SAUSAGE, PEPPER AND ONION HOAGIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
- Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
- Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
- Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
- Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
BEST ITALIAN SAUSAGE SANDWICHES
Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
QUICK ITALIAN SAUSAGE SANDWICHES
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.
Nutrition Facts : Calories 552 calories, Fat 28g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1532mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 4g fiber), Protein 24g protein.
PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE
Why Pittsburgh? Because James Potenziani, known to all as "Chooch," is Italian American and grew up in Pittsburgh. He was the master behind the sausage machine at Pig-by-the-Tail. He is also a football person (he always roots for the Steelers), and he devised the Pittsburgh sausage sandwich to celebrate on Super Bowl day. It became a year-round favorite at Pig-by-the-Tail.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
- Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
- When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
- To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.
HOT SAUSAGE SANDWICHES
This is my Mother's recipe and it's served in many small restaurants in Pennsylvania. It's excellent!
Provided by RiteLucky
Categories Lunch/Snacks
Time 1h10m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 7
Steps:
- Brown the sausage in large skillet. Add water, red wine, onion slices and green pepper strips. Cover with lid and cook about 45 minutes or until done. Add tomato paste and cook until hot. Serve on rolls.
Nutrition Facts : Calories 537.4, Fat 29.2, SaturatedFat 9.2, Cholesterol 72, Sodium 1220.9, Carbohydrate 41.4, Fiber 3.9, Sugar 7.4, Protein 22.9
STEELERS GAME DAY SAUSAGE
This recipe appeared in the January 29, 2006, Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" - and ran in the Seattle papers. What Pittsburgh Eats is Sausage - stacked with peppers, onions and sauce, on a great Mancini's Italian sausage bun. When the sauce starts to drip down your chin, the bun can work as a sponge so you don't lose a drop! The amounts of the sausage and spices can be adjusted to suit individual taste.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute sliced onions and peppers in olive oil until transparent.
- Add salt, pepper and garlic powder to taste.
- Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
- Add whole basil to the sauce.
- Stir blended tomatoes into skillet of peppers and onions.
- Prepare sausage "ring" by poking holes in sausage with a fork.
- Boil sausage "ring" in a large pot of water for approximately 10 minutes.
- Drain and cut the sausage into 4-inch pieces.
- Brown the sausage pieces lightly in a frying pan, then add to the sauce.
- Cook on medium to low heat for about an hour until the sauce acquires a good taste.
- For a sweeter taste, you may add sugar to the sauce.
- You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.
Nutrition Facts : Calories 343.6, Fat 25.3, SaturatedFat 7.4, Cholesterol 54.5, Sodium 691.6, Carbohydrate 16, Fiber 4.7, Sugar 9.8, Protein 14.6
PITTSBURGH SANDWICH
Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself. You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer.
Provided by tbender36
Categories Main Dish Recipes Sandwich Recipes Beef
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
- Preheat oven to 225 degrees F (110 degrees C).
- Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
- To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.
Nutrition Facts : Calories 892.4 calories, Carbohydrate 79.5 g, Cholesterol 96.7 mg, Fat 45.3 g, Fiber 6.5 g, Protein 42.7 g, SaturatedFat 12.3 g, Sodium 1603.5 mg, Sugar 11.4 g
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