Drunken Italian Sausage
Serves 5.
It's always a good sign when you enjoy something one night, eat it again the next as leftovers, and still enjoy it just as much. That was the case with this meal. The original recipe suggests serving over thin pasta noodles, but I liked the idea of hoagie sandwiches with mayo and toasted cheese better. What sounds best to you?
The hoagie rolls were a last minute decision, though, and I snapped a picture pre-sandwich. Sorry for the lack of visual.
5 Italian sausages, pork or turkey
1 onion, sliced thin
3 cloves garlic, minced
salt and pepper, to taste
crushed red pepper flakes, to taste
1 bottle of beer (we used Great Lakes Dortmunder)
5 hoagie rolls, split
5 slices provolone cheese
Mayo, if desired
Saute onion, garlic and sausage in a wide, shallow pan on medium heat. Add salt, pepper and crushed red pepper flakes to taste. Pour in the bottle of beer and reduce the liquid down to little less than half on medium-high heat.
Prepare hoagie rolls by slathering with mayo and arranging a cheese slice on each. Serve sausages and onions in hoagie rolls, toasting under broiler to further melt cheese, if desired.
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