T1's Sausage and Peppers Hero

This is a messy sandwich, but soooo worth it.

• 1 lb of Italian Sausage
• 1 red pepper, sliced
• 1 poblano pepper, sliced
• 1 clove garlic, minced
• 1 small onion, sliced
• 1 cup of beer (Ale is a good choice)
• ½ cup beef/chicken/vegetable broth
• 1 tbls butter
• 2 tbls cornstarch mixed with 2 oz water (slurry)
• 2 tbls Olive oil
• Fresh mozzarella, sliced (I can’t stress enough that it should be fresh and hand-made)

1. Heat olive oil in pan and brown sausage for 5 min, remove sausage and keep warm
2. Melt butter and add garlic, onions and peppers. Saute for 2 min.
3. Pour in beer and broth, bring to gentle boil. Scrape up any brown bits on bottom
4. Pour in slurry, let it cook for 1 min. If it becomes too thick, just add beer.
5. Slice sausages on bias (they’ll still be pink inside), add to pan. Mix up sausages, cook for 5 min of until sausage slices are no longer pink.
   • Place slices of mozzerella on bottom of split rolls