Dinosaur Bbqs State Fair Sausage And Pepper Sandwich Recipes

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 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.

STATE FAIR SUBS

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.

DINOSAUR BBQ'S STATE FAIR SAUSAGE AND PEPPER SANDWICH

Steps:

• Place 2 skillets on the stove. Put 2 tablespoons of olive oil in one and 1/4 cup olive oil in the other.
• Dump the onions and peppers into the one with less oil and cook over medium-high heat, seasoning with salt and pepper.
• Heat the skillet with the larger amount of oil over medium heat for several minutes.
• Slide the sausages into the pan. Cook for 15 minutes, or til they just lose their pinkness inside.
• Pull the sausages out of the pan and nestle them into the peppers and onions.
• Slice up the rolls and stuff them full with sausages and peppers. Serve hot with lots of napkins!

DINOSAUR BBQ DIRTY RICE

Steps:

• Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat.
• Toss in the onions, green peppers and jalapenos.
• Season with salt and pepper.
• Cook til tinged with brown; then add the garlic and cook 1 minute more.
• Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.
• Crumble in the sausage and keep cooking and stirring til it loses its pink color.
• Toss in the remaining meats and the liver puree.
• Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf.
• Stir in the rice and bring it all to a boil.
• Cover and turn the heat down low.
• Cook for 20 minutes without stirring.
• Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.

ITALIAN SANDWICH #1 (SAUSAGE AND PEPPER SANDWICH)

Steps:

• Form a patty from the Italian sausage no thicker than 1/2" in the rough shape of the bread. In a skillet over medium heat, fry the sausage, adding a tiny bit of oil if it is too lean. Cook for 4-6 minutes on the first side or until it turns brown, then flip over for 3-4 more minutes.
• Place the slices of roasted red pepper on the cooked side of the sausage while the raw side of the meat cooks. Cover with the cheese and continue cooking as it melts. NOTE: If the meat is done and the cheese has not yet melted, simply cover the skilled with a lid for a few moments, adding a few drops of water underneath for steam.
• On the toaster's lowest setting, lightly toast the two slices of bread. Butter one side of each toasted slice of bread and place the meat/pepper/cheese on the buttered side. NOTE: If you have toasted only one side of the bread, this should be the outside.
• Serve hot.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

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.

DINOSAUR BBQ MUTHA SAUCE

Steps:

• Pour the oil into a large saucepan over medium-high heat.
• After oil has heated, add the onions, green peppers, and jalapenos and stir.
• Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
• Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers.
• Simmer for 10 minutes.
• Turn off heat, add the Liquid Smoke and let the sauce cool.
• Pour it into a container, cover, and store in the fridge until ready to use.