Toasted Sausage Cacciatore Sammies Recipes

TOASTED SAUSAGE CACCIATORE SAMMIES

Steps:

• Bake garlic toast according to package directions. Meanwhile, cook the sausage, eggplant, mushrooms and onion in a large skillet over medium heat until meat is no longer pink., Stir in spaghetti sauce and Italian seasoning; heat through. Spoon over cut sides of garlic bread and top with cheese.

PASTRAMI HAND SAMMIES

Steps:

• For the dough: Add the flour, sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and white vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
• For the filling: Add pastrami, sauerkraut, cheese, mustard, apple cider vinegar and salt to a large bowl and toss to combine. Set aside.
• For the assembly and frying: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the rounds covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 2 tablespoons of filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
• Fit a Dutch oven or large pot with a deep-fry thermometer, fill halfway with oil and heat over medium-high heat until the oil reaches 350 degrees F. Using a spider or slotted spoon, gently add 1 or 2 pies at a time and fry, flipping once, until golden brown, 5 to 6 minutes. Transfer the pies to a wire rack to cool slightly.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

CHICKEN SAUSAGE AND EGG SAMMIES

Steps:

• Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan. Add the onions to the hot pan and cook 2 to 3 minutes. While they cook, cut off one quarter of a roasted pepper and chop it finely. Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
• When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds. Combine thoroughly then form the mixture into 4 large, thin patties. Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO. Cook the patties until golden on both sides, 8 minutes total. Transfer the patties to a plate and tent with foil to keep them warm. Return the skillet to the heat. Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs. Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
• Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
• Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree. Set the roll tops in place and serve hot.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

SAUSAGE CACCIATORE

Steps:

• Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
• Add garlic, reduce heat to medium low and cook for 5 minutes more.
• Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
• Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
• Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
• Remove from heat and let stand 5 minutes before serving.
• Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!