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Sausage and Egg Hoagies
Abstracted from "Home Away From Home" by Don Patterson


4 fresh sausage links (chef's choice)
1 Tbs extra virgin olive oil
1 clove garlic, minced
1 large coarsely chopped onion
1 large coarsely chopped bell pepper
1 tsp granulated sugar
1/2 cup dry white wine
4 eggs
1/3 cup sour cream
butter or margarine
4 hoagie buns
Your favorite hot sauce

Lightly brown sausages in a skillet over medium-high heat with 1/2 tablespoon of olive oil. Reduce heat, add wine, cover and simmer sausages until cooked, about 15 minutes. Remove the skillet from the heat.

In a separate skillet, cook garlic, onions and pepper in remaining oil over medium-high heat. Sprinkle with sugar and cook until onions and peppers caramelize.

Transfer onions and peppers to the pan with sausages, cover and place over low heat. Whisk together eggs and sour cream in a bowl, then scramble eggs in butter or margarine. Serve sausages in hoagie buns topped with eggs. Add hot sauce and spices to taste.

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