Sausage and Peppers

Preheat your oven to 375°F.

In a large skillet over medium-high heat, melt the butter. Add the sliced bell peppers, onions, and garlic, and sauté until softened and slightly charred.

While the vegetables cook, place the Italian sausages in a baking dish and drizzle with olive oil.

Bake the sausages for 30 minutes.

Meanwhile, slice the hot cherry peppers in half and remove the stems.

Add the tomato paste, halved cherry peppers, and cherry pepper brine to the skillet with the sautéed vegetables. Stir to combine and cook for another minute.

Remove the partially cooked sausages from the oven. Pour the pepper and onion mixture into the baking dish.

Nestle the sausages on top of the pepper mixture.

Return the dish to the oven to bake until the sausages are fully cooked and the flavors have melded, about 15-20 more minutes.

While the dish finishes baking, place the hoagie buns on a baking sheet and toast them in the oven until lightly golden.

In a small bowl, mix together the mayonnaise and cherry pepper hoagie spread.

To assemble, spread the creamy pepper mixture on the toasted buns. Top with a sausage and a generous portion of the pepper and onion mixture.