Memphis Style Sausage And Cheese Sandwiches Recipes

MEMPHIS-STYLE SAUSAGE AND CHEESE SANDWICHES

Steps:

• Heat grill to medium heat.
• Grill sausage 4 to 5 min. on each side or until heated through.
• Cut sausage into 1/4-inch-thick slices; place in medium bowl. Add barbecue sauce; mix lightly.
• Fill rolls with sausage, peppers and cheese; drizzle with barbecue sauce from bowl. Wrap individually in foil.
• Grill 5 min., turning occasionally.

MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

HEARTY SAUSAGE SANDWICH

Steps:

• In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted. , Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell (save removed bread for another use). , Place bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese; top with sausage mixture and remaining cheese. Replace bread top. Bake at 375° for 15 minutes or until cheese is melted.

QUICK ITALIAN SAUSAGE SANDWICHES

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.

EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH

Steps:

• Preheat oven to 425 degrees F. Toast buns until golden brown.
• Cook sausage patties in a skillet over medium heat until brown.
• While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
• In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
• Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
• Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
• Serve while warm.

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.

ALL STAR SAUSAGE STEAK SANDWICH

Steps:

• Rub tri tip with salt, granulated garlic, pepper and Worchester. Let sit for 20 to 30 minutes then grill until medium rare.
• In a medium saute pan over medium high heat, heat olive oil, add onions, peppers, and sausage. Cook for 10 minutes or until onions are translucent. Add garlic, cook for 2 minutes, then deglaze with wine and chicken stock. Simmer, and add paprika, celery salt, and chili powder.
• Cut bread in half length ways, remove some of bread from center, and toast lightly.
• After tri tip has been cooked, slice on a bias as thin as possible.
• Place cooked onion and pepper mixture on bottom piece of bread, slice Italian sausage into 6 slices per link. Add all sausage slices to onion mixture on bread, add sliced tri tip, top with Provolone cheese and add Hot Pickled Veggies. Top with top crust of bread and slice into 2 inch slices
• In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with Carrot, boil 30 seconds, add in Cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
• In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

SAUSAGE SANDWICH (ITALIAN STYLE)

Steps:

• Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
• This takes about 8 to 10 minutes.
• Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
• Add the wine, cover and cook 4 minutes more.
• Uncover and cook until moisture is absorbed.
• On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
• In a large baking dish or pan, place the opened rolls.
• Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
• Mix the 3 shredded cheeses and evenly sprinkle that on top.
• Place in oven, uncovered, on 400°F or until the cheese is melted.
• Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
• NOTE: See my recipe for Marinara Sauce #84217.

MEMPHIS-STYLE SAUSAGE GRITS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Meanwhile, heat the oil or bacon fat in a medium skillet over medium-high heat. Add the sausage patties and fry until they are browned and no longer pink in the middle, about 3 minutes on each side. Transfer the sausage to a plate lined with paper towels to drain.
• When the water is boiling, stir in the grits, butter, sugar, and salt, reduce the heat to medium-low, and cook, stirring occasionally, until thickened, about 4 minutes.
• Crumble the sausage patties into the grits. Serve the grits topped with a dash or two of hot sauce, and chopped poached eggs, if desired.

NEELY'S SMOKED SAUSAGE AND PEPPER SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.