Rib Crib's Red River Hoagie

Ingredients

1 lb. Polish Sausage

1 lb. Hot Links

½ lb. Chopped Beef Brisket

4 Red Bell Peppers

4 Green Bell Peppers

1 Large Red Onion

2 Jalapeño Peppers

1 Habanera Pepper

1 Tbs. Bacon Grease

2 Tbs. Rib Crib Mild BBQ Sauce

1 tsp. Chili powder

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic Powder

6 Hoagie Rolls

2 Tbs. Butter

12 Slices Provolone Cheese

Meat Mixture Prep

Remove stems and seeds from bell peppers and slice into 1/8-inch wide strips. Finely dice jalapeno and habanera peppers. Peel onion and slice into 1/8-inch wide strips. Slice Polish sausage and hot links into 1/8-inch wide slices.

In a large skillet, or Dutch oven, combine bacon grease, and Polish sausage and hot link slices. Cook over medium-high heat, for approximately three minutes, or until the meat begins to brown and crisp slightly.

Add chopped brisket, bell peppers, jalapeño peppers, habanera, red onion, and all spices. Reduce heat and simmer for ten minutes or until the veggies are cooked through.

Add barbecue sauce and mix well.

Hoagie Roll Prep

Lightly butter six hoagie rolls and place over direct heat on a medium-high grill. Once rolls are lightly browned, remove and line inside with two slices of Provolone cheese. Fill with generous portion of meat mixture and enjoy!