Italian Sausage with Peppers and Onions

This past weekend was Hoboken’s Feast of the Madonna Dei Martiri, the biggest Italian Festival in a very Italian-American town. This three day party is full of cannoli (including the one from Carlos’ Bakery of Cake Boss fame, which I diligently avoided), zeppole and fried oreos, pizzas, ices and, my personal favorite, sausage and peppers. 
How could you not love this?
Every time a festival comes to town, I cannot resist buying zeppole, and Will needs to get his fried Oreo fix, but we never buy sausage and peppers, because, frankly, I make them better. Here’s how:
Take a package of five sweet Italian sausages and put them in a hot, dry pan.
Sausages even look good raw.

While your sausages are cooking, cut a green pepper into centimeter wide strips and chop up an onion into chunks. Once the sausages are singed on the outside, remove them from the pan and cut them into quarters. Throw them back into the pan along with the vegetables, some olive oil, salt, pepper and a huge amount of garlic powder (or, if you are a vampire, no garlic). Cover it and let it cook on medium high, stirring occationally, until the onions are translucent, the peppers are soft and the sausage is cooked through.

As a non-vampire, I can never have too much garlic.

Take a small sub roll (or a hoagie roll if you are a heathen) and cut it open and in half and rip out the delicious doughy insides. If you can resist eating that now, you can dry it for some great bread crumbs. Place the mixture into the roll and eat it now or wrap in tinfoil and take it to go, Italian style.

I’m salivating with the memory

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