Sausage and Pepper Sandwiches

Sweet pepper strips and Italian sausage get heaped on a bun for a hearty sandwich. Add mozzarella cheese if you like.



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Ingredients
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    4   
    uncooked sweet (mild) Italian sausage links (about 1 pound)
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    1/2  cup 
    water
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    1   tablespoon 
    cooking oil
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    1   cup 
    green sweet pepper strips (1 medium)
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    1   cup 
    red sweet pepper strips (1 medium)
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    1   large 
    onion, sliced and separated into rings
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    1/4  cup 
    bottled Italian salad dressing
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    1   tablespoon 
    Dijon-style mustard
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    4   
    French-style rolls or hoagie buns, split*

Directions
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.
4.
Makes 4 sandwiches
Tip
  • *If desired, do not split rolls. Instead cut unsplit rolls through the top and almost to the bottom. Add cooked sausages and vegetable mixture.
Nutrition information
Per Serving: cal. (kcal) 567, Fat, total (g) 38, chol. (mg) 77, sat. fat (g) 12, carb. (g) 29, Monosaturated fat (g) 18, Polyunsaturated fat (g) 10, fiber (g) 3, sugar (g) 4, pro. (g) 21, vit. A (IU) 1652, vit. C (mg) 68, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (Ág) 56, Cobalamin (Vit. B12) (Ág) 1, sodium (mg) 993, Potassium (mg) 458, calcium (mg) 71, iron (mg) 2, Vegetables () 1, Starch () 2, High-Fat Meat () 3, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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