausages on all sides. Remove sausages from pan and set aside. Using same skillet, sauté peppers and onions for 5 minutes until slightly cooked. Reduce heat to medium. Add garlic. Cook 1 minute. In small bowl combine salt, Italian seasoning, onion powder and brown sugar. Set aside. Add tomato sauce and undrained diced tomatoes to pan. Add spice mix. Stir until combined. Return sausages to pan and bring to a boil. Reduce heat, cover and simmer for 50-60 minutes or until sausages are fully cooked (160 degrees Fahrenheit with meat thermometer) To serve, place two slices of cheese inside. Add sausage, peppers and onions to each hoagie and top with Parmesan cheese. Tips: Like a toasted hoagie? Toast buns on both sides, add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted. A full sandwich too much? Cut up in bite size pieces. Need it for later? Prepare recipe and place mixture in crockpot rather than cooking in skillet. Cook on low for 5 hours until ready to serve.

Видео Penn State Tailgate Pork Sausage with Peppers and Onions автора Готовим Своим Разумом