Sausage And Pepper Subs - cooking recipe

Ingredients

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 pete hot sauce or 1 teaspoon Frank's red hot sauce
1/2 teaspoon Lawry's Seasoned Salt
pepper
4 hoagie rolls

Preparation

Place margarine in nonstick frying pan and heat to medium high.
Saute onion and bell pepper in margarine until cooked through and almost caramelized.
Remove peppers and onions with slotted spoon; set aside and pour any remaining margarine out of pan.
Add sausage to the pan and season with Lawry's and pepper.
Cook over med-high heat until throughly cooked (no pink).
Return pepper/onion mixture and cook for 2 minutes.
Add hot sauce; stir and cook 1 minute more.
Slice open and toast (if desired) sub rolls.
Fill sub rolls with sausage and veggies.
Add condiments if desired.
Serve immediately.