Italian Pork Sausage and Pepper Subs

🥘 Ingredients

• Dijon mustard
  4 tsp
• Italian pork sausage
  18 oz
• Italian seasoning
  2 tsp
• Yukon Gold potatoes
  24 oz
• bell pepper
  2 unit
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• demi-baguette
  4 unit
• garlic powder
  2 tsp
• ketchup
  4 tbsp
• mozzarella cheese
  1 c
• olive oil
  1 tsp
• pepper
• salt
• vegetable oil
  4 tsp
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• baking sheet
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut Yukon Gold potatoes into ½-inch-thick wedges; toss on a baking sheet with a drizzle of olive oil , half the Italian seasoning (you’ll use the rest later), salt , and pepper . Roast on top rack, tossing halfway through, until golden brown, ⏱️ 25 minutes .

   Yukon Gold potatoes: 24 oz, olive oil: 1 tsp, Italian seasoning: 2 tsp, salt, pepper
2. 

   2

   Place Italian pork sausage on a second baking sheet lightly oiled with vegetable oil . Roast on middle rack, flipping once halfway through, until browned and cooked through, ⏱️ 14 minutes . Transfer to a cutting board. Once cool enough to handle, thinly slice on a diagonal.

   Italian pork sausage: 18 oz, vegetable oil: 2 tsp
3. 

   3

   Meanwhile, halve, peel, and slice yellow onion . Core, deseed, and thinly slice bell pepper . Slice demi-baguette lengthwise, stopping before you get all the way through (they should look like hot dog buns). Place butter in a small microwave-safe bowl; microwave until softened, ⏱️ 15 seconds . Stir in garlic powder , salt, and pepper.

   yellow onion: 2 unit, bell pepper: 2 unit, demi-baguette: 4 unit, butter: 4 tbsp, garlic powder: 2 tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt, pepper, and remaining Italian seasoning (from the 2 thawed). Cook until softened and lightly browned, ⏱️ 7 minutes . Stir in sliced sausage, chicken stock concentrate , Dijon mustard , and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, ⏱️ 2 minutes . Turn off heat.

   vegetable oil: 2 tsp, chicken stock concentrate: 2 unit, Dijon mustard: 4 tsp
5. 

   5

   Meanwhile, spread cut sides of baguettes with garlic butter. Place on baking sheet used for sausage. Toast in oven until lightly golden, ⏱️ 3 minutes (you’ll be toasting again once you assemble the subs).
6. 

   6

   Carefully fill each toasted baguette with sausage mixture. (TIP: If you’re left with extra filling, serve it on the side!) Top with mozzarella cheese . Bake in the oven until cheese is melted, ⏱️ 3 minutes . Divide between plates with potato wedges. Serve with ketchup on the side for dipping.

   mozzarella cheese: 1 c, ketchup: 4 tbsp