GMA Recipe: Drunken Sausages & Peppers on Rolls

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Drunken Sausages & Peppers on Rolls
From chef and author Dave Leiberman
February 2, 2007

Chef Dave Lieberman has a sandwich that will steal the show on Super Bowl Sunday. Whip them up for your party. He shared the recipe on Good Morning America!

Ingredients

2 pounds Italian sausage

6 small garlic cloves, pressed

1 each: red, yellow, and green bell peppers, cored, seeded, and cut into thin vertical strips

Salt

3 or 4 pinches crushed red pepper

3/4 cup (half a can) beer of your choice

Directions

1. Preheat oven to 400°F.

2. Heat a large, oven-proof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.

3. Remove the sausages from the pan and set aside. Using a garlic press, add garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausage to the pan.

Drunken Sausages & Peppers on Rolls

4. Pour in the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes.

You can make the sausages and peppers before people come over and then heat them over low heat half an hour before you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

Makes 8-10 servings.

Recipe copyright 2007, Dave Leiberman