The word hot is sort of misleading. For some folks that means temperature. For others it means the seasoning of the sausages. Yet others know that the sausages should be hot by composition and temperature, and also the mixture, with peppers and onions in a well flavored sauce, all of which should be put into a fine soft bun.
The truth is that mild or sweet Italian sausages are also wonderful for this type of delightful sandwich. Simply prepare the mild or sweet sausages the same way as the recipe indicates for the hot Italian sausages.
What a delight! I have many fine memories of small parties where these wonderful "sandwiches" were served, such that each person built the sandwich as desired.
Ingredients:
For the Sausages:
2 Tbsp. of Extra Virgin Olive Oil
5, Six to eight inch (or 10, 4") long links of Hot or Sweet Italian Pork Sausage (or a mixture of both types)
1/2 cup of Water
For the Sauce:
2 Tbsp. of Extra Virgin Olive Oil for sauteing the vegetables
1 large onion, julienned
1 large green bell pepper, julienned
1 large red bell pepper, julienned
½ tsp. of sea salt
¼ tsp. of freshly cracked black pepper
5 cloves of garlic, finely chopped
1 tsp. of dried oregano
4 sprigs of fresh thyme or 1 tsp. of dried thyme
1, 15 oz. can of tomato sauce
½ tsp. of cayenne pepper or two thinly sliced jalapeno peppers or two tsp. of Sriracha sauce (optional)
¼ to ½ cup of medium dry red wine like Pinot Noir or dry red wine like Chianti
2 Tbsp. of torn fresh basil leaves (or one tsp. of dried basil added during sauce cooking)
5 Soft 7" or 8" long French (or Sub) Rolls
A small bowl of grated Parmesan cheese or five slices of provolone cheese (optional)
Directions:
For The Sausages:
Add the water, 2 tbsp. of olive oil and sausages to a medium sized skillet and turn the heat to medium-high.
Turn the sausages frequently as they boil in the water, until all the water boils out, about 10 minutes.
Turn the heat down to medium, and continue to cook the sausages in the remaining oil to brown them, turning them over every two minutes for a total time of about 10 minutes.
Remove the sausages to a cutting board and cut them in half lengthwise, returning the halves face down to the skillet. Let the sausages cook for about five minutes on medium heat.
When the sausages are finished cooking, turn off the heat, and set the skillet aside.
For The Sauce:
While the sausage cooks, heat a large skillet over medium heat and add the two tbsp. of extra virgin olive oil, onions, peppers, salt, and black pepper. Stir to coat the vegetables with the olive oil. Cook about 10 minutes with some stirring, until the onions are translucent. I like to keep the skillet covered during this process except when stirring as the retained heat hastens the cooking.
Add the garlic, oregano, thyme, (and dried basil if you are not using fresh basil leaves) and the tomato sauce, and the (optional) hot seasoning(s) of your choice, cooking for about 7 minutes on low heat with stirring until the sauce volume is slightly reduced.
Add the sausage halves to the skillet of sauce, along with any of the sausage juices, and bring them up to temperature, cooking for about 5 minutes on low heat.
Finish the sauce by adding the red wine and the torn basil (if you are using fresh basil), mixing well, then remove the sauce from the heat.
If you used sprigs of fresh thyme, remove the stems now and discard them.
Alternatively, you can keep the skillet on very low heat, keeping the mixture simmering but not boiling, as that will guarantee the sausages and sauce will be hot when served.
To Assemble:
Split or cut the French or Sub rolls down the middle, and toast them under the broiler, cut surfaces up, for about 3 to 5 minutes, or until they are golden brown. Check them often after two minutes and if necessary rotate or move the pieces to produce even browning. Note that browning effects accelerate quickly after they first become noticeable so pay close attention and don't let the broiler burn the rolls.
Remove the rolls from the broiler and place them in a bowl or basket.
Place a few sausage pieces against each other on the bottom portion of each toasted roll, cut side down.
Add your desired amount of sauce on top of the sausage pieces, sprinkle on some grated Parmesan cheese (optional) then cover all of it with the top of the French or Sub roll. Alternatively, put the (optional) provolone cheese slice on top of the sausage and sauce and place the lower half of the sandwich under the broiler for one to two minutes to melt the cheese, then cover the sandwich with the top of the French or Sub roll.
The obvious beverage for this meal is ice cold beer. A medium dry red wine like Pinot Noir is also okay, and remember sodas for the young people.
Enjoy!