SAUSAGE AND PEPPER HOAGIES

§   Brown sausages on outdoor grill if desired; or in a grill skillet inside; or in a large skillet; any way you brown them, you complete this dish in a large skillet with lid

§   25-30 minutes

§   Serves 4

§   Team with raw veggie strips and fresh fruit

BELLA! BELLA! FEEDBAG FOR ITALIAN STALLIONS:

4 uncooked mild Italian sausage links, about 1 lb.

½ C. water

1 T. olive oil

1 C. strips of green sweet pepper (1 medium)

1 C. strips of red sweet pepper (1 medium)

1 large onion, thinly sliced and separated into rings

¼ C. Italian salad dressing

1 T. Dijon (or your favorite flavor) mustard

4 hoagie buns, split

Optional: mozzarella cheese slices

In a large skillet or indoor grill skillet, or out on the grill, brown the sausages over medium heat for about 5 minutes, or until brown, turning frequently.

When browned, place in a large skillet on the stove. Add water. Put the lid on the skillet. Increase heat to high. Bring to a boil; reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Continue to cook the sausages, turning frequently, until liquid is gone and sausages are cooked through, but not burned. Drain on paper towels.

In the same skillet, add the olive oil, green and red pepper strips, and onion. Cook and stir about 5 minutes, or until veggies are crisp-tender. Return sausage to skillet. In a small bowl, combine the salad dressing and mustard. Stir into skillet, and heat.

You can top the split hoagies with mozzarella cheese slices and toast under the broiler 'til melted, or just place cheese on hoagies. Top with sausage and peppers, and serve.