1 lb smoked sausage, cut in slices
3 bell peppers, sliced in strips
1 large yellow onion, sliced in half moons
5 garlic cloves, minced
1/2 cup D'Agostino Pasta Sauce
1 tsp Creole Italian Blend
Smoked Applewood Sea Salt
4 Hoagie Rolls
In a large skilled set over medium-high heat, drizzle in Pecan Oil to just coat the bottom. Sear the sausage until golden brown on both sides. Move to a plate. Depending on how much fat the sausage rendered, you may need to add more Pecan Oil. If the skillet seems too dry, drizzle in a little oil.
Add in the bell pepper and onion. At first, the contents will steam and release liquid. After they cook down for a bit, they will begin to brown. Add more Pecan Oil if the mixture is too dry. Be sure to stir often to pick up the browned bits on the bottom. Add in the garlic and cook for 1 minute or just until fragrant. (We cooked our vegetable mixture for just about 6 minutes- we wanted the vegetables to have a bit of crunch left to them. Cook yours longer if you want softened vegetables.)
Return the sausage to the skillet and add in the D'Agostino Pasta Sauce and the Creole Italian Blend. Simmer until the sauce is nice and thick, about 10 mins. Serve on warm rolls with a sprinkling of Applewood Smoked Sea Salt.