Healthy Hoagies: Chicken Sausage, Peppers & Maui Onion
1 pkg. Chicken Apple Sausage
2T Good Olive Oil
2 Large Cloves of Garlic, minced
1 Large Maui Onion -or- any Sweet White Onion, sliced
1 Large Bell Pepper -or- 1 Small Green & 1 Small Red, sliced
Pepper Flakes to Taste
Regular -or- Spicy Mustard to Taste
Fresh Baked Bread:
6 Crusty Hoagie Rolls -or- 3 Long, Skinny Baguettes (cut in half to make 6 rolls)
1T Good Olive Oil
3T Butter, softened
1 Large Clove Garlic, minced

Ono Tip: To encourage "cracking" -- I coat my sausages with a little olive oil and give them a rub prior to grilling.

Grill sausages until cooked thoroughly and casings are just starting to crack. Place in a bowl and cover with foil and allow to rest for at least 10 minutes. Reserve all juices.

Cut on a generous diagonal...about 5-6 pieces per sausage. Re-cover with foil to keep warm...sausages and their pulehu juices marrying together.

In a separate skillet, add olive oil. On medium heat, add garlic and sauté for 30 seconds. Add onion and bell pepper and cook until onion has just turned translucent and is still crisp. Do not overcook!

Sprinkle with red pepper flakes to taste. (One of those little packets that come with your take out pizza should be more than enough).

Add reserved sausage and liquids to veggies. Stir to combine. Cover and remove from heat.

Combine olive oil, softened butter and garlic in a small bowl. Split rolls lengthwise and grill until warm and toasty. Spread with olive oil mixture.

Split meat mixture among rolls and top with yellow or spicy mustard as desired. Hele mai ai!