There is a fairly large Italian community in Stuttgart. Before I left to come back to Sens, we discovered a great supermarket with Italian imports, butcher and traiteur. The sausages, that I was smart enough to bring to Sens for the freezer, are made on site with a choice of sweet or hot. We chose the hot.
The thing about peppers, onions and garlic is, if you are vegetarian, you can just put them in a bun/baguette and eat them without the sausages and the sandwich will still be good. I tried it, just so I could tell you about it and also because I wanted to 😉
I think New York State/New Jersey has the best traditional, unadulterated Italian food I’ve ever tasted outside of Italy and you can find it in both modest and upscale restaurants. There used to be a fantastic diner/cafe in Monticello, New York, everything cooked by the owner, that made the best sausage and pepper sandwiches I’ve ever eaten. That’s closed now and Monticello is a real hell hole. Roll up the windows as you pass through 😀
Sausage and Peppers
8 hot Italian sausages
2 tbsp olive oil
1 green and red bell pepper each, sliced into strips
1large onion, cut into half, then sliced
4-5 fresh garlic cloves, sliced
1 tbsp oregano
1 tsp red pepper flakes
Salt and pepper to taste
1/2 cup red wine
1 can diced tomatoes
2 fresh baguettes
Brown the sausages in the oil, remove and set aside, keeping warm. Put the bell peppers, onions and garlic in the skillet and saute until the onions are just soft.
Shake in the oregano, pepper flakes, salt and pepper, then continue to saute for 1 minute. Add the red wine and boil for 2 minutes. Add the tomatoes and simmer for about 5 minutes.
Cut the baguettes into 8 pieces, split and load in the sausages, peppers and onions. Sprinkle with cheese