Josh and I both stayed home on Friday- me because it's my day off, he because it was his "snow day", despite the fact most of the snow we got had melted by sun up. Anyway, I usually don't cook Friday nights, but we had decided to go to Chipotle Thursday night instead. That left me holding the bag for Friday's dinner. I got the idea for these sandwiches from Jane at This Week For Dinner. She uses chicken sausage and mustard. I had some Italian pork sausages in the freezer, so I went in a slightly different direction. And these frites helped me keep up with one of my cooking resolutions as it comes from one of my cookbooks, The Martha Stewart Living Cookbook: Original Classics. I got this for Christmas from my mother-in-law and it's chocked full of great recipes which I looked forward to trying, especially if they come out as nice as these frites did.
Sausage, Peppers, and Onion Sandwiches with Oven Frites
Recipes adapted from This Week For Dinner and Martha Stewart Original Classics
Sausage, Pepper and Onion Sandwiches
2 links Italian Pork Sausage
1 bell pepper (I prefer green), ribbed and seeded, sliced lengthwise
1/2 white onion, sliced
1/4-1/2 cup jarred spaghetti sauce
2 wheat buns
- Butter the cut sides of your buns and toast in skillet over medium-high heat. Once toasted, wipe out frying pan carefully, to remove crumbs, and add olive oil. Add sausage to pan and cook till sides are well browned. Remove from pan.
- Add more oil if necessary and add peppers and onions to pan. Season with salt; cook, stirring occasionally, till softened. Meanwhile, cut your sausages in half crosswise, then each half in half again lengthwise. Add sausage back to skillet, cut side down to make sure cooked through.
- Once peppers and onions have softened and sausages are cooked through, add sauce and stir to combine. Divide between buns and serve.
2 medium baking potatoes
1 tablespoon olive oil
Coarse salt and ground pepper
- Heat oven to 400 degrees. Place a heavy-duty baking sheet in the oven. Scrub and rinse potatoes. Cut lengthwise into batons. Place potatoes in a medium bowl. Toss with olive oil, salt, and pepper.
- When baking sheet is hot, about 15 minutes, remove from oven; place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately.