A delightful twist on the classic sausage and pepper sandwich, perfect for a hearty meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture for the bread.
Heat the olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 8 minutes. Remove and set aside.
Browning the sausages enhances their flavor and creates a base for the sauce.
In the same skillet, add the onions and bell peppers. Sauté until softened and slightly caramelized, about 6 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the garlic to the skillet and cook until fragrant, about 1 minute. Stir in the tomato paste, beer, and barbecue sauce. Simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Return the sausages to the skillet and simmer until the sauce thickens, about 10 minutes.
Cover the skillet partially to retain moisture while allowing the sauce to thicken.
Slice the hoagie rolls open and place them on a baking sheet. Toast in the oven for 5 minutes.
Toasting the rolls prevents them from becoming soggy when filled.
Fill each toasted roll with a sausage and the pepper mixture. Serve immediately.
Serve with a side of chips or a salad for a complete meal.
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