Chefs at Market: Fennel Sausage and Pepper Sandwiches

Sausage and pepper sandwiches are perfect for right now, especially when you use Pain LeBris bread, Gaia’s Breath sausages, and onions and peppers sourced at the Grand Market!

SERVES 2

• 1 pound Gaia’s Breath fennel and pork sausages, cut into 6” lengths
• 2 tablespoons olive oil
• 2 yellow onions, sliced
• 1 Cubanelle (also called frying) pepper, seeded and sliced
• 1 12” loaf of Italian style bread, split

In a medium sized frying pan, heat the olive oil over medium heat. Add the sausage and sauté, occasionally flipping, until golden and crusted on each side. When fully cooked, remove the sausages from the pan and set aside, but return the hot pan to the stove. Add the onions to the pan and sauté them in the sausage fat until the onions are soft and golden. Scrape the bottom of the pan with a wooden spoon to get up all the flavorful brown bits. Add the Cubanelle pepper and continue to sauté until the pepper is just soft. Season with salt and pepper to taste, and layer into bread, topping with cooked sausages. Cut loaf into fourths and serve.

The New Rochelle BID’s Downtown Grand Market is a morning farmer’s market. Located at Library Green (1 Lawton St, New Rochelle, NY) every Sat from June 1–Oct. 26 at 9 a.m–2 p.m. Contact info@grandmarket.com or call 914-960-1460 for more info.