Sausage and Pepper Sub

SAUSAGE AND PEPPER SUB

(These are really delicious and make a good lunch or dinner, I did leave out the fennel seeds through and the salt too, I love sandwiches). ENJOY!

1 1/3 pound piece boneless pork loin, chilled
3 bell peppers (any colors), sliced
Four whole wheat hoagie rolls, split, toasted
1 tbs balsamic vinegar
1/2 tsp crushed red pepper
1 1/2 tsp fennel seeds
Salt and Pepper
3 tbs olive oil
1 large onion, sliced

Heat a grill. In a bowl, combine bell peppers, onion, 2 tbs oil, 3/4 tsp salt and 1/2 tsp pepper. Cut the pork into slices, then into quarters. Transfer the meat to a food processor, and pulse 5 times to grind the meat. Add the fennel seeds, red pepper and 3/4 tsp salt and pulse 2 more times. Divide the mixture into quarters, form each mound into an oval patty.
*Place a cooling rack on grill grate and lightly oil it. Scatter the vegetables on the cooling rack (saving any oil in the bowl), cover and cook 5 min. Turn the vegetables. Rub the sausage patties with the oil left in the bowl and add to the other side of the grill. Cover and cook, turning the patties about halfway through, until meat is cooked through and the vegetables are tender.
*Transfer the patties to a plate. Transfer the vegetables to a bowl and add the remaining oil and vinegar, season to taste with salt and pepper. Arrange half of the vegetables in the rolls and top each with a sausage patty and the remaining vegetables, then serve.
MAKES 4 SERVINGS OF SAUSAGE AND PEPPER SUB...