This recipe was inspired by a recent photo shoot that I did for my dear friend. She and her husband just recently opened a wonderful eatery in Ocean City, NJ. They sell crepes, paninis, breakfast meals and a lot of other goodies. (Yes, I am talking about you, Rezeda!) So if you are ever in Ocean City, make sure you stop by for a treat. The place is called Urban Crepes, and they are located on Boardwalk & 12th Street.
Back to the photo shoot. As I was photographing one of the sandwiches, it was super hard to resist taking a bite. It was a Polish kielbasa on fresh bread with sauteed onions and peppers. I remember thinking to myself: “Such a small number of ingredients can create a truly wonderful combination. I must make these for lunch on Saturday”. (We are trying to eat meat only on weekends.) And so I did. And they turned out great. The only 2 changes I made were adding some mustard —because Stan and I are mustard lovers— and, of course, I didn’t have kielbasa, so I bought classic Italian sweet sausage instead. It turned out so good — especially with a cold beer on the side….
- 2 hoagie rolls
- 2 sweet Italian sausages (or your favorite kind of sausage)
- 2 tbsp mustard
- 1 sweet red bell pepper
- 1/2 medium sized onion
- 2 tbsp olive oil
- Place sausages in a non-stick skillet and add about an inch of water. Bring to boil on medium heat and simmer for 10 minutes.
- Meanwhile, slice pepper and onion into thin strips.
- After 10 minutes have passed and the sausages are cooked through, drain the water out into the sink. Return the sausages back on the stove and fry on medium heat for about 4 minutes until they slightly brown. Remove the sausages from the skillet.
- To the same skillet add 2 tbsps of olive oil together with bell pepper and onion. Stir-fry for about 5 minutes until the vegetables slightly char, but are still crunchy.
- You may toast the hoagies if you wish at this point. I didn't.
- To assemble the hoagies just spread some mustard on the bread, place the sausage in the middle and pile peppers and onions on top.