Italian Sausage w Peppers

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My Sausage and Pepper Sub

Everybody makes a Sausage and pepper sub where I come from. On every corner in New York you can get a Italian sub. But I like to make my own. The reason I do is beacuse I don’t live in New York anymore and here in the South they can’t make them as good as a yankee does. So here is my  all time favorite sub!
Prep: 40 min Bake: 35 min
Makes: 8 servings
5 Hungarian wax peppers or Cubanelle peppers
1 large sweet yellow pepper
1 large sweet red pepper
2 medium sweet onions, chopped
2 Tbsp. olive oil
1 can (14oz.) Italian diced tomates, undrained
1 can (8oz.) tomato paste
1/2 cup water
4 garlic cloves, minced
2 bay leaves
1 Tbsp. dried or fresh parsley
1/2 tsp dried or fresh basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white pepper
8 Italian sausage links (4 oz.)
8 hoagie buns, split
1. Seed wax peppers (if you like it hot don’t) cut wax and bell peepers into 2 on. pieces. In a large skillet, saute peppers and onions in oli until tender. Stir in the tomaties, tomato paste, water, garlic, bay leaves. and seadonings; heat through,
2.In another large skillet, brown the sausages, Transfer to an ungreased 13×9 inch baking dish. Top with pepper mixture.
3. Cover and bake at 350 degress for 35 to 40 minutes. Diccard bay leaves. Serve on toasted buns. A word to the wise- you can also grill the sausage on your outside grill. The favor is unbelievable. ENJOY!!

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