4 Tablespoons Olive Oil
One Pound of Sweet Italian Sausage, about 6 fat links
4 cloves of Garlic, thickly sliced
¼ teaspoon Red Pepper Flakes
1 small sweet onion, sliced into ¼ inch rings
1 medium Red Bell Pepper, sliced into ½ inch strips
1 medium Yellow Bell Pepper, sliced into ½ inch strips
1 medium Orange Bell Pepper, sliced into ½ inch strips
½ teaspoon Salt
½ cup White Wine
¾ cup Chicken Stock
4 Kaiser Rolls
One whole peeled clove of Garlic
Panino con Salsiccie e Peperoni
Heat 2 Tablespoons of olive oil in a large deep saute pan, over medium high heat. Add the individual links of sweet sausage and saute until well browned on all sides, about 5 minutes.
Remove with a slotted spoon and set aside. When cool enough to handle, slice into ½ inch "coins". They will still be pink inside.
Meanwhile, add 2 more Tablespoons of olive oil to the same pan. Add garlic, red pepper flakes, onion, the peppers and the salt. Saute over medium high heat until soft about 8 minutes.
Add the sausage "coins" back to the pan.
Add white wine and chicken stock. This may not completely cover the sausage. Bring to a boil, then lower to a simmer, for about 7 - 8 minutes. Stir occasionally to turn and coat.
The sauce should become a thick glaze coating the sausages and vegetables.
Toast 4 Kaiser rolls. Rub the entire surface of the warm toasted bread with the whole garlic clove.
Top one half with the sausage onion and pepper mixture. Cover and serve immediately.
To prepare strips of bell peppers: Stand the pepper on its end (stem up). Slice down each side of the pepper just to the right of the stem. You will have 4 clean pieces of pepper leaving the stem, core and bottom in one piece to discard. Cut each of the 4 pieces of pepper into ½ inch strips.