ACTIVE TIME 45 MINUTES TOTAL TIME 45 MINUTES SERVES 4
✓ Dairy-Free
4 4-oz. Italian sausage links
3 Tbsp. olive oil, divided
1 medium sweet onion, thinly sliced (about 2 cups)
1 lb. sweet mini peppers, stemmed, seeded, and quartered lengthwise
2 Tbsp. thinly sliced garlic (from about 4 large cloves)
1 tsp. dried oregano
1/2 tsp. kosher salt
4 hoagie rolls
1/4 cup mayonnaise
1 Tbsp. harissa paste (such as New York Shuk)
1 tsp. sherry vinegar
PREHEAT oven to 350°F. Place sausages on a baking sheet lined with aluminum foil. Bake until a thermometer inserted in center of sausages reads 130°F, about 15 minutes.
MEANWHILE, heat 2 tablespoons oil in a large, heavy skillet over medium. Add onion; cook, stirring occasionally, until starting to brown, about 4 minutes. Add peppers and increase heat to medium-high. Cook, stirring occasionally, until peppers are tender and onion is deep brown, about 10 minutes. Stir in garlic, oregano, and salt. Cook, stirring often, until fragrant, about 1 minute.
PLACE hoagie rolls in oven, directly on rack, until warm, about 3 minutes.
TRANSFER pepper mixture to a medium bowl. Wipe skillet clean and return to medium-high. Halve sausages lengthwise. Add remaining 1 tablespoon oil to skillet and place sausages, cut side down, in skillet. Cook until browned, 3 to 4 minutes. Flip and cook until browned on other side, 1 to 2 minutes.
WHISK mayonnaise, harissa, and vinegar in a small bowl. Split hoagie rolls lengthwise. Slather most of harissa mayo on cut sides of each roll; stuff with pepper mixture and sausages. Drizzle with remaining harissa mayo
PER SERVING: 691 Calories, 37g Fat (8g Saturated), 40mg Cholesterol, 8g Fiber, 28g Protein, 67g Carbs, 1,414mg Sodium, 8g Added Sugar