Exactly What He Wanted Italian Sausage Sandwiches Recipes

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.

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.

ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. , In the same pan, combine the tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt. Add the sausages; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve on buns. Top with cheese if desired.

HEARTY ITALIAN SANDWICHES

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.

HOMEMADE ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.

ITALIAN SAUSAGE SANDWICHES

Steps:

• Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
• When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
• When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
• Remove sausages from pan, and set on paper towels to drain.
• Drain all grease from skillet, but do not wash or rinse it.
• Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
• Add onions, and garlic, and season to taste with salt and pepper.
• Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
• Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
• Continue cooking and tossing until onions are almost translucent.
• Add peppers, and toss to combine with onions.
• Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
• Bury the sausage in the vegetables to reheat if necessary.
• I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
• Either one is better than your typical hoagie roll.
• I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
• If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.

QUICK ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

EXACTLY WHAT HE WANTED; ITALIAN SAUSAGE SANDWICHES

Steps:

• Split your sausages down the middle, but do not cut all the way through.
• Add sausages to a pan, flatten, add water, cover and steam over med-high heat. If they start to curl, lay a heavy plate or bowl on them to keep them flat.
• While you are cooking your sausages:.
• Cut your washed, seeded/veined peppers, into 2" long, (think egg noodle for width) pieces-.
• Split your rolls (again, not all the way through)-.
• Heat up your spaghetti/marinara sauce-.
• Get your cheese grated, if it's not already-.
• Cut up onions & mushrooms, if your using them-.
• Make your au jus-.
• Add the garlic Powder & black pepper to your au jus, (not garlic salt, au jus is already salty, you will ruin it if you add garlic salt instead of powder)-.
• Keep rotating your peppers, & your sausages,.
• The sausages will begin to brown as the water evaporates, (add a little more if needed), the steaming of them first helps them to cook thoroughly without burning,.
• Butter your bread (or brush olive oil on the rolls if you prefer) sprinkle with garlic powder (again Not garlic salt) & put under the broiler, or toast in your toaster oven,.
• DON'T forget them & burn them!
• When they're done, set aside somewhere warm until you're ready for them,.
• If your sausages are done at this point:.
• Remove sausages from pan, set aside-.
• Add your peppers to the pan, keep any grease left from sausage saute peppers quickly, until bright green-.
• Return sausages to pan with the peppers (& mushrooms and/or onions if you're using them)-
• Add 1/4-1/2 C of au jus to the pan-.
• Turn, rotate, re-arrange (whatever) the party in the pan, add more au jus if needed, but when everything is done there should only be a little au jus that has not cooked into, or evaporated into everything else, but not yet dry-.
• Assemble your Sandwiches:.
• Brush each toasted roll, with a little au jus on each side,.
• Add 1 link of sausage to a roll, (keep sausage 'open') lay peppers (onions and/or mushrooms) on top of the sausage,.
• Sprinkle approximately a handful (I like those measurements, don't you?) of cheese to your sandwich,.
• Repeat process for each sandwich, trying to use your ingredients evenly,.
• Again, leave sandwiches open, lay under broiler, or preferably in your toaster oven, until cheese in melted,.
• Cut Sandwiches in 1/2, if you prefer.
• Serve with 1/4 C (or more) spaghetti sauce, or au jus on the side, for dipping.
• Would be great with oven roasted potatoes, a nice salad or --
• my 'Armadillo leg/Jalapeno Poppers', recipe #312049!
• ENJOY!