SAUSAGE AND PEPPERS SANDWICHES
I came across this recipe while looking for supper hearty sandwich ideas. Recipe source: Bon Appetit (November 1983)
Provided by ellie_
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat until brown (10 minutes). Reduce heat to low and add water, cover and simmer for 10 minutes.
- Add peppers, onions and oregano to skillet and saute until tender (10 minutes). Pour off liquid.
- Spoon sausage mixture into rolls, topping off with a few slices of cheese.
- If desired, can be heated under broiler so cheese melts.
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
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.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
SAUSAGE AND PEPPER SANDWICHES
Pick a dark, malty lager for simmering the sausages. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. -Jeanne Horn, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 442 calories, Fat 26g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1137mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
SAUSAGE PEPPER SANDWICHES
Peppers and onions add a fresh taste to this zippy sausage filling for sandwiches. It's simple to assemble, and it's gobbled up quickly. -Suzette Gessel, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown sausage links over medium heat. Cut into 1/2-in. slices; place in a 3-qt. slow cooker. Stir in the green pepper, onion, tomato sauce and pepper. , Cover and cook on low for 3-4 hours or until sausage is no longer pink and vegetables are tender. Use a slotted spoon to serve on buns.
Nutrition Facts : Calories 389 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 965mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.
SUPER-EASY SAUSAGE AND PEPPERS
A simple and delicious way to serve sausage and peppers with a tomato-based sauce. This is one of my husband's and kids' favorite meals. They like it served over rice because it makes a lot of 'gravy' that soaks into the rice. It 's one of my favorites because it's quick, easy, and has only a few ingredients that I usually have on hand.
Provided by Michele Novellano League
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread sausage pieces into a baking dish.
- Bake sausage in preheated oven until heated through, about 20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Saute onion in oil until translucent, 5 to 7 minutes.
- Stir sausage with the onion. Pour tomato sauce over the sausage mixture; bring to a simmer and cook for 20 minutes.
- Stir bell pepper into the mixture to coat in tomato sauce; cook until the bell pepper is tender, about 20 minutes more.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 9.3 g, Cholesterol 51.8 mg, Fat 27.2 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 9 g, Sodium 1127.9 mg, Sugar 3.5 g
PAT'S SMOKED SAUSAGE AND PEPPER SANDWICH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
STEELERS GAME DAY SAUSAGE
This recipe appeared in the January 29, 2006, Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" - and ran in the Seattle papers. What Pittsburgh Eats is Sausage - stacked with peppers, onions and sauce, on a great Mancini's Italian sausage bun. When the sauce starts to drip down your chin, the bun can work as a sponge so you don't lose a drop! The amounts of the sausage and spices can be adjusted to suit individual taste.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute sliced onions and peppers in olive oil until transparent.
- Add salt, pepper and garlic powder to taste.
- Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
- Add whole basil to the sauce.
- Stir blended tomatoes into skillet of peppers and onions.
- Prepare sausage "ring" by poking holes in sausage with a fork.
- Boil sausage "ring" in a large pot of water for approximately 10 minutes.
- Drain and cut the sausage into 4-inch pieces.
- Brown the sausage pieces lightly in a frying pan, then add to the sauce.
- Cook on medium to low heat for about an hour until the sauce acquires a good taste.
- For a sweeter taste, you may add sugar to the sauce.
- You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.
Nutrition Facts : Calories 343.6, Fat 25.3, SaturatedFat 7.4, Cholesterol 54.5, Sodium 691.6, Carbohydrate 16, Fiber 4.7, Sugar 9.8, Protein 14.6
PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE
Why Pittsburgh? Because James Potenziani, known to all as "Chooch," is Italian American and grew up in Pittsburgh. He was the master behind the sausage machine at Pig-by-the-Tail. He is also a football person (he always roots for the Steelers), and he devised the Pittsburgh sausage sandwich to celebrate on Super Bowl day. It became a year-round favorite at Pig-by-the-Tail.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
- Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
- When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
- To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.
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