Fast and Simple Sausage, Pepper, and Caramelized Onion Sandwich

March 10, 2010

What happens when you come home at 9:00 pm with a hungry boyfriend and a sadly empty fridge? You make the easiest Sausage, Pepper, and Onion sandwiches you can imagine. They’re incredibly tasty, easy to doctor up however you like, and most importantly, fast.

I make this dish in a variety of ways and fairly often. Sometimes I use hot italian sausage, sometimes chicken apple sausage, or sometimes plain old breakfast links. The truth is, the combination of sausage, peppers, and caramelized onions on a soft toasted roll with dijon mustard is heaven.

The following recipe serves one hungry boyfriend or two small children. Adjust the portions as necessary. The technique is what matters here.

Is this the most gourmet meal I’ve ever made? Hell no. Is this one of my favorites and one that I return to at least once a month? Absolutely yes. Enjoy!

Sausage, Pepper, and Caramelized Onion Sandwiches

Two sausage links, about 1/3 pound total, sliced into 1″ pieces
1/2 small yellow onion, sliced thin
1 cup bell peppers, cut into large strips (I use very small sweet peppers and simply slice them in half)
1 t. fresh thyme, rosemary or other woody herbs to your liking
Kosher salt and pepper, to taste

  • In a skillet, heat 2 t. olive oil until glossy over medium high heat.
  • Add sliced onions and peppers, and sprinkle with a pinch of kosher salt. Saute for five minutes, stirring every minute or so until they begin to take on some color, then turn heat down to medium.
  • Add a few tablespoons of water  — or broth, or wine — every five minutes or so to both deglaze the pan and add steam to quickly cook the onions and peppers.
  • Continue this process for about 10-15 minutes, or until the onions are nicely caramelized and the peppers are tender.
  • Meanwhile, in a separate skillet, heat a few tablespoons of peanut or vegetable oil over medium heat.
  • Add sausage pieces and brown on all sides. Add 3 T. water and toss around until water is evaporated and the sausage is cooked through and nicely browned. If the sausage is still pink in the center, add a few more tablespoons of water.
  • Serve peppers, onions, and sausage over a toasted roll brushed with your favorite mustard, such as dijon — my personal favorite for this recipe!

One comment

  1. YUM!!!

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