Mustardgrilleditaliansausagesandwiches Recipes

MUSTARD-GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Slice the onion thinly and separate into rings. Core the apple and slice thinly. Mix mustard and oregano together. Prick sausages in several places with a fork.
• In a medium bowl toss the onions, apple, and olive oil. Fold a 36x18" sheet of heavy foil in half. Place onion/apple mixture on the foil. Fold edges together and crimp to seal.
• Heat the grill to medium heat (direct). Place foil packet on grill; close and grill for 10 minutes.
• Add sausages to the grill rack (leave the foil packet on). Brush with mustard mix. Grill 16-18 minutes, until no longer pink, turning occasionally and brushing with mustard mix.
• Serve sausages in the buns, topped with the onion/apple mixture.

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.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Pierce casing of sausages with fork.
• Cook in a large skillet over medium heat with green pepper and onion until sausage is brown on all sides.
• Pour spaghetti sauce into skillet. Bring to a boil; cover and reduce heat to low.
• Simmer for 10 minutes or until sausage is no longer pink in the middle.
• Fill each roll with a piece of sausage and sauce. Top with pepper and onions. Sprinkle with cheese.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
• When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
• When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
• Remove sausages from pan, and set on paper towels to drain.
• Drain all grease from skillet, but do not wash or rinse it.
• Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
• Add onions, and garlic, and season to taste with salt and pepper.
• Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
• Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
• Continue cooking and tossing until onions are almost translucent.
• Add peppers, and toss to combine with onions.
• Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
• Bury the sausage in the vegetables to reheat if necessary.
• I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
• Either one is better than your typical hoagie roll.
• I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
• If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.

GRILLED MUSTARD ITALIAN SAUSAGES

Steps:

• Heat gas or charcoal grill. In small bowl, mix relish ingredients; cover and refrigerate until serving.
• In another small bowl, mix mustard and oregano; set aside.
• Place sausages on grill over medium heat. Cover grill; cook 10 minutes, turning occasionally. Continue grilling 8 to 10 minutes longer, turning and brushing occasionally with mustard mixture, until no longer pink in center. Discard any remaining mustard mixture.
• Serve sausages on buns with relish.

FANNIE FARKLE'S HOT ITALIAN SAUSAGE SANDWICHES

Steps:

• Heat gas grill to medium or charcoal until coals are"ready".
• Meanwhile, cut up onions and peppers.
• Place sausages on grill.
• Total cooking time will be about 20-25 minutes, turning freqently.
• During last 10-15 minutes, place grill basket containing veggie strips on the grill, cooking until crisp tender.
• When everything is almost done, brush hoagie rolls lightly with oil.
• Lay face down on grill and grill until lightly browned.
• To assemble, place one sausage in hoagie roll.
• Add peppers and onions to your liking.
• Drizzle lightly with spaghetti sauce.
• Serve extra sauce on the side for dipping.
• This recipe will serve 2-5 people depending on how many guests and how hungry you are.
• I usually make this just for the hubby and I so I have extra for my"Hot Italian Soup"-- recipe to follow.

GRILLED ITALIAN SAUSAGE PANINI

Steps:

• Put sausage in small pot and cover with water.
• Bring to boil over high heat.
• Once water boils, prick the sausage with a fork several times so that the grease comes out as it cooks.
• Boil sausage for 5 minutes, or until it looks at least halfway cooked.
• Remove sausage from water, and either rinse it under warm water (there might be some scum on it), or wipe it with a clean paper towel.
• Preheat George Foreman grill.
• Slice sausage in half, lengthwise.
• Place sausage cut-side down on hot grill, and cook until done (about 5 minutes or so).
• Place cheese in bun, then add sausage, and top with roasted red peppers and/or your own favourite additions such as hot banana peppers, marinara sauce, olives, tomatoes, fresh basil, etc, etc.
• Close sandwich and grill in George Foreman until the bread is golden and crispy.
• Cut sandwich in half and enjoy!