When Stephanie was at The Flowertown Festival she had something similar to this but this recipe that she makes is said to be sooooo much better! It is a prize winning recipe because I put a reward out on Facebook for the first person who emailed me a recipe. Well, Stephanie did it and WON! You could be a winner some day too...if you email me a recipe to firstname.lastname@example.org!
• 4 uncooked sweet (mild) Italian sausage links (about 1 pound)
• 1/2 cup water
• 1 tablespoon cooking oil
• 1 cup green sweet pepper strips (1 medium)
• 1 cup red sweet pepper strips (1 medium)
• 1 large onion, sliced and separated into rings
• 1/4 cup bottled Italian salad dressing
• 1 tablespoon Dijon-style mustard
• 4 French-style rolls or hoagie buns, split*
1. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook sausages, turning frequently until liquid evaporates and sausages are cooked through (160 degrees F). Watch carefully so that sausages do not burn. Drain sausages on paper towels. Wipe out skillet, if necessary.
2. In the same skillet add the oil, green and red sweet peppers, and onion. Cook and stir about 5 minutes or until vegetables are crisp-tender. Return sausage links to skillet. Combine the salad dressing and mustard. Stir into mixture in skillet. Heat through.
3. To serve, hollow out bottoms of rolls or buns. If desired, toast roll halves 4 inches from the heat of the broiler for 2 to 3 minutes. Place sausages on roll bottoms. Top with sweet pepper mixture and roll tops. (*If desired, do not split rolls. Instead cut unsplit rolls through the top and almost to the bottom. Add cooked sausages and vegetable mixture.)
4. Makes 4 sandwiches