We have access to delicious Italian sausage in Baton Rouge. The meat markets in our local grocery stores all make wonderful Italian sausage, so shop local for it.
I served Italian sausage and roasted pepper sandwiches the other night on crusty minirolls. Sometimes, one bite and the whole sausage pulls out of the sandwich. Since I was serving on small rolls (about 4 inches long), I solved that problem by removing the casing and browning the meat, leaving it rather chunky. I cooked the meat in a nonstick skillet on medium/high heat because I wanted some browning on the meat.
The sausage was topped with roasted bell peppers that were drizzled with garlic, oil and vinegar. Leftover peppers are delicious in salads or on other sandwiches. Roast or broil the bell peppers until the outsides are blackened. That gives the peppers a good smoky flavor.
Cut the rolls in half horizontally but not all the way through. I hollow out a little of the bread from the center top and bottom, leaving a space for the filling before I heat the rolls. After the rolls are heated, spread the roll with mustard and top with sausage and marinated peppers.
This is an easy-to-eat Italian sausage sandwich.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.