• 1 lb Italian sausage , cut into 1/2 to 1 inch thick slices (any heat)
  • 1 green bell pepper (cored, seeded and sliced in thin strips)
  • 1 red bell pepper (cored, seeded and sliced in thin strips)
  • 1 yellow bell pepper (cored, seeded and sliced in thin strips)
  • 2 tablespoons margarine
  • 1 onion , sliced in thin wedges
  • 1 teaspoon texas petehot sauce or 1 teaspoon Frank's red hot sauce
  • 1/2 teaspoon Lawry's Seasoned Salt
  • pepper
  • 4 hoagie rolls
  • 1 Place margarine in nonstick frying pan and heat to medium high.
  • 2 Sauté onion and bell pepper in margarine until cooked through and almost caramelized.
  • 3 Remove peppers and onions with slotted spoon; set aside and pour any remaining margarine out of pan.
  • 4 Add sausage to the pan and season with Lawry's and pepper.
  • 5 Cook over med-high heat until throughly cooked (no pink).
  • 6 Return pepper/onion mixture and cook for 2 minutes.
  • 7 Add hot sauce; stir and cook 1 minute more.
  • 8 Slice open and toast (if desired) sub rolls.
  • 9 Fill sub rolls with sausage and veggies.
  • 10 Add condiments if desired.
  • 11 Serve immediately.