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chicken sausages extra-virgin olive oil chicken cubanelle pepper red bell pepper onion garlic salt peppers handful Italian fresh basil lemon crusty
Viewed: 59 - Published at: 8 years agoIngredients
- 4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
- 3 tablespoons extra-virgin olive oil, divided
- 1/3 cup chicken stock or dry white wine, a generous douse
- 1 cubanelle pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, chopped
- Salt and pepper
- 1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
- Handful Italian flat-leaf parsley leaves
- 1/2 cup fresh basil (10 leaves)
- 1/2 a lemon, zested (2 teaspoons)
- 4 crusty sub rolls, split
Method
- Prick sausages with a fork.
- Place chicken sausages in a large skillet and add 1 inch of water.
- Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan.
- Bring water to a boil, then reduce heat a little.
- Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes.
- Deglaze the pan with stock or wine and cook it off, 1 minute.
- Remove sausages to a platter.
- While sausage cooks, slice the peppers and onions and prepare the garlic.
- Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
- Add veggies and garlic, season with salt and pepper and cook 10 minutes.
- Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
- Slice sausages on an angle.
- Fill each roll with a little relish, then peppers and onions then the sliced sausages.
