Italian Sausage Subs Au Jus
Italian Sausage Sub Au Jus
We just got in these Italian Sausages from the processor and I couldn't wait to try them! They're mild, have a nice fennel finish, and are pretty versatile. I made them into a cheesey onion and pepper filled dip sandwich here but you could also go the marinara route.. like a modified meatball (meat link, perhaps?) sammich. Get wild with it.
The Supply List
- 1 package of our Italian Sausage links
- 1 cup of thinly sliced colored bell peppers, I like the bags of sweet baby bells. The walls are thinner and make for better topping materials
- 1 small onion sliced thinly
- 2 C Beef broth , low sodium
- 1 clove minced garlic
- Salt and pepper to taste
- 1-2 T dry or medium dry sherry (opt)
- 1 T Worcestershire
- ½ T Butter
- 1 T Flour or Arrowroot starch
- Mozzarella or provolone cheese
- 4 Hoagie rolls
- Mayonnaise or Dijon mustard
In a heavy bottom skillet, saute the onions and peppers on Medium to Medium High with a bit of olive oil and a pinch of salt until the onions are softened and translucent. Set them aside.
Turn the temperature to High and add a tablespoon or so of vegetable oil to the skillet. Add the sausages and sear them on all sides. This will take about 5 Minutes. Use tongs to turn them until browned all over. We're just searing here, not actually cooking.
Reduce the heat to Medium Low - Low and add the beef broth, garlic, Worcestershire, butter, and sherry (if using) and cover. Steady simmer 8-10 minutes turning the sausages occasionally. The liquid should reduce by half. If its reducing to quickly, turn the temperature down a bit and add some more broth if necessary.
Remove the sausages from the pan. Carefully dip out ¼ Cup of so of liquid into a measuring cup. Add your flour or starch to this and stir to combine. Then pour it back in the skillet and stir or whisk well to combine with the rest of the broth. This step just helps prevent any starchy lumps forming in your jus. Bring back up to a simmer briefly and transfer to a bowl to thicken. Remember, it's more of a dipping juice than a gravy.
For the hoagie rolls, I sliced them across the top (personal preference) and hollowed out some of the bread on the inside. This gave me plenty of room to pack the inside with onions, peppers, and cheese with worrying about everything falling apart.
I added mayo to the bun, then a small layer of cheese, added the sausage, packed the surrounding space with onions and peppers, and topped with cheese. I like a toasty bun, melty cheese, and warmed veg so I assembled on a baking sheet, and popped under the broiler on High until it looked just right. YOU NEED TO WATCH THEM. I’ve ruined so many amazing meals getting distracted during a broiler finish. It goes from “Is it on?” to “Almost..” to “How did it get so burnt so fast?!?” Anywho.. Dip those sammiches in the juice and ENJOY!