Sausage and Peppers!

Fenway Sausage and Peppers sammies are one of the best things to come out of Boston (I like the truck outside the park called Sausage King).  Everytime we go to a Redsox game, Chris and I always get one.  One time it was raining, and we went into the park, grabbed a beer and a S&P sub, and then left.  I came up with this recipe by combining a few that I found on allrecipes.com.  I think sometimes the best recipes come from when you mix a few together.  The recipe yields 3 subs.  These aren't quite the Fenway kind, but they're a close second....

Ingredients:

3  links sweet Italian sausage

1 tbsp butter

1/2 onion, sliced (the long way)

1/4 red onion, sliced (the long way)

2 cloves garlic, minced

1/2 large red bell pepper, sliced (the long way)

1/2 green bell pepper, sliced (the long way)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 tablespoons white wine

1 large baguette (I get mine from Trader Joes)

Ingredients, minus the wine, basil, and oregano

Directions:

Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice in half, lengthwise.

Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.

Mix in red bell pepper and green bell pepper. Season with basil, and oregano.

Stir in white wine. Continue to cook and stir until peppers and onions are tender.

Return sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Overstuff baguette with onions, 2 halves of the sausage, and peppers.