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Sausage Dinner Hoagies

Makes: 4 servings
Serving size: 1 sandwich
Start to Finish 30 mins Heat 350°F 5 mins
Sausage Dinner Hoagies
  • 4  6-inch thin-crust sandwich or hoagie rolls
  • 3  tablespoons  unsalted butter, melted
  • 2  jalapeno peppers,* seeded and minced (about 2 Tbsp.)
  • 1/4  teaspoon  kosher salt
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 1  lime, halved
  • 1/2  cup  mayonnaise
  • 1  tablespoon  olive oil
  • 1  pound  bulk Italian sausage, fresh Italian sausage, or fresh Mexican-style chorizo**
  • 1  cup  finely shredded green cabbage
  •  Kosher salt

1. Preheat oven to 425 degrees F. Using a serrated knife, slice off top 1/4 inch of rolls. With fingers, remove most of the bread inside, making "boats" to hold sausage and dressing. (Reserve removed bread for another use, such as making bread crumbs.) Brush insides of rolls and undersides of tops with melted butter. Arrange on an ungreased baking sheet, cut sides up; set aside.

2. For flavored mayonnaise, in a small bowl mix together 4 tsp. of the jalapenos, a pinch of salt, and the cayenne pepper. Add juice from haf the lime. Whisk in mayonnaise; set aside.

3. In a 12-inch nonstick skillet heat olive oil over medium-high heat. Loosely pinch off 1 to 1-1/2 inches by 1/2 inch chunks of sausage (about 24 pieces). Cook in hot skillet in a single layer with space between for 10 to 12 minutes, until well-browned and cooked through, turning once to brown evenly.

4. While sausage is cooking, place buttered bread boats in oven for 5 to 8 minutes, until golden brown and crusty.

5. Meanwhile, in a medium bowl combine remaining minced jalapenos and shredded cabbage. Add a pinch of kosher salt and juice from remaining half lime; toss to combine. Spoon a generous tablespoonful of flavored mayonnaise in the bottom of each boat. Divide browned sausage, hot from skillet, among boats. Top with shredded cabbage. Generously spread cut sides of roll tops with remaining mayonnaise. Place on sandwiches. Serve immediately.

From the Test Kitchen
  • * When working with fresh chiles, wear rubber or disposable plastic gloves or cover your hands with small plastic bags.
  • ** In some areas, these varieties are sold as links. If so, remove from casing before cooking.
Nutrition Facts (Sausage Dinner Hoagies)
  • Servings Per Recipe 4,
  • cal. (kcal) 950,
  • Fat, total (g) 71,
  • chol. (mg) 119,
  • sat. fat (g) 23,
  • carb. (g) 54,
  • Monounsaturated fat (g) 21,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 9,
  • pro. (g) 24,
  • vit. A (IU) 389,
  • vit. C (mg) 21,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1638,
  • Potassium (mg) 355,
  • calcium (mg) 242,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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