Description
A classic Italian dish featuring flavorful pork sausages cooked with sweet bell peppers and onions, served in crunchy bread rolls with melted provolone cheese. This hearty and comforting recipe combines sautéing and baking to develop rich, savory flavors and tender textures.
Ingredients
Scale
Vegetables:
- 3 large bell peppers
- 1 large onion (thinly sliced)
Sausages:
- 6 Italian sausages (pork with fennel if possible)
Bread & Cheese:
- 4 crunchy bread rolls
- 4 sliced provolone cheese slices (1 slice per bread)
Seasonings & Oils:
- Mixed dried herbs (marjoram, thyme, and oregano), a pinch each
- Extra virgin olive oil (EVOO), generous amount for cooking and drizzling
- Salt & Pepper to taste
Other:
- 2 tablespoons water
Instructions
- Prepare the peppers: Cut off the tops of the bell peppers, slice them in half, and remove the seeds. Rinse thoroughly and cut each half into strips.
- Brown the sausages: Heat a large deep pan over medium heat and add a generous amount of extra virgin olive oil. Brown the sausages on both sides. Poke small holes in the sausages with a fork to help release fat and ensure thorough cooking. Once browned, set aside.
- Sauté the onions: In the same pan, add 4 tablespoons more of EVOO and cook the thinly sliced onions. Add 2 tablespoons of water and cook for about 3 minutes, stirring occasionally, until the onions begin to soften.
- Cook the peppers: Add the sliced peppers to the pan with the onions and enough EVOO to coat them. Stir well, cover with a lid, and cook for 10 minutes. Season with salt, pepper, and a pinch of dried herbs. Add a splash of water and mix again to combine flavors.
- Continue cooking peppers and onions: Add a little more EVOO, cover, and cook for another 15 minutes on medium heat. Stir the mixture once uncovered, then re-cover and cook for an additional 5 minutes until the vegetables are tender.
- Bake sausages with peppers: Return the browned sausages to the pan with the pepper and onion mixture. Cover with a lid and transfer the pan to a preheated oven at 180°C (356°F). Bake for 20 minutes to allow flavors to meld.
- Prepare the bread rolls: Slice the crunchy bread rolls in half and drizzle extra virgin olive oil on both cut sides. Place a slice of provolone cheese on one side of each roll. Bake the rolls in the oven at 180°C (356°F) for about 2 minutes, or until the cheese is melted and the bread is lightly golden and crisp.
- Assemble the sandwiches: Spoon generous portions of the sausage and pepper mixture into each bread roll. Drizzle with some of the flavorful EVOO from the pan for extra richness. Serve immediately and enjoy!
Notes
- Using pork Italian sausages with fennel adds authentic flavor, but any variety of pork sausages can be used.
- Adjust the types of bell peppers according to preference; a mix of colors adds visual appeal.
- The water added during cooking helps soften the onions and peppers without burning.
- For a spicier version, consider adding chili flakes or choose spicy sausages.
- Ensure to poke small holes in the sausages during browning to prevent bursting and uneven cooking.
- Keep a close eye on the bread rolls during the final baking step to avoid over-toasting.
