Uptown Sweet And Spicy Sausage Hoagies Recipes

SAUSAGE, PEPPER AND ONION HOAGIES

Steps:

• Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
• Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
• Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
• Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
• Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

SHEET PAN SAUSAGE AND PEPPER HOAGIES

Steps:

• Preheat the oven to 425˚. Spread the peppers and onions on a baking sheet. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do.
• Put the sausages in and around the vegetables on the baking sheet.
• Bake until the sausages are cooked through and the vegetables are tender, 30 to 35 minutes.
• Slice the sausages and serve on rolls with the roasted vegetables.

SAUSAGE HOAGIES

Steps:

• For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
• For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
• Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
• Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.

SHEET PAN SAUSAGE AND PEPPER HOAGIES

Steps:

• Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.
• Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
• Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.
• Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.

ITALIAN SAUSAGE HOAGIES

Steps:

• In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.

SUNNY'S SPICY SEATTLE HOAGIE

Steps:

• In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use.
• Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes.
• To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.

GRILLED SWEET AND HOT SAUSAGE HOAGIES WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.

ITALIAN SAUSAGE HOAGIES

Steps:

• Place sausages in a large skillet over medium high heat, add 1 inch water. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Drain sausages and return pan to stove raising heat back to medium hight. Add the oil to skillet to brown and crisp the outsides. Remove sausages and slice into 2 inch pieces.
• Add the onions and peppers to pan, cook until slightly soft. Add wine to skillet to de-glaze pan.
• Add tomato sauce and sliced sausages to pan. Heat everything together.
• Add red pepper flakes to taste.
• Spoon the sausage mix onto rolls. Top with sliced cheese and place under a broiler until the cheese is nice and bubbly.

ITALIAN SAUSAGE HOAGIES

Steps:

• To prepare the onion-pepper mixture, slice the peppers into long strips about 1/2 inch thick and thinly slice the onions.
• Sauté both together in a heavy pan in a few tablespoons of olive oil until they are soft and onions are beginning to turn golden brown.
• Make a garlic butter by mashing together about two cloves of roasted garlic (if you don't want to roast it yourself, jars of roasted garlic can be found at most grocery stores these days) with 4 tablespoons of olive oil.
• Grill or pan fry the sausages until cooked through (it helps to preboil them for about 5 minutes; it cuts down on the grease and grilling/frying time); slice the buns and grill lightly once the sausages are ready; alternatively, the buns can be lightly browned in either a toaster or a hot lightly oiled pan.
• Brush the buns with the garlic butter, carefully put 1/4 cup mozzarella on one side of each bun and place in each bun a sausage and a good amount of the pepper-onion mixture and serve hot.

MEATBALL HOAGIES!!!

Steps:

• cook meatballs and green peppers in skillet over medium heat until meatballs are browned on both sides. Add barbecue sauce and heat through.
• Serve on Hoagie rolls or over rice!

UPTOWN SWEET AND SPICY SAUSAGE HOAGIES

Steps:

• Preheat the broiler.
• Put sausages in a large nonstick skillet; pierce the casings with a fork.
• Add 1 inch of water to the pan and a drizzle of oil.
• Cover the skillet and bring liquid to a boil; remove the cover, decrease heat, and simmer 10 minutes.
• Let the water cook off and the casings crisp in the rendered fat.
• Heat a second large skillet over medium-high heat; add in extra-virgin olive oil, garlic, red onions, peppers, thyme, red pepper flakes, salt, and pepper.
• Cook veggies, stirring frequently, for 8-10 minutes, or until they start to take on color.
• Drain the sausages; slice them on the angle into 2-inch pieces.
• Return skillet to the stove, turning the heat to medium-high.
• Add a drizzle of oil to the skillet, then add the sliced sausage pieces and brown up the cut sides.
• Split the submarine rolls; toast them under the broiler until golden.
• Add vinegar, chicken stock, and beets to the peppers and onions; cook until the beets are heated through and the liquid has almost completely cooked away.
• Add the veggies to the browned sausage slices; toss them to combine and pick up the drippings from the meat.
• Pile the sausages and veggies into the sub rolls; top each with crumbled cheese and arugula.