Sausage Grinder

Ingredients

• 8 Italian sausage links
• 1 (16 ounce) jar marinara sauce for dipping
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 jalapeno pepper, sliced
• 1 goat horn pepper or other hot green chile, sliced
• 4 Italian-style hoagie buns, split lengthwise
• 1 (8 ounce) container mascarpone cheese, divided
• 1/4 cup garlic basil spread, divided (see footnote for recipe link)
• 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 10 to 12 minutes. Drain and set aside.

Place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. Reduce heat to low and keep warm until sandwiches are ready.

Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate and set aside.

Place sausages in the hot skillet and cook, turning frequently, until warmed through and browned all over, about 10 minutes.

Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place two sausages on top and spoon over the onion mixture. Sprinkle with 2 tablespoons Parmesan cheese. Transfer the marinara sauce to small bowls for dipping.