Pregnancy Friendly Italian Sausage Sandwich
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 italian sausage links (about 1 ¼ lb), sweet or hot
- 2 tbsp olive oil
- 2 medium bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes
- ½ cup marinara sauce
- salt and pepper, to taste
- 4 hoagie rolls, split
- 4 slices provolone cheese
Instructions
- 1
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally with tongs, until browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 15–18 minutes. Transfer to a cutting board and let rest for 3 minutes, then slice each link on the bias into 3–4 pieces.
- 2
Pour off all but a thin film of fat from the skillet and return it to medium-high heat. Add the remaining 1 tbsp olive oil, then add the onion and bell peppers. Cook, stirring occasionally, until softened and beginning to char at the edges, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!