Roman Sausage Sandwich Recipes

EASY ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large skillet, cook sausages in batches over medium heat until no longer pink. Meanwhile, in another large skillet, saute peppers and onion in oil. Drain sausages. , Place a sausage in each bun. Top each with about 1/3 cup pepper mixture.

BEST ITALIAN SAUSAGE SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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.

ANCIENT ROMAN SAUSAGE

Steps:

• Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it.
• The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental.
• Next you need sausage skins or casings. Your butcher can supply you with these.
• Process all the ingredients except the skins or casings. A food processor works.
• If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them.
• Tie a knot in the end of each one.
• Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage.
• When finished twist each sausage into 4 lengths or your preferred segments.
• Optional but authentic:.
• Smoke the sausages. If you do not have a smoker:.
• This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour.
• To make cut up and grill over medium heat.
• When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure.
• Modern Garum Fish Sauce Recipe:.
• Reduce the Grape Juice to 1/10 of original volume.
• Add 2 tbsp anchovy paste and oregano.
• Use as directed.
• Ancient Garum or Fish sauce Recipe.
• THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS.
• Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity.
• Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container.
• Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled.
• Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.

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.