Italian Sausage With Green Peppers And Mushrooms For Sandwiches
A few weeks ago at a picnic, I had the most exquisite sandwich of Italian sausage and peppers and have not been able to stop thinking about that sandwich! A family friend served two slow cookers full of absolutely delectable sausage and peppers — one hot, one mild — along with baskets of those Italian rolls that are perfectly crusty on the outside and chewy on the inside. Seriously, I can’t stop thinking about how amazing that sandwich was!
I am so grateful that Jean shared her Italian sausage and peppers recipe. To me, what makes her recipe so special is that she adds mushrooms. These mushrooms add an unexpected dimension to the sandwich. Also, she adds her bell peppers at the last moment, which maintains their firm texture and distinctive flavor.
These sandwiches are delicious alone or served with a slice of provolone or mozzarella cheese.
Please note that the roll pictured here is not the crusty roll mentioned earlier. The store was out of them and these were the best rolls available today. I’ll plan ahead next time!
Italian Sausage And Peppers
From the Kitchen of Jean D’Angelo Kovach
- 1 small onion, whole
- ½ cup finely chopped onions
- ½ cup finely chopped celery
- 3 lbs button mushrooms
- 3 TBS butter
- 6 large green bell peppers, sliced into strips
- 5 lbs hot or mild Italian sausage (in casings or loose)
- extra virgin olive oil
- ½ cup red wine
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp garlic powder
- 1 ⅓ cup water
- 28 oz crushed tomatoes
- ½ tsp baking soda
- 1 tsp sugar
- provolone or mozzarella cheese slices (optional)
- crusty Italian sandwich rolls
Yield: 12 – 16 sandwiches (depends on size of rolls)
In a sauté pan, sauté the chopped onions, chopped celery, and the small whole onion in olive oil until translucent. Remove from the pan and set aside.
Clean and slice the mushrooms. Bring a large pot of water to a boil Add the mushrooms to the boiling water and cook for two minutes. Drain the mushrooms immediately and then plunge them into cold water. Allow them to cool for a few minutes. Drain well and then pat them dry with paper towels.
Melt the butter in the sauté pan. Add the mushrooms and sauté for several minutes allowing the moisture to evaporate and the mushrooms to brown. Remove the mushrooms from the pan and set aside.
Slice the small whole onion (that was previously sautéed) into fine pieces. Add this onion and the bell pepper strips to the sauté pan. Sauté for a few minutes just until the peppers begin to soften. Remove the peppers and onion from the heat. Stir them into the mushrooms and set them aside.
If you are using sausage in casings, remove the meat from the casings and discard the casings. Break the meat up into small pieces with your hands or with a knife. Add some olive oil to a large sauté pan and heat over medium high heat. Add the sausage and fry until well browned. Break up any large sausage pieces with a spatula or by crisscrossing two knives across the pan. Remove from heat and drain the grease drippings.
Transfer the sausage to a large pot. Add the fried onion and celery mixture to the pot. Add the wine, basil, parsley, garlic powder, and the water. Simmer, covered over low heat for 30 minutes.
After 30 minutes, add the crushed tomatoes, baking soda, and sugar. Stir until combined and simmer on low, covered for 30 minutes.
After the sausage has simmered with the tomatoes for 30 minutes, add the fried mushrooms and peppers to the pot. Simmer another 10 minutes. Add a little water if the mixture is too thick.
Serve the Italian sausage and peppers with crusty Italian sandwich rolls. Add a slice of provolone cheese to each sandwich if desired. This is one Italian sausage sandwich you won’t forget! Buon appetito!