Smoked Italian Sausage and Peppers Sub

Ingredients

• 1 pound Italian sausage links (mild or hot)
• 4 pieces Hoagie rolls
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Large onion
• 4 slices Provolone cheese slices
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder(optional)
• 1/2 teaspoon Cracked black pepper(optional)
• 1/4 teaspoon Salt(optional)

Instructions

1. 1

   Preheat a smoker or grill to 225°F (107°C). Lightly coat the sausage links with a little olive oil and set aside.

2. 2

   Slice the peppers and onion into thin strips; toss with 1 tablespoon olive oil, garlic powder, black pepper, and salt. Spread on a baking sheet and roast in a 400°F (200°C) oven for 15‑20 minutes, stirring once, until softened and slightly charred.

3. 3

   Place the sausage links on the smoker and cook for 35‑40 minutes, or until internal temperature reaches 160°F (71°C). Remove and let rest 5 minutes, then slice into 1‑inch pieces.

4. 4

   While the sausage rests, split the hoagie rolls and lightly toast them on the grill or in the oven for 2‑3 minutes.

5. 5

   Assemble each sub: layer roasted peppers and onions on the bottom of the roll, add sliced sausage, top with a provolone slice, and close the sandwich. If desired, melt the cheese by placing the assembled sub back on the grill for 1‑2 minutes.

6. 6

   Serve hot, optionally with a drizzle of extra‑virgin olive oil or a pinch of fresh herbs.