FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
- Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
- Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
- Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
SAUSAGE AND PEPPERS SANDWICHES RECIPE
Provided by Phil Torre
Time 30m
Yield 4
Number Of Ingredients 7
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, 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.
STATE FAIR SUBS
My college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. -Christi Ross, Mill Creek, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving a 1-in. shell. Cube removed bread. In a large bowl, beat the eggs, milk, pepper and salt. Add bread cubes and toss to coat; set aside., In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add to the bread mixture. Spoon filling into bread shells; sprinkle with cheese. Wrap each in foil. Bake at 400° for 20-25 minutes or until cheese is melted. Cut into serving-size slices.
Nutrition Facts : Calories 622 calories, Fat 36g fat (15g saturated fat), Cholesterol 159mg cholesterol, Sodium 1280mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
COUNTY FAIR ITALIAN SAUSAGE SANDWICHES
The only difference between mine and the ones you get at the county fair is that mine are much better -- more TLC! This has become my favorite sandwich over the years and when I serve them at cookouts along with other items (brats, burgers, dogs, etc.) these are ALWAYS the first to go. The recipe is primarily set up as an outdoor cooking technique but they are easy enough to do on the stovetop, except you don't get that great smoke flavor. I prefer to do mine over a campfire of hot coals in an all-steel wok but a charcoal or gas grill and pan will do just as well. If you're using a gas grill, toss a few wet wood chips on the lava rock to make some good smoke. Bon Appétit!
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Parboil the sausages in 24 ounces of the beer for 10 minutes, then drain and discard the beer. Place the sausages aside in tinfoil or in a covered bowl where they'll stay warm.
- Place a wok or pan over high heat and after it has heated, pour in the olive oil. Before the olive oil smokes, dump in all the peppers and onions. Toss and stir them with some frequency and when you see the first indication of any browning, add in the sausages.
- When the sausages have browned a bit, pour in the reserved 8 ounces of beer and stir.
- When the beer has pretty much evaporated, serve the sausages, peppers and onions on pre-warmed (or steamed) buns. The buns are easily steamed at home by placing them in a gallon-sized zip-lock bag, flipping in about a tablespoon of water with your fingers and microwave the nearly-closed bag for about 15-20 seconds on the defrost mode -- don't do them on HIGH or they'll get rubbery!
Nutrition Facts : Calories 579.1, Fat 33.7, SaturatedFat 9.7, Cholesterol 47.3, Sodium 1216.4, Carbohydrate 36.5, Fiber 2.4, Sugar 6.4, Protein 21.4
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