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.
SAUSAGE AND PEPPERS SANDWICHES RECIPE
Provided by Phil Torre
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel the onions, cut them in half and slice, thinly, cross-wise.
- Cut the peppers in half, remove the stems and seeds, and slice into thin strips.
- In a large skillet, preferable cast iron, heat the olive oil over medium-high heat. Add the peppers and onions and season with salt and pepper.
- Lower the heat to medium-low, and cook stirring frequently until onions are translucent and peppers are soft, 15-20 minutes.
- Meanwhile, if using a gas grill turn the burners on one side to high. If using a charcoal grill, pile the coals on one side if the grill and light them.
- Place the sausage directly over the fire and cook, turning until browned on all sides. Then move to the side of the grill with no fire, cover the grill and cook, turning once until sausage is done, 8-10 minutes.
- Slice the club rolls open and place two links of sausage in each roll and cover with a heaping portion of the peppers and onions. Serve with a cold beer to wash it down!
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 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, PEPPERS AND ONIONS
Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
GRILLED SAUSAGE AND PEPPERS SANDWICHES
A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat.
- Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
- Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
- Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
- Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
- Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
- Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.
ITALIAN SANDWICH #1 (SAUSAGE AND PEPPER SANDWICH)
This is a simple, quick-to-make sandwich that I threw together one morning before heading out the door to work. I rarely eat traditional breakfasts and really love things with zip, flavor, and zest; this sandwich really worked well for that! Normally, I make this kind of "Dago" with tomato sauce, but I was out of time. I'll post that varient, later.
Provided by David J Rust
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Form a patty from the Italian sausage no thicker than 1/2" in the rough shape of the bread. In a skillet over medium heat, fry the sausage, adding a tiny bit of oil if it is too lean. Cook for 4-6 minutes on the first side or until it turns brown, then flip over for 3-4 more minutes.
- Place the slices of roasted red pepper on the cooked side of the sausage while the raw side of the meat cooks. Cover with the cheese and continue cooking as it melts. NOTE: If the meat is done and the cheese has not yet melted, simply cover the skilled with a lid for a few moments, adding a few drops of water underneath for steam.
- On the toaster's lowest setting, lightly toast the two slices of bread. Butter one side of each toasted slice of bread and place the meat/pepper/cheese on the buttered side. NOTE: If you have toasted only one side of the bread, this should be the outside.
- Serve hot.
Nutrition Facts : Calories 762.3, Fat 59, SaturatedFat 26.1, Cholesterol 148.6, Sodium 2083.9, Carbohydrate 28.9, Fiber 4.5, Sugar 3.2, Protein 30.7
ITALIAN SAUSAGE AND PEPPERS SANDWICHES
Create a family favorite with Italian Sausage and Peppers Sandwiches. Served on toasted French bread rolls and topped with shredded mozzarella and pasta sauce, Italian Sausage and Peppers Sandwiches will be one recipe you'll want to have again and again.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 to 7 min. or until crisp-tender. Remove vegetables from skillet.
- Cook sausage in same skillet 4 min. on each side or until evenly browned on both sides. Add pasta sauce; stir. Cover; simmer on medium-low heat 10 min. or until sausage is done (160°F).
- Return cooked vegetables to skillet; stir. Cook 1 to 2 min. or until heated through, stirring occasionally.
- Remove sausage links from skillet; place on cutting board. Cut each sausage lengthwise in half, being careful to not cut all the way through to bottom of link. Open sausage links; place, cut sides down, on bottom halves of rolls. Top with cooked vegetable mixture and cheese.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 6 g, Protein 20 g
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
PEPPERS, ONIONS AND SAUSAGE SANDWICHES
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 40m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Remove skin from sausage meat and break into small chunks. Saute in nonstick pan until brown on all sides.
- Add oil and when it is hot stir in the onions and garlic. Saute, stirring often, over medium heat, until they soften and brown.
- Add peppers and cook 3 or 4 more minutes. Cover, reduce heat and cook until peppers are very soft, 5 minutes or so more. Season to taste. Either make sandwiches immediately or refrigerate mixture and reheat to warm before making sandwiches.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 364 milligrams, Sugar 8 grams, TransFat 0 grams
DADDY'S SAUSAGE AND PEPPERS
This is a great recipe for anyone who loves bell peppers! My dad always made this for me when I was growing up... now I make it for my own family and get raves every time! Serve over pasta and with bruschetta for a full meal! Enjoy!
Provided by AMYM20
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.
- Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.
- Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.
Nutrition Facts : Calories 514 calories, Carbohydrate 18.7 g, Cholesterol 65.9 mg, Fat 37.6 g, Fiber 3.8 g, Protein 24.9 g, SaturatedFat 12.1 g, Sodium 1458.9 mg, Sugar 7.4 g
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THE BEST SAUSAGE AND PEPPER SANDWICHES RECIPE
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- Sear the sausages in a little olive oil in a shallow dutch oven, once well seared remove them to a plate.
- To the same dutch oven (add more oil if you need to) add the peppers, onions and garlic (don't add the long hots at this point if you're using them) add a touch of salt and saute for a few minutes or until they start to develop some color and cook down.
- Add the tomato sauce, Italian seasoning, granulated garlic, beef stock and seared sausages in with the peppers and onions, then add some basil and arrange the long hots around the edges (if using) bring to a boil, partially cover with a lid, lower the temperature to low and simmer for a couple hours. When ready, preheat your oven to 400 degrees.
- Make the garlic butter when the sausages are ready by just mixing together the butter, parm, garlic, and Italian seasoning, smear some of it on the cut side of each half of the roll then pop them in the oven for about 7 to 8 minutes or until deeply golden and crispy.
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