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Category: Turkey
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes
Preheat oven to 400 degrees
Ingredients:
4 Large Fresh Italian Turkey Sausages
2 T garlic oil
1 T coarsely ground fennel (I use a coffee grinder)
2 T butter
1 medium white or yellow onion sliced in half moons
2 cloves garlic grated
2 cubanelle peppers (medium dice)
2 cups pasta sauce
1 14.5 ounce can fire roasted diced tomatoes
1/4 to 1/2 t chili flakes
salt and pepper to taste
Directions:
In large skillet over med-high heat add garlic oil and sausages. Sprinkle with ground fennel and brown on all sides, about 7 minutes. Remove sausages and add butter, onions, diced peppers and garlic. Saute until softened, about 8 minutes.
While onion mixture is cooking, take your sausage rolls, split them and brush lightly with garlic oil. Place them on a cookie sheet and lay slices of fresh mozarella on one side. Put in oven until bread slightly browns and cheese is melted and gooey, about 10 minutes. Remove from oven.
After onion mixture is softened add pasta sauce, diced tomatoes and chili flakes. Adjust the amount of chili flakes to your desired hotness. Nestle sausages back into sauce and over medium heat cook an additional 12 minutes. Remove from heat and spoon some of the sauce mixture over melted cheese, place a sausage on each roll and spoon more sauce on. Place top of roll on and serve.
Cooks Notes: My husband has a fond memory of his Dad and his best friend making these about 50 years ago and the house smelling so good. While they used pork, not turkey sausages, he said they actually taste better, less fatty and he feels better about indulging. This is a quick dinner for the family and impresses guests as well. Make sure you keep the ingredients on hand and bomber night will always be near.
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Category: Turkey
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes
Preheat oven to 400 degrees
Ingredients:
4 Large Fresh Italian Turkey Sausages
2 T garlic oil
1 T coarsely ground fennel (I use a coffee grinder)
2 T butter
1 medium white or yellow onion sliced in half moons
2 cloves garlic grated
2 cubanelle peppers (medium dice)
2 cups pasta sauce
1 14.5 ounce can fire roasted diced tomatoes
1/4 to 1/2 t chili flakes
salt and pepper to taste
Directions:
In large skillet over med-high heat add garlic oil and sausages. Sprinkle with ground fennel and brown on all sides, about 7 minutes. Remove sausages and add butter, onions, diced peppers and garlic. Saute until softened, about 8 minutes.
While onion mixture is cooking, take your sausage rolls, split them and brush lightly with garlic oil. Place them on a cookie sheet and lay slices of fresh mozarella on one side. Put in oven until bread slightly browns and cheese is melted and gooey, about 10 minutes. Remove from oven.
After onion mixture is softened add pasta sauce, diced tomatoes and chili flakes. Adjust the amount of chili flakes to your desired hotness. Nestle sausages back into sauce and over medium heat cook an additional 12 minutes. Remove from heat and spoon some of the sauce mixture over melted cheese, place a sausage on each roll and spoon more sauce on. Place top of roll on and serve.
Cooks Notes: My husband has a fond memory of his Dad and his best friend making these about 50 years ago and the house smelling so good. While they used pork, not turkey sausages, he said they actually taste better, less fatty and he feels better about indulging. This is a quick dinner for the family and impresses guests as well. Make sure you keep the ingredients on hand and bomber night will always be near.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.