- 16 ounces (4 links) italian sausage links
- 1 tablespoon canola oil
- 1 cup water
- 1 medium onion (sliced thin)
- 1 cup marinara sauce
- 1 cup mozzarella cheese (grated)
- 4 sub or hoagie rolls
- chopped parsley (for garnish, optional)
- Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, add the sausage. Cook the sausage for 4-6 minutes, turning them occasionally to brown on all sides.
- Carefully add the water to the skillet and cover.
- Cook the sausages for 15-20 minutes until most of the liquid has cooked out and the internal temperature reaches at least 165F.
- Take the skillet off the heat and remove the sausages, place on a pan or plate and loosely cover with foil to keep warm.
- If there is any liquid left in the skillet drain it off, but do not wash. There should be a layer of oil, if there’s not, add one teaspoon.
- Heat the skillet on medium. When the skillet is hot, add the onions. Cook them gently for 5-7 minutes until golden, stirring frequently. Remove the skillet from the heat.
- While the onions cook, move the oven rack to the bottom third of the oven and set it to the low broil setting.
- Cut each sub/hoagie roll to roughly the size of the cooked sausage. Then cut the bread in half lengthwise, but don’t go all the way through.
- Add two tablespoons of the marinara sauce to the bottom piece of the roll and sprinkle with about 2 tablespoons of mozzarella cheese.
- Add one sausage to each roll and top each with two tablespoons of marinara sauce, cooked onions and 2 tablespoons of shredded mozzarella cheese.
- Arrange the Italian sausage sandwiches on a baking sheet. Place the baking sheet in the preheated oven.
- Broil the sandwiches for 4-5 minutes or until the bread is lightly toasted and the cheese is melted. Do not step away from the oven; keep an eye on the sandwiches so they don’t burn.
- Garnish with chopped parsley if desired.
Source: Cook 2 Eat Well