Drunken Sausages And Peppers With Hero Rolls Recipes

CHARRED PEPPER AND SAUSAGE HERO SANDWICHES

Steps:

• Place the peppers directly on a gas flame. Char on all sides until the skin burns. Refrigerate to cool quickly, 10 to 15 minutes. Place on a flat surface and open, seed, peel and discard the skin. (I use a kitchen towel to wipe the skin away. Don't rinse the peppers under water, as it washes away flavor.) Slice the peppers into 1/2-inch slices. Sprinkle with salt and pepper and the sugar. Set aside.
• Split the sausages lengthwise. In a large, heavy-bottomed skillet, heat the oil over medium heat. Arrange the sausages cut-side down in a single layer in the oil. Sprinkle with salt. Cook, flipping once sausages with tongs, so each one browns hard on both sides, 10 to 12 minutes. Remove them from the skillet and set aside.
• In the same skillet, add the onions and fresh garlic with a generous pinch of salt. Cook, stirring from time to time with a wooden spoon, until the onions soften, 8 to 10 minutes. Stir in the peppers and cook for 4 to 5 minutes more. Add the vinegar, granulated garlic, oregano and some Parmesan and stir to combine. Taste for seasoning.
• While the onions are cooking, spread butter on the cut sides of the rolls, then sprinkle with some crushed red pepper flakes. Toast on a griddle over medium-low heat until lightly golden, 3 to 4 minutes. Stuff the rolls with some of the pepper-onion mixture, then top with the sausages, some more pepper-onion mixture and a sprinkle of Parmesan. Serve.

DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS

Steps:

• Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
• Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
• Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

PAUL'S SAUSAGE, BELL PEPPERS, AND ONION HERO

Steps:

• Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat and add the oil, then add the sausage and saute until brown. Add the marinara sauce, bell peppers, onion, salt and pepper and saute until the ingredients are incorporated and hot, about 5 minutes.
• Put some of the sausage and bell pepper mixture on each sandwich roll, top with some more marinara sauce, add the mozzarella and bake until the cheese is browned, about 5 minutes. Serve immediately.

ITALIAN SAUSAGE AND PEPPER HEROES

Steps:

• Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total.
• Remove from grill and keep warm.
• Meanwhile, in large skillet, sauté peppers in the olive oil until softened, about 5 minutes.
• Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes.
• Pepper mixture can be made ahead; reheat to serve or serve at room temperature.
• Place sausage links in hero rolls, generously add sautéed pepper mixture to each sandwich.