It’s day two of the Shasta District Fair! Besides a big ol’ fatty corn dog slathered with mustard; I like me a sausage sandwich. Have fun, but please, DON’T TAUNT THE CARNIES!
Italian Sausage Sandwich
Extra Virgin olive oil, for frying sausages
1 pound hot or mild Italian sausage links
2 red bell peppers, sliced
2 yellow onions, sliced
Kosher salt and fresh-ground pepper, to taste
1 tablespoon dried Italian seasoning
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
Pinch red pepper flakes
4 good quality hoagie rolls
8 slices provolone
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages in half. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage and sauce.
Top the sandwiches with two slices of cheese each and place on a baking sheet under your broiler for one minute or until cheese is melted.