Sauteed peppers and onion with sliced Field Roast Italian Sausage simmered in a garlic, basil and Italian fennel tomato sauce. Served in Italian grinder (sub) rolls. Sweet and hot!

Makes 8 cups

3 T. extra virgin olive oil

3 lg. green peppers, cored and cut from top to bottom into 3/8 inch wide strips

2 jumbo sweet onions, peeled, cut in half from top to bottom, then cut crosswise into 3/8 inch thick half rings

1 t. sea salt

lots of freshly ground black pepper

28 oz. can tomato puree

2 c. water

2 T. finely ground Italian fennel seed

1 T. finely ground India fennel seed

2 t. garlic powder

2 t. dried basil

1/4 t. dried thyme, finely crushed

1/4 t. red cayenne pepper

2 T. real maple syrup

2 T. coconut oil spread or margarine

1 t. sea salt plus to taste

12.95 oz. pkg. Field Roast Italian Grain Meat Sausage, thawed, remove casings according to pkg. instructions and slice into 3/8 inch rounds (4 lg. sausages per pack)

1 lg. pkg. soft Italian sub rolls

In extra large skillet, over medium heat, melt olive oil.

Add peppers, onion, salt and pepper. Saute till brown-tinged and partially wilted.

Add tomato puree, water, herbs and spices, maple syrup and coconut spread. Stir well, then cook at a fizzle of a boil, partially covered, for 30 minutes, stirring occasionally.

Remove cover and cook for 15 or so minutes longer or till peppers and onions are soft, but not mushy.

Add Italian sausage. Stir to coat with sauce, then cover and cook on medium-low heat for 10 minutes. Turn heat off and either serve immediately in grinder (sub) rolls, or leave for service later. About 1/3-1/2 cup per sandwich.

Notes: If at any time throughout cooking process, the sauce needs thinning just add a little water. We don’t want it too thin for the grinders, but expect to drip some as you eat. Supply napkins.

Leftovers are great, you’ll need to add a little water to reheat.

This sauce can also be served open-face on lightly toasted Italian bread. Simply spoon sauce over the toast and serve with a knife and fork.

If you haven’t tried Field Roast products you need to seek them out. They make the best Frankfurter in the world to date. It’s the official veggie dog at Seattle Mariner’s Safeco field. The Italian sausage is also wonderful. They put more fat in their grain meats than other manufacturers of comparable products do, which of course makes them taste more like meat.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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