Even though your sausage, paprika, and may not have tomato paste, we like a little caramel in the mixture for sweetness, saucy, rich in umami.
- 3 small onions
- 1 poblano chile
- 6 cloves garlic
- 4 red and / or yellow peppers
- 5 Tbsp. extra-virgin olive oil, divided
- 3 soft Italian sandwich rolls
- 2 pounds of sweet Italian sausage (about 8 links)
- 2 tbsp. tomato paste
- ⅓ cup of red wine vinegar
- New ground black pepper
- Halal salt.
- Cut 4 peppers and 1 poblano chile in half lengthwise. Using your fingers, remove the stem and ribs, then tap the seeds. Iris extends to strip ¼ “.
- Peel 3 onions and cut half the roots. Cut the V-shaped notch to the root to remove. Slice each half into 3 long slices.
- Peel 6 cloves of garlic and thinly slice.
- The slices of the roll are extended completely (so that the two sides remain attached).
- Place 2 pounds of sausage in a large skillet straight and cover with cold water until the sausage is submerged. Heat over medium-high heat and cook, open, until the water boils gently, 6-8 minutes. Remove from the fire. Move the sausages (they will be fully cooked) with tongs on the plate; set aside. Dispose of water from the pan; griddle reserve.
- When cooking sausages, heat 2 tablespoons. oil in large Dutch ovens above medium. Add the onion and garlic and cook, stirring constantly, only until the onion begins to soften, 5-8 minutes.
- And then add paprika, chili, and 1 other tbsp. oil to pot; Season with salt and pepper. Stir until mixed, then add heat to medium-high. Cover and cook, open stirring occasionally, until the peppers are soft, 10-15 minutes.
- Middle part of clearing the pot on and add 2 Tbsp. tomato paste. Stir the pasta until it’s dark and sticky to the bottom of the pot, about 3 minutes.
- Add a cup of vinegar and stir until it dissolves and combines with peppers and onions. Cover and cook, stirring occasionally, until the peppers and onions are very tender, 8-10 minutes longer. Season with more salt and pepper.
- Meanwhile, the sausage slices are two in length.
- Hot Time 2 Tbsp. oil in more reserves than medium-high wok. Add half of the side-cut sausage and cook, pressing down to ensure full contact with the pan, until the cut side is browned, about 3 minutes. Transfer it back to the plate and repeat with the remaining sausages.
- Divide half of the mixture of peppers and onions between rolls, then arrange the part of the sausage to sting.
- Sprinkle with the remaining paprika and onion mixture. Cut the sandwich halfway across and serve.