Italian Bell Pepper & Sausage Rolls
|Italian sausages||1 1⁄4 Pound, casings removed (6 Mild / Hot)|
|Onion||1 Large, thinly sliced|
|Bell peppers||2 Large, seeded and thinly sliced lengthwise (Red / Green / 1 Of Each)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Sandwich rolls||6 , split (4 Inches Long)|
Place sausages, one at a time, between sheets of plastic wrap and flatten with your hand into thin patties about the same length as rolls.
Cook patties in a wide frying pan over medium-high heat, turning once, until well browned on outside and no longer pink in center; cut to test about 5 minutes.
Lift out and keep warm.
Discard all but 2 tablespoons of the drippings.Add onion and bell peppers to drippings and cook, stirring often, until limp about 10 minutes.
Return sausage patties to pan and cook just until hot about 2 more minutes.Meanwhile, spread butter on cut sides of rolls.
Arrange rolls, buttered sides up, on a baking sheet; broil about 4 inches below heat until toasted 3 to 5 minutes.
Put a sausage patty inside each roll and top each patty equally with onion mixture.