Ingredients:
2 Tbsp oil
2 lbs sweet Italian Sausage links
2 bell peppers, sliced
2 onions, sliced
3 cloves garlic, minced
15 oz can tomato sauce
14.5 oz can diced tomatoes with juice
1/2 tsp salt
1 tsp Italian seasoning
1 tsp onion powder
1 Tbsp brown sugar
Hoagie buns
Provolone cheese slices
Parmesan cheese
Instructions:
-Add oil to a large skillet over high heat. Brown the sausages well on all sides, I like to get a good amount of color on them. Color=flavor!
-Remove the sausages to a platter and set aside. Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well.
-Reduce the heat to medium and add the garlic to the veggie mixture for the last minute. Next add the sausages back to the pan and dump in the tomato sauce and diced tomatoes with juice, the salt,
Italian seasoning, onion powder and brown sugar.
-Bring to a boil then reduce to low and simmer covered for an hour or until sausages are cooked through.
-When you are ready to serve, toast your hoagie buns on both sides, then add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted.
-Add the Italian Sausage & peppers & onions to each hoagie and sprinkle with lots of Parmesan cheese. Serve with some of the tomato sauce on the side for dipping.
My kiddos like their sausages cut up in bite size pieces before I put it on their hoagies, but that is optional.
-For the slow cooker: After you brown the sausages & veggies, just throw everything in the crock pot on low for 5 hours and serve the same way as above.
