My kids love sausage and I'm always up for a sausage and pepper roll. I thought this sounded interesting with the addition of potatoes. Who doesn't love extra carbs?!! I ended up omitting the cayenne pepper to make it kid friendly. Most of the time in making this recipe was peeling and boiling the potatoes. It's a step that you can probaby do the night/day before to make this a quick weeknight dinner. Although it was tasty, it really doesn't need the potatoes. I of course don't mind the extra carbs, but it really seemed a bit much with the roll!
EveryDay With Rachael Ray, October 2011
2 tablespoons EVOO
1 pound bulk sweet italian sausage
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, finely chopped
1/2 teaspoon cayenne pepper
1 pound yukon gold potatoes, boiled and sliced
Salt and pepper
4 hoagie rolls, split
Heat EVOO in large skillet and cook sausage over medium heat until browned, about 8 minutes; transfer to paper towel. Cook onion, bell pepper, garlic and cayenne in sausage drippings until soft, about 5 minutes. Add sausage and potatoes to pan and cook for 5 minutes; season with salt and pepper. Pile onto rolls.
Family Rating: 1 thumb up.