Sausage and Pepper Hoagies with Harissa Mayo Recipe

Sausage and Pepper Hoagies with Harissa Mayo

INGREDIENTS:

• 4 4-oz. Italian sausage links
• ¼ cup beef or vegetable broth (original recipe calls for 3 Tbsp oil)
• 1 medium sweet onion, thinly sliced (about 2 cups)
• 1 lb. sweet mini peppers, stemmed, seeded, and quartered lengthwise
• 2 Tbsp. thinly sliced garlic (from about 4 large cloves)
• 1 tsp. dried oregano
• 1/2 tsp. kosher salt
• 4 hoagie rolls (low carb, paleo, keto, or GF – you choose! Nutrition facts will change based on the type of roll you choose)
• 1/4 cup mayonnaise
• 1 Tbsp. harissa paste )
• 1 tsp. sherry vinegar

DIRECTIONS:

1. Preheat oven to 350°F. Place sausages on a baking sheet lined with aluminum foil. Bake until a thermometer inserted in the center of sausages reads 130°F, about 15 minutes.
2. Meanwhile, heat 2 tablespoons broth in a large, heavy skillet over medium. Add onion; cook, stirring occasionally, until starting to brown, about 4 minutes.
3. Add peppers and increase heat to medium-high. Cook, stirring occasionally, until peppers are tender and onion is deep brown, about 10 minutes. Stir in garlic, oregano, and salt. Cook, stirring often, until fragrant, about 1 minute.
4. Place hoagie rolls in the oven, directly on a rack, until warm, about 3 minutes.
5. Transfer the pepper mixture to a medium bowl. Wipe the skillet clean and return to medium-high. Halve sausages lengthwise. Add remaining 2 Tbsp broth to skillet and place sausages, cut side down, in skillet. Cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. (Add more broth as needed to avoid sticking)
6. Whisk mayonnaise, harissa, and vinegar in a small bowl. Split hoagie rolls lengthwise. Slather most of the harissa mayo on the cut sides of each roll; stuff with pepper mixture and sausages. Drizzle with remaining harissa mayo.

PRO-TIP:

Make-Ahead: The cooked sausage and pepper mixture can be refrigerated in an airtight container for up to 1 week.

Nutrition Facts:

(recipe makes 4 servings) – adjust facts accordingly for the type of roll you use.

• Carbohydrates –85g
• Protein – 35g
• Fat– 45g
• Fiber – 8g

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