Anyone who has been to Fenway Park to see a Red Sox game probably goes there to eat at least one sausage, peppers and onions submarine sandwich which the vendors sell right outside the entrances to the park, making it easily inescapable to pass up one of these tasty delights. It’s for most who go to Fenway more of a tradition than eating a Fenway frank.
It’s a very simple recipe that you can whip up in about ½ hour using an outdoor grill or the top of your stove.
Here’s what you will need:
- ½ cup extra virgin olive oil
- 6-8 Italian sweet sausages (if you prefer hot, then use them)
- 2 large red bell peppers
- 2 large orange bell peppers
- 2 large yellow bell peppers (all peppers seeded and thinly sliced)
- 2 medium sized onions thinly sliced
- Salt and pepper to taste
- Fresh basil to garnish
1. If you are browning the sausages on stovetop you will need about ½ cup of extra virgin olive oil in a large skillet. If you are cooking them outside you just need your grill. Make sure sausages are cooked thoroughly in either case until they are brown all over.
2. Remove the sausages leaving a coating of juices and add the sliced peppers and onions. I prefer the colored peppers as they are sweeter and tastier than the green. They cost more, but they are worth it. Cook the peppers and onions over medium heat until they are soft (about 15 minutes)
3. After the peppers and onions are tender, return the sausages to the skillet, either whole or cut into pieces, and let the entire mixture simmer for another 10 minutes or so.
4. If you like, you may garnish with basil and serve immediately in Italian hard rolls or as a side dish.
This is a great summer dish and so easy to make. My 91-year-old Aunt Nancy still makes it and it is for us our family favorite! How about trying it this weekend?
Join me on Thursday for another look at my recent trip to Italy and the amazing treasures I was fortunate to see. Soon after we will see Donna Cushman’s greeting card painting “Peonies in Porcelain” as one of the precious artists of THASC Sales Co.