Food Recipes Sausage and Pepper Hoagies with Harissa Mayo Be the first to rate & review! A special sauce with a kick takes standard hoagies up a notch– looking at you harissa mayo! By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on May 31, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen Prep Time: 45 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts It’s magical what one simple ingredient can do to elevate a meal entirely. In this case, all eyes are on the beloved harissa, a vibrant Tunisian sauce made with chiles and warm spices. Luckily, it’s now widely available at supermarkets whether in jars or cans and it should live in your pantry indefinitely. In this sausage and pepper hoagies recipe, harissa perks up a mayonnaise-based sauce along with a touch of sherry vinegar to create the special sauce. It’s slathered on fluffy hoagie rolls stuffed with crisped-up sausages and a pepper-and-onion mixture. It’s a simple meal with lots of flavor and one you’ll keep on rotation. Sliced bell peppers of any color are a perfect stand-in for the mini sweet peppers. If you’re looking for a shortcut, use jarred roasted red peppers. Ingredients 4 4-oz. Italian sausage links 3 Tbsp. olive oil, divided 1 medium sweet onion, thinly sliced (about 2 cups) 1 lb. sweet mini peppers, stemmed, seeded, and quartered lengthwise 2 Tbsp. thinly sliced garlic (from about 4 large cloves) 1 tsp. dried oregano 1/2 tsp. kosher salt 4 hoagie rolls 1/4 cup mayonnaise 1 Tbsp. harissa paste (such as New York Shuk) 1 tsp. sherry vinegar Directions Preheat oven to 350°F. Place sausages on a baking sheet lined with aluminum foil. Bake until a thermometer inserted in center of sausages reads 130°F, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a large, heavy skillet over medium. Add onion; cook, stirring occasionally, until starting to brown, about 4 minutes. Add peppers and increase heat to medium-high. Cook, stirring occasionally, until peppers are tender and onion is deep brown, about 10 minutes. Stir in garlic, oregano, and salt. Cook, stirring often, until fragrant, about 1 minute. Place hoagie rolls in oven, directly on rack, until warm, about 3 minutes. Transfer pepper mixture to a medium bowl. Wipe skillet clean and return to medium-high. Halve sausages lengthwise. Add remaining 1 tablespoon oil to skillet and place sausages, cut side down, in skillet. Cook until browned, 3 to 4 minutes. Flip and cook until browned on other side, 1 to 2 minutes. Whisk mayonnaise, harissa, and vinegar in a small bowl. Split hoagie rolls lengthwise. Slather most of harissa mayo on cut sides of each roll; stuff with pepper mixture and sausages. Drizzle with remaining harissa mayo. Make-Ahead: The cooked sausage and pepper mixture can be refrigerated in an airtight container for up to 1 week. Rate It Print Nutrition Facts (per serving) 1011 Calories 58g Fat 85g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1011 % Daily Value * Total Fat 58g 74% Saturated Fat 16g 78% Cholesterol 70mg 23% Sodium 1899mg 83% Total Carbohydrate 85g 31% Dietary Fiber 8g 29% Total Sugars 12g Protein 35g 71% Vitamin C 150mg 167% Calcium 178mg 14% Iron 6mg 35% Potassium 884mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.