Time
prep 0:25
total 0:55
Ingredients
| 1 lb. | bulk Italian sausage | | 1 lb. | bulk hot Italian sausage | | 4 cloves | garlic, minced | | 1 cup | chopped green pepper | | 1/2 cup | chopped onion | | 1 can (15 oz.) | tomato sauce | | 2 tbsp. | fresh parsley, minced | | 1 tsp. | dried oregano | | 1/2 tsp. | chili powder | | 1/4 tsp. | fennel seed | | 8 | French or | | submarine rolls, split | | 3/4 cup | shredded mozzarella cheese |
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Instructions
In a large saucepan or Dutch oven over medium heat, cook sausage, garlic, green pepper and onion until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese.
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