Best way to cook chicken sausage

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4 cooked rooster sausages, out there at your meat counter – get a Mediterranean taste, akin to pepper and onion or sundried tomato and basil

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3 tablespoons extra-virgin olive oil, divided

1/3 cup rooster inventory or dry white wine, a beneficiant douse

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1 cubanelle pepper, seeded and sliced

1 purple bell pepper, seeded and sliced

1 massive onion, thinly sliced

3 cloves garlic, chopped

Salt and pepper

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1 cup giardiniera (Italian pickled vegetable salad: scorching peppers, cauliflower, carrots and celery combine out there in jars on Italian meals aisle or in bulk bins close to olives)

Handful Italian flat-leaf parsley leaves

1/2 cup contemporary basil (10 leaves)

1/2 a lemon, zested (2 teaspoons)

4 crusty sub rolls, cut up

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