Sausage and Peppers

For Mild Italian, Hot Italian or Italian Kale Chicken Sausages: Add the sausage links to a large skillet and add water to ½ inch depth. Bring to a simmer over medium heat and cook for 10-12 minutes until water is evaporated and sausages brown on both sides, turning sausages occasionally to cook thoroughly (internal temperature 160). Remove sausages to a plate and cover with foil to keep warm.

In the same skillet, heat 1 tbsp olive oil over medium high heat. Add Southwest Veggie Kit and cook, stirring occasionally, until peppers and onions are tender and slightly brown, 7-9 minutes.

Meanwhile cut the hoagie rolls in half crosswise to make four 6-inch hoagie rolls. Hinge-cut the hoagie rolls lengthwise and spread the salted butter on the cut surface of the rolls. Place the rolls cut side up on a sheet pan and toast the rolls under a broiler or in a toaster oven until golden brown, 2-3 minutes.

Add the sausages back to the skillet with the vegetables and add the pasta sauce, turning heat down to medium. Cook 2-3 minutes, stirring occasionally, until sauce is warmed through.

To serve: Place sausages in toasted hoagie rolls and spoon peppers, onions and sauce on top. Serve with whipped potatoes or macaroni and cheese on the side.