Cheddar Sausage And Pepper Sandwiches Recipes

SAUSAGE AND PEPPERS SANDWICHES RECIPE

Steps:

• Peel the onions, cut them in half and slice, thinly, cross-wise.
• Cut the peppers in half, remove the stems and seeds, and slice into thin strips.
• In a large skillet, preferable cast iron, heat the olive oil over medium-high heat. Add the peppers and onions and season with salt and pepper.
• Lower the heat to medium-low, and cook stirring frequently until onions are translucent and peppers are soft, 15-20 minutes.
• Meanwhile, if using a gas grill turn the burners on one side to high. If using a charcoal grill, pile the coals on one side if the grill and light them.
• Place the sausage directly over the fire and cook, turning until browned on all sides. Then move to the side of the grill with no fire, cover the grill and cook, turning once until sausage is done, 8-10 minutes.
• Slice the club rolls open and place two links of sausage in each roll and cover with a heaping portion of the peppers and onions. Serve with a cold beer to wash it down!

SAUSAGE & PEPPERS SANDWICH RECIPE WITH CHEESE

Steps:

• Cut up onions and peppers into large strips. Place them in a separate bowl to be used later in the recipe.
• Add the vegetable oil to a frying pan.
• Add sausages to the frying pan and fry the sausages until fully cooked.
• Remove the sausages and pour out the grease from the pan.
• Cut the sausages into thick slices. Keep them separate from frying pan for the moment.
• Add pepper and onion strips to the frying pan. Cover pan to retain moisture and saute them on a very low heat setting until soft.
• Add tomato paste and mix with ingredients in the frying pan.
• Add salt and black pepper if desired.
• Add back the sliced sausage.
• Cover pan and let the ingredients simmer on low heat for 5 minutes.
• Optional - If the dish looks too dry (or you enjoy the taste of wine!), add the red wine.
• Cut the bread roll in half.
• Scoop out some hot sausage & peppers from the frying pan and place it on one half of the bread.
• Add the shredded cheese on top of the warm filling.
• Close the bread roll.
• Serve, eat & enjoy!

SAUSAGE AND PEPPER SANDWICHES

Steps:

• In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.

SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Cook sausage in a large skillet over medium heat until brown (10 minutes). Reduce heat to low and add water, cover and simmer for 10 minutes.
• Add peppers, onions and oregano to skillet and saute until tender (10 minutes). Pour off liquid.
• Spoon sausage mixture into rolls, topping off with a few slices of cheese.
• If desired, can be heated under broiler so cheese melts.

SAUSAGE PEPPER SANDWICHES

Steps:

• In a large skillet, brown sausage links over medium heat. Cut into 1/2-in. slices; place in a 3-qt. slow cooker. Stir in the green pepper, onion, tomato sauce and pepper. , Cover and cook on low for 3-4 hours or until sausage is no longer pink and vegetables are tender. Use a slotted spoon to serve on buns.

APPLE, CHEDDAR AND SAUSAGE SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Divide sausage in half and shape into flat patties slightly bigger than the diameter of each bread slice. Place patties in hot skillet and cook about 8 minutes, turning once, until pork is no longer pink in center. Drain on paper towel-lined plate. Drain fat from skillet and wipe out with a wadded paper towel.
• In same skillet, heat oil over medium heat until hot. Break each egg into skillet and sprinkle with salt and pepper if desired. Cook until whites of eggs are set. Flip eggs so yolks face down (flip eggs away from you to avoid being splashed with hot oil). Use tip of spatula to pierce each yolk. Cook eggs 1 minute or until yolks are set. Remove eggs from skillet and place directly on top of sausage patties on paper towels.
• Spread 2 tablespoons apple butter on one side of 2 bread slices. Top each slice with sausage and egg. Sprinkle each with 1/4 cup cheese. Cover with remaining bread slices. Spread half of the butter over the top slices of bread.
• In same skillet, place sandwiches butter sides down. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. With spatula, carefully turn sandwiches over. Cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve hot.

ITALIAN SAUSAGE AND PEPPERS SANDWICHES

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 to 7 min. or until crisp-tender. Remove vegetables from skillet.
• Cook sausage in same skillet 4 min. on each side or until evenly browned on both sides. Add pasta sauce; stir. Cover; simmer on medium-low heat 10 min. or until sausage is done (160°F).
• Return cooked vegetables to skillet; stir. Cook 1 to 2 min. or until heated through, stirring occasionally.
• Remove sausage links from skillet; place on cutting board. Cut each sausage lengthwise in half, being careful to not cut all the way through to bottom of link. Open sausage links; place, cut sides down, on bottom halves of rolls. Top with cooked vegetable mixture and cheese.

SAUSAGE, PEPPER, AND ONION SANDWICHES

Steps:

• Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
• Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.

SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE

Steps:

• Line cookie sheet with foil. Cut buns in half horizontally, cutting almost but not completely through; place opened on cookie sheet. Set aside.
• Heat 12-inch nonstick skillet over medium-high heat. Sauté sausage 3 to 5 minutes or until browned and thoroughly heated. Transfer sausages to small bowl; cover and set aside.
• Add oil to skillet; heat over medium-high heat until shimmering. Add onions, salt and pepper; sauté 4 to 6 minutes or until onions are translucent. Add bell pepper; sauté 3 to 5 minutes or until softened and browned on edges.
• Set oven control to broil. Position oven rack 8 inches from broiling element. Top each bun with sausage. Divide onion mixture evenly over sausage. Top each with cheese. Broil 1 to 2 minutes or until cheese is melted.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

CHEDDAR SAUSAGE

Steps:

• Place all ingredients in a food processor and process until thoroughly combined but still chunky.
• Place the mixtrure in a piping bag.
• Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.
• Leave several inches of platic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
• Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
• Cut off the plastic wrap and squeeze out the sausage.
• When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
• Serve immediately.