JAGUARS River City Sausage & Peppers
From Mike in Jacksonville, Florida

 Ingredients:
3 pounds of Italian sausage, cut into 2-3" chunks (preferably hot, homemade from a deli if possible, not national name brand, usually grocery store made is pretty good)
6 Cubanelle peppers, slice thin (not as exotic to find as it may sound, most grocery stores have these, substitute green bell if you need to but Cubanelle's are much better)
2 bags of frozen diced onions
1 head of garlic, peel and dice all the cloves really small
4 baking potatoes, cut in half lengthwise, then slice into 1/8" pieces
6 oz. of good Italian olive oil (Bertolli if possible, yeah that's alot of oil but this is key)
1 smallest can of tomato sauce (Delmonte or Hunts)
salt & pepper
1 bag of Mozzarella cheese (shredded)
fresh Italian bread or rolls from bakery

In a large foil roasting pan, add olive oil, sausage, peppers, onions, garlic, tomato sauce, some salt & pepper.  Mix all ingredients together.  In a separate bowl, stir a little olive oil with the potato slices -- just enough to coat the potatoes.  Put potatoes on top of all other ingredients in roasting pan. Cover with foil, and put in the oven for about 1 1/2 hours on 350.  Then take off foil, put oven on 400 and cook for another 10 minutes.  Let it sit overnight at room temperature with foil covering.

Reheat at the parking lot with foil covering. VERYIMPORTANT -- add Mozzarella inside fresh Italian bread or roll, then add mixture of peppers, onions, and potatoes, THEN add sausage.  Probably makes about 15 subs.

Note:  I'm a transplant from the Boston area and a die hard Pats fan. But the Jags are my #2 and we have season tickets.  So even though this is a family recipe that originated within the  confines of Foxboro, the Jags need some love on your site and I'll call these Jaguars River City Sausage & Peppers.