Thursday, April 17, 2008

Italian Sausage Hoagies

If you need to feed your mob, this recipe is for you.

10 uncooked Italian sausage links
2 tablespoons of olive oil
1 jar (26 oz) meatless spaghetti sauce
1 can (6.5 oz) sliced mushrooms
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium white onion, julienned
1/2 cup water
1/4 cup grated Romano cheese
2 tablespoons dried oregano
2 tablespoons dried basil
2 loaves French bread

Cooking Instructions

  • In a large skillet over medium-high heat, brown sausages in olive oil. Drain when done.

  • Transfer to a 5-quart slow cooker. Add the rest of the ingredients.

  • Cover and cook on low for 4 hours or until sausages are no longer pink on the inside.

  • Slice French bread loaves lengthwise but not all the way through.

  • Cut French bread loaves widthwise into five pieces.

  • Fill each with sausage, peppers, onions and mushrooms and sauce.


  • I grill my sausages so that they have grill marks and a nice smokey taste. Do not cook them through. Once they start to turn golden brown on the outside, remove them from the grill and place them in the slow cooker.

  • As for serving, I garnish with red pepper flakes.

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