Key IngredientHot Louisiana Smoked Sausage 28oz.AboutYou’ll be feelin’ hot, hot, hot with these grilled Spicy Sausage Hoagie Rolls stuffed with our fiery Hot Louisiana Smoked Sausage, sautéed peppers, onions, jalapeños, and queso fresco—a flavor journey from the Bayou to your backyard!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientHot Louisiana Smoked Sausage 28oz.
Recipe by
Ingredients
6 Farmer John Hot Louisiana Smoked Sausage, cut into rounds 4 tablespoons Unsalted butter 2 tablespoons Olive oil 1 tablespoon Italian seasoning 1 teaspoon Granulated garlic 1 Sweet onion, peeled & cut thin 5 cloves Fresh garlic, peeled & minced 1 Red bell pepper, cut thin 1 Orange bell pepper, cut thin 2 Jalapeños, seeds removed & cut thin 12 ounces Marinara sauce 4 ounces Queso fresco, crumbled 6 Hoagie buns Optional toppings: Basil or Parsley
Key IngredientHot Louisiana Smoked Sausage 28oz.
Hot Louisiana Smoked Sausage 28oz.Key IngredientHot Louisiana Smoked Sausage 28oz.Directions
1Preheat the broiler or grill to high. In a skillet, add in the olive oil and butter. Let it melt and then stir in the granulated garlic and half of the Italian seasoning. Remove from heat and brush this mixture generously inside hoagie buns. Place the hoagie buns on a sheet pan and broil for 1-2 minutes on high until very lightly golden brown
2Slice the sausages into 1-inch-thick pieces and add to a skillet with the butter mixture over medium heat. Cook for about 2 minutes, stirring occasionally, then add the onions and minced garlic. Add more olive oil, if needed. Cook for another 2-3 minutes
3Add in the bell peppers, marinara sauce, the remaining Italian seasoning, and jalapeños. Bring the mixture to a boil, then simmer for 5-6 minutes or until the peppers are tender and crisp
4Separate the mixture evenly among the hoagie buns and sprinkle generously with queso fresco
5Return hoagies to the oven and broil for another 1-2 minutes, or until the cheese is melted
6Top with fresh basil or parsley, if desired, and serve immediately
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