Baked sausages with stewed sweet peppers and onions on cheese bread with black pepper

Ingredients:

• 1.1 kg of thin Italian sausages (the kind that are sold in rolls weighing approximately 600 g), spicy and sweet
• Olive oil for drizzling, + 3 tbsp, 3 turns of the pan
• 4 cloves garlic, 3 thinly sliced, 1 cracked and peeled
• 1 sweet red pepper, seeded and cut into 1cm pieces.
• 1 sweet green pepper, seeded and cut into 1cm pieces.
• 1 large onion, cut into 1cm pieces.
• 1/4 cup tomato sauce, diluted with water
• 1 loaf of crusty bread, cut in half horizontally
• 0.5 tbsp. grated parmesan
• Coarsely ground black pepper
• 2 tbsp chopped parsley, a full handful

Preparation:

1. Preheat oven to 220°C.
   
   Place the sausage rings on a baking sheet and drizzle generously with extra-virgin olive oil. Place in a preheated oven and bake until the skin is crisp and the juices run clear when pierced, about 15-20 minutes. Remove from the oven and let rest; turn on the broiler.
2. While the sausages are baking, heat a skillet over medium heat with 3 tablespoons of olive oil and chopped garlic. Sauté the garlic in the olive oil for 2-3 minutes, then add the bell pepper and onion. Increase the heat and cook until the vegetables are softened but the peppers are still fragrant, 5-6 minutes. Add the diluted tomato sauce, salt, and black pepper, and reduce the heat. Reduce the heat again and keep the vegetables in the skillet while the sausages bake.
3. Toast the sliced ​​bread, remove from the oven, rub with a split garlic clove, drizzle generously with extra-virgin olive oil, and sprinkle with cheese and a generous amount of black pepper. Return to the oven for 1 minute to melt the cheese. Sprinkle the bread with parsley.
4. Slice the bread and top with the peppers and onions, then the sausages. The bread will soak up the delicious juices from the sausages and vegetables.