Re: The Red, White and Blue and Canada Day!
Italian Sausage Hoagies
24 Italian sausages, sweet or hot
5 large green peppers, thinly sliced
1 medium onion, chopped
1 can (12 oz.) tomato paste
1 can (15 oz.) tomato sauce
1 C. water
1 T. sugar
5 large cloves garlic, minced
1 T. dried basil
1 1/4 t. dried oregano
1 t. salt
24 brat-style buns, split
Grated Parmesan cheese
In large Dutch oven, brown 6 to 8 sausages at a time. Remove browned sausages to platter. Discard all but 3 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain off all fat.
Stir in tomato paste and sauce, water, sugar, herbs and salt. Add sausages; bring to boil. Reduce heat; cover and simmer 30 to 45 minutes. Can be made to this point and refrigerated up to two days. Keep warm in portable roaster, if desired. Serve with buns and pass the cheese.
Makes 24 servings.
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