Preparation:
1. With fork, prick sausage in several places. Place in large skillet with 3/4 cup water. Cook over medium heat, turning occasionally, until browned and cooked through, 10-15 minutes. Transfer to cutting board and cut into 1/2" slices.
2. Discard any liquid remaining in skillet and wipe dry with paper towel. Place skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add mushrooms, green pepper, onion, and garlic; cook, stirring frequently, until vegetables are tender, 4-5 minutes. Add broth and dark brown sugar; bring to a boil. Return sausage to skillet. Reduce heat to low; simmer 10 minutes.
3. Preheat broiler. Cut rolls in half horizontally. Place bottom halves of rolls on baking sheet; top evenly with sausage mixture, then red pepper and cheese. Place roll tops, cut side up on baking sheet. Broil until filling is hot and tops are golden, 30-60 seconds. Place tops over filled roll bottoms and serve.
NOTES : * To roast peppers, grill on outdoor grill or broil in oven, 5" from heat, until tender and lightly charred, 12-15 minutes. Transfer to clean paper bag; fold top down to steam peppers 10 minutes. Remove charred outer skin, seeds and membranes. |
