Chicken Sausage, Pepper and Onion Subs
- Level: Easy
- Yield: 4 subs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 328
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 45
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 1
- Sodium
- 776
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split
Directions
- Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
- While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
- Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
- Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.