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Hi I am Betty; Welcome to Betty’s Kitchen, today we are making an Italian Sausage Vegetable Hoagie. I think you’ll enjoy it. So we’re going to start out with the meat and what we have is Italian sausage. You can use the hot sausage or mild whatever, this that I have has a casing on it, it keeps it nice and smooth like that. You’ll need to take a knife and cut that and get that off. So I have two pieces here, this came from a pound package, so two of the pieces that would be 2/3 of the pound that I’m going to fry up. And if you want to, you can slice them up like this or you can crumble them but you are going to put them in some kind of skillet, let me put in this direction and if it turn firm, just put that in a deep skillet, so that if it spatters, maybe it won’t spatter on you or on the wall and then we well get those going on the stove in just a minute.
So you need to make a little bit of preparation here so that your Italian sausage will be ready to be browned and when you see that next time it will be all browned up. We have our vegetables that we are going to put in and what we are doing is 1/2 of a red bell pepper and 1/2 of a green bell pepper and 1/2 of an onion, this size. This is the other half, so just imagine if it were whole, take half of it and then you can see the kind of chopped that we have here. It’s kind of like slicing and then taking half a slice, same for the red bell pepper and also the green bell pepper and then matching it with the onion.
So this is going to go in a skillet which I have over on the stove and I’m going to put some kind of oil or butter. And I chose to put some extra virgin olive oil and we’ll just put about a tablespoon full in there. And turn that on and I usually wait until it gets hot but for this demonstration, I’m just going to go ahead and let that coat the bottom—we’ve heard anything and then get all of the vegetables into that skillet. So I have a bit of work to do, I need to get the vegetables heated through and they will become soft and the onions will become transparent and that will be a nice blend to go with our sausage and at the same time I’m going to be browning the sausage. So this is coming over here to the stove on another burner and we will work on that as well. When I get those ready, I’ll come back and we’ll continue to make our Hoagies.
My Italian sausage has been cooked on the stove and also if you notice over there. The vegetables are sautéed but there is a step in here that I want to include which is to take care of the grease that comes to this kind of sausage. I think the easiest thing to do is to actually pour this to a colander because you can see there is a lot of grease there which could go right into your sandwich if you didn’t do a thing about it. So an easy way is just to let that grease drip through a colander. Of course that doesn’t remove all the grease, so here I am with my paper towel as usual. I pack this and just sometimes ring it out if I need to, to get that excess grease that you really don’t want to be eating that unless you want to clot your arteries up.
And also that you get more fat that way and more pulids so. You can see in here, I’m getting rid of that. We don’t need that in our sandwich. Once I get this prepared, like I have then I would have to take it back my skillet that has the vegetables. And we will blend those together and let them sort of get their flavors, blend it. And you’ll see this is the lovely stuffing that we are going to put inside those Hoagies and then we’ll top it with cheese and put it in the oven and have a wonderful meal.
I just turned off my combination of Italian sausage and sauted vegetables. So I’m going to be brining it over here to my work space, where I can combine my sandwiches. You can see this will make easily four to six Hoagies and it depends on the size of bun. Rick and I don’t eat very heavily - quickly for much, so we bought some buns that are probably small, these are Whole Wheat Bolleo buns that comes from the deli in our grocery store and you just break them apart like this and then slice them down the center if you want to or you can dig out from the top. So we decided to dig out from the top and I’m going to put this nice filling in there And then I will—actually I am going to have some sauces first, put that in and then top it with cheese.
And the sauces are going to be mayonnaise, just a little bit of mayonnaise in each one. And then this wouldn’t seem Italian without Italian sauce, so I am going to use some Prego sauce and I've just put out a cup or so there. If it needs any variety that you like, this is traditional, I think actually I had used another jar which was chunky vegetable but we’ll put like a spoonful or so of that in and I will spread it as soon as I get what I want. Not too much because we have lot of stuffing to put it in here but just so you get that flavor in there—that is going to be nice.
I might want a little more than that actually. Then we put a good combination but not over stuffed because you don’t have a lot of room to work with on these little ones. If you get some large buns, then you have a little more leeway. But try to get some vegetables as well as the sausage and something like that will look good. And over here we have this one, mine just stick together on me, you’ll probably use about three sausages there. And then our topping is going to be Sharp cheddar cheese, we’ll got out some here, but you see it’s just whatever you want to put on it. So it’s no particular measurement, we’ll shred some cheddar cheese over and sprinkle some shredded cheddar cheese over the top. Not too much or it will run over and then I have some Provolone cheese.
This is sliced Provolone and I think what I’ll do is just take one of this, fold it in half and that’s going to be the top for each one of these. Now this goes into a 350 degree oven and you can tell when it is done, when this gets all nice and bubbly on the top and it’s going to be sort of open faced Hoagie, but I think you will love it. So we have our two small Hoagies finished. They’re open face and I’m going to put both of them on this plate. As a single serving because lots of people would eat that much, now like I said, for Rick and me, we’re kind of watching what we eat nowadays so that is going to be a complete serving for each one of us, One of them will be.
I want you to see what we have left in the skillet. I barely touched it, so that means that the entire skillet would make many of these. If you wanted to make larger hoagies, then kind of I am getting maybe six to eight from this mixture and then have enough mayonnaise and Italian sauce and also cheddar cheese and provolone cheese to go on top of it.
Now I am bringing this over here and I want to take one of these to the side and just cut into it to let you see what you would be biting into. Of course you probably started to end there but I want you to see the middle. So let me open this up, doesn’t that look luscious?
So I am going to put this back on my serving plate and you’ll notice I have along with these two small Hoagies, I have a salad, this was uploaded yesterday and it is a salad of chickpeas and has lots of nice vegetables with it. So I think you’ll really enjoy the colorful chickpea salad and then I just put a few tomato halves with that as well.