Hot Italian Subs

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A bold-flavored "Sloppy Guiseppe" is as easy, messy, and fun as more familiar Sloppy Joes. It’s a festive make-ahead dish for any outdoor gathering on a cool, fall day. If you’ve got a crowd coming over, the recipe may be doubled, tripled, quadrupled, or more.


  • 4 Organic Prairie Italian pork sausage links
  • olive oil
  • 1 onion, thin-sliced (medium-sized)
  • 1 bell peppers, thinly sliced (large)
  • salt
  • pepper
  • 1 12 cups chunky pasta sauce
  • 14 cup black olives, sliced (or green imported olives)
  • 2 Italian bread loaves, cut in half cross-wise (fourteen-inch loaves, or 4 bratwurst buns)


Simmer sausage in water 10 minutes; drain.

Heat 1 tablespoon olive oil in heavy skillet over medium heat. Add onions and peppers; sauté until vegetables are limp. Season to taste with salt and pepper.

Push vegetables to one side, add sausages and brown them, adding more oil if necessary. Stir in pasta sauce and olives; simmer 10 minutes.

Slice open the bread loaf halves or buns and place an Italian sausage in each one. Pile on the vegetable mixture--and pass the napkins!

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