Spicy Italian Sausage Sandwiches
|Italian sausage link||8 , uncooked|
|Olive oil/Vegetable oil||2 Tablespoon, divided|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Minced celery leaves||2 Tablespoon (Fresh)|
|Minced fresh parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Canned tomato paste||12 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Browning sauce||2 Teaspoon|
|Dried basil||1 Teaspoon|
|Beef bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Green pepper||1 Large, cut into 16 strips|
|Crusty italian rolls||8 , split|
In a large kettle or Dutch oven, brown sausages in 1 tablespoon oil; remove and set aside.
In the same kettle, saute onion, chopped green pepper and celery until tender.
Stir in celery leaves, parsley and garlic; saute for 2 minutes.
Add the next 12 ingredients.
Bring to a boil, stirring frequently.
Return sausage to kettle; reduce heat and simmer, uncovered, for 1 hour.
Remove bay leaf.
In a skillet, saute pepper strips in remaining oil for 5 minutes or until tender.
Butter bottom halves of rolls; top with sausage, 1/4 cup sauce and two pepper strips.
Sprinkle with Parmesan cheese if desired.
Freeze extra sauce for later use.