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Peppers and onions add a fresh taste to this zippy sausage filling for sandwiches. "My mother gave me this recipe," recalls Suzette Gessel of Albuquerque, New Mexico. "It's simple to assemble, and it's gobbled up quickly."
Nutritional Facts 1 serving (1 each) equals 389 calories, 17 g fat (7 g saturated fat), 38 mg cholesterol, 965 mg sodium, 42 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Sausage Pepper Sandwiches in Quick Cooking January/February 2003, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 20, 2012 by shecooksalot
I made this for dinner and it got rave reviews (even from the kids who hate peppers and onions). I used a mixture of hot and mild turkey sausages and used 2 green peppers (I didn't have a red one) and instead of tomato sauce, used some leftover canned spaghetti sauce. Turned out great, was super easy and warmed us on a chilly day. Looking forward to making this again.
Reviewed on Jan. 20, 2012 by aj anderson
We added a bit of soy sauce and crushed red peppers...It was spicy and great! Served it on some toasted hoagie rolls. Loved it so much that I we are planning on putting it on our Super Bowl Menu!
Reviewed on Apr. 29, 2010 by jpsluis
When doubling this use a 28 oz can of tomato puree and 1 cup of water instead of an 8 oz can of tomato sauce. Made a difference.
Reviewed on Feb. 20, 2010 by jpsluis
What a great sandwich! I have doubled the recipe and served it the 2nd time around with noodles. Makes a great sauce. I use the Johnsonville Sweet Ital. Sausage.
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