Italian Sausage and Pepper Subs with Maple-Mustard Sauce
Wine Recommendation
Woodbridge Cabernet Sauvignon
Ingredients
- 1 (20-oz) pkg Italian sausage links
- 3 Tbsp olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 (24-oz) jar marinara sauce
- 1 (6-count) pkg poppy seed hot dog buns
- 1 (8-oz) block mozzarella cheese, shredded
- Maple-Mustard Sauce:
- ¼ cup whole-grain Dijon mustard
- 3 Tbsp maple syrup
- 1 Tbsp red wine vinegar
Instructions
- Cook sausages in 2 Tbsp hot oil in a large nonstick skillet over medium heat until browned on all sides. Remove from skillet, and keep warm.
- Sauté bell peppers and onion in 1 Tbsp hot oil in same skillet over medium-high heat until crisp-tender. Return sausages to skillet, and add marinara sauce. Bring to a boil, reduce heat, and simmer 10 minutes or until sausages are done.
- Preheat broiler. Divide sausage mixture among buns, and place on a parchment paper-lined baking sheet. Sprinkle with cheese. Broil 3 to 4 minutes or until cheese is melted. Serve with Maple-Mustard Sauce.
- For Maple-Mustard Sauce: Whisk together all ingredients. Store, covered, in refrigerator up to 1 week.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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