Saucy Sausage Subs (Slow Cooked Italian)
Delicious sausage subs that taste even better the second day! I usually make twice the batch because people always want another one. If you choose, substitute cheese slices with shredded provolone.
Delicious sausage subs that taste even better the second day! I usually make twice the batch because people always want another one. If you choose, substitute cheese slices with shredded provolone.
- Carbohydrate 51.94991001 g
- Cholesterol 88.48 mg
- Fat 42.1269039289767 g
- Fiber 9.73950224206469 g
- Protein 29.46647484154 g
- Saturated Fat 16.0202456081023 g
- Serving Size 1 1 Serving (433g)
- Sodium 1788.505116446 mg
- Sugar 42.2104077679353 g
- Trans Fat 7.00264665420766 g
- Calories 689 calories
Step-by-step
- Brown sausage in a non-stick skillet over medium heat.
- Place in slow cooker, set on low.
- Add peppers and onion.
- Add pasta sauce.
- Cover and cook for 4 to 6 hours (on low). Make sure sausage is fully cooked.
- Lightly toast buns, open faced.
- Add sausage to buns, top with peppers, onions, pasta sauce, cheese, lettuce and tomatoes.
- (Lightly spoon additional sauce on sausage, if desired.)
While standard Italian sausage and pepper platters are typically served straight from a skillet with crusty bread on the side, submerging the meat and vegetables directly into tomato sauce inside a slow cooker transforms the dish into a cohesive, braised filling. Broiling the hoagie buns open-faced for roughly 60 seconds creates a moisture barrier that prevents the bread from dissolving under the heavy sauce.
- Brown the links in a skillet over medium heat until the casings show deep golden coloration before transferring them to the slow cooker, as this Maillard reaction builds necessary savory depth.
- Substitute traditional pork links with seitan or plant-based sausages at a one-to-one ratio while maintaining the exact 4-to-6-hour low setting on the slow cooker.
- Double the pepper and onion quantities proportionally if scaling the yield to feed larger gatherings without altering the 26-ounce tomato sauce baseline.
- Store leftover meat and vegetable mixture in an airtight container for up to 48 hours, keeping the sauce separate from the bread to maintain optimal texture.
Allowing the sauce and meat to meld over several hours softens the bell peppers completely. Acid from the tomatoes breaks down the heavy fats during the extended simmer.
