Chicken Sausage, Pepper, and Onion Subs

• 4 fresh chicken sausages, available at the meat counter
• 3 tablespoons EVOO (extra-virgin olive oil)
• 1/3 cup chicken stock or dry white wine, a generous douse
• 1 cubanelle pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, chopped
• Salt and black pepper
• 1 cup giardiniera (Italian pickled vegetable salad; see Note)
• A handful of fresh flat-leaf parsley
• 1/2 cup fresh basil, 10 leaves
• Zest of 1/2 lemon
• 4 crusty sub rolls, split

1. Place the chicken sausages in a large skillet and add 1 inch of water.
2. Prick the sausages.
3. Add 1 tablespoon of the EVOO to the skillet, once around the pan.
4. Bring the water to a boil, then reduce the heat a little.
5. Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total.
6. Deglaze the pan with the stock or wine and cook it off, 1 minute.
7. Remove the sausages to a platter.
8. Add the remaining 2 tablespoons of EVOO to the skillet.
9. Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender.
10. Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.
11. Slice the sausages on an angle.
12. Fill each roll with a little relish, then peppers and onions, then the sliced sausages.

chicken sausages, evoo, chicken, cubanelle pepper, red bell pepper, onion, garlic, salt, handful of fresh flatleaf parsley, fresh basil, lemon, crusty

Taken from www.epicurious.com/recipes/food/views/chicken-sausage-pepper-and-onion-subs-374630 (may not work)