Italian Sausage Hoagies Recipes

ITALIAN SAUSAGE HOAGIES

Steps:

• To prepare the onion-pepper mixture, slice the peppers into long strips about 1/2 inch thick and thinly slice the onions.
• Sauté both together in a heavy pan in a few tablespoons of olive oil until they are soft and onions are beginning to turn golden brown.
• Make a garlic butter by mashing together about two cloves of roasted garlic (if you don't want to roast it yourself, jars of roasted garlic can be found at most grocery stores these days) with 4 tablespoons of olive oil.
• Grill or pan fry the sausages until cooked through (it helps to preboil them for about 5 minutes; it cuts down on the grease and grilling/frying time); slice the buns and grill lightly once the sausages are ready; alternatively, the buns can be lightly browned in either a toaster or a hot lightly oiled pan.
• Brush the buns with the garlic butter, carefully put 1/4 cup mozzarella on one side of each bun and place in each bun a sausage and a good amount of the pepper-onion mixture and serve hot.

ITALIAN SAUSAGE HOAGIES

Steps:

• In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.

SAUSAGE HOAGIES

Steps:

• For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
• For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
• Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
• Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.

SAUSAGE, PEPPER AND ONION HOAGIES

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.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

ITALIAN SAUSAGE HOAGIES

Steps:

• Place sausages in a large skillet over medium high heat, add 1 inch water. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Drain sausages and return pan to stove raising heat back to medium hight. Add the oil to skillet to brown and crisp the outsides. Remove sausages and slice into 2 inch pieces.
• Add the onions and peppers to pan, cook until slightly soft. Add wine to skillet to de-glaze pan.
• Add tomato sauce and sliced sausages to pan. Heat everything together.
• Add red pepper flakes to taste.
• Spoon the sausage mix onto rolls. Top with sliced cheese and place under a broiler until the cheese is nice and bubbly.