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Uptown Sweet and Spicy Sausage Hoagies

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“Rachael Ray”
1hr 5mins

Ingredients Nutrition


  1. Preheat the broiler.
  2. Put sausages in a large nonstick skillet; pierce the casings with a fork.
  3. Add 1 inch of water to the pan and a drizzle of oil.
  4. Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
  5. Let the water cook off and the casings crisp in the rendered fat.
  6. Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
  7. Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
  8. Drain the sausages; slice them on the angle into 2-inch pieces.
  9. Return skillet to the stove, turning the heat to medium-high.
  10. Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
  11. Split the submarine rolls; toast them under the broiler until golden.
  12. Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
  13. Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
  14. Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.

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