A couple of years ago, my husband and I visited Boston. We happened to be there during the annual Fisherman’s Feast and we walked down to the Italian neighborhood. The food, of course, was amazing.
While we were there I tried my first cannoli. Sealed in my food memory vault, the crispy shell with sweet cream spilling over the ends that had been dipped in crushed pistachios… SO yummy! The other really GREAT item to mention was a street food item available at the festival, sausage and peppers sandwiches. Today I am recreating that meal.
Sausage and Peppers Sandwiches
Makes 6 to 8 servings
2 tablespoons extra-virgin olive oil
6 sweet Italian sausage links (about 3 pounds)
2 garlic cloves, crushed 2 hot pickled cherry peppers, stemmed, halved, seeded 1 large onion, cut into slices 1/3 cup mushrooms, sliced 1 red bell pepper, sliced 1/2 tsp salt
6 Crusty Sandwich Buns
Heat the oil in a large skillet over medium heat. Add the sausages. Cook, turning occasionally, until browned on all sides, about 10 minutes. Add garlic and cherry peppers. Cover and cook until the sausages are cooked through, about 10 minutes longer. Transfer the sausages to a plate.
Add the onions to skillet. Cook, tossing occasionally, until the onions begin to brown on the edges, about 5 minutes. Add the mushrooms and bell peppers. Season with salt. Cover and cook, stirring occasionally, until all of the vegetables are tender,a bout 10 minutes. Uncover. Increase the heat to get the pan juices simmering. Cook until the juices have reduced and glazed the vegetables, about 10 minutes.
Return sausages to skillet. Toss until heated through, about 3 minutes. Add to Sandwich Buns and Serve.