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Here in Massachusetts, we’re celebrating the big win of our beloved Red Sox in the World Series. I don’t get to Fenway Park NEARLY as much as I’d like, but I do often enjoy bringing the flavors of Fenway into my own kitchen. For me, a trip to Fenway isn’t complete without enjoying a sausage hoagie on Yawkey Way. Hot, spicy sausage, topped with sauteed peppers and onions, all in a soft bun and topped off with a good helping of mustard. And don’t forget to wash it all down with a nice, cold, overpriced brew. Wow.
This recipe for sausage, peppers, and onions is one you’ve probably already seen, but it is one of the most requested things that I make. It’s great for parties, and so simple to prepare.For a healthier option, you can substitute the sausage for low-fat italian chicken sausage.
Fenway Style Sausage, Peppers & Onions
makes 5 hoagies
5 italian sausages (hot italian is traditional, but you can use sweet for the little ones)
2 onions, peeled and sliced
2 green bell peppers, sliced
2 tablespoons olive oil
salt and pepper to taste
New England style hot dog buns
mustard, yellow or spicy to your taste
Preheat your oven to 375°F. Toss your peppers and onions in a 13 x 9 baking dish with the olive oil. Season with salt and pepper to taste. Top the peppers and onions with the sausages. Poke the sausages a few times with a knife. Bake for about an hour, turning sausages a few times so that they can evenly brown on all sides. Let them sit for ten minutes, then place sausage in bun, top with peppers and onions, and garnish with mustard.
