- 1 lb chicken Italian sausage
- 1 red bell pepper, cut in julienne strips
- 1 green bell pepper, cut into julienne strips
- 1 onion, julienne
- 4 hoagie rolls
Heat a large skillet to medium high heat. Add a drizzle of vegetable oil, to just coat the bottom of the pan. Add sausage spreading out so that it is not too crowded. You want to brown each sausage link on all sides.
Cook approximately 2-3 minutes per side.
Once sausages are browned on all sides, remove from the pan. Add a bit more oil to the pan again just to coat, and 1 tablespoon of butter.
Add onions and peppers. Stir peppers and onions and scrape any goodness from the sausage off the pan.
Season peppers and onion with salt and pepper. Once they have begun to soften add the sausages back in.
Add ¼-½ C of water or try beer if you’re feeling adventurous. Cover pan and cook 4-5 minutes or until the sausage is cooked through. Make sure to cook to an internal temperature of 165F.
Serve sausages on a warmed sliced hoagie roll and top with peppers and onion mixture.