Pittsburgh Style Sausage Sandwich With Chunky Tomato And Bell Pepper Sauce Recipes

SAUSAGE AND PEPPERS SANDWICHES RECIPE

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!

PAT'S SMOKED SAUSAGE AND PEPPER SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.

PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE

Steps:

• To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
• Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
• When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
• To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.

SAUSAGE, PEPPER, AND ONION SANDWICHES

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.

SAUSAGE PEPPER SANDWICHES

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.

FAMILIES FAVORITE HOT SAUSAGE SANDWICHES

Steps:

• 1. For the sauce: In a large skillet, over medium heat, add a few tablespoons olive oil. Once oil is hot, add the onions and garlic. Cook until onions are tender, stirring occasionally. ( about 10 minutes.)
• 2. Add the wine, tomatoes, paste, basil, sugar, oregano, salt and pepper. Bring to a boil, then simmer for 2 hours. Stir occasionally checking every so often to add some water when becomes too thick - about 1/4 cup at a time.
• 3. Once the sauce has simmered for a few hours. Add the fresh parsley and parmesan. Stir and set aside. ( if you don't use a fresh sauce, and are using store bought, make sure you doctor it up with seasonings and especially garlic.
• 4. Sausage: In a large skillet. Cook your pieces of sausage over medium heat, stirring frequently so as not to burn. I just shake the skillet occasionally. Once sausage is cooked through and browning. Drain on paper towel and set aside.
• 5. Over medium heat,in the same skillet as you fried sausage, add about 2 tablespoons olive oil. Add the onion, peppers, mushrooms.( salt and pepper.) and minced garlic if not using a sauce. Saute until vegetables are tender, don't overcook as they will simmer for a bit in the sauce. ( if not using a sauce, cook veggies until completely tender.)
• 6. Once veggies are cooked; add the sausage back to the pan. ( This can actually be served as shown, if you don't like sauce.)
• 7. Measure about 2 cups prepared sauce, ( more depending how saucy you want them.) Cover and simmer for about 30 minutes.
• 8. Turn on broiler or grill. Toast desired amount of garlic bread you will need, until golden.
• 9. Top one half with sausage mixture...sprinkle with Parmesan and is feasting time. I've also used this sausage mixture to serve over pasta. Also, if you like it hotter, sprinkle with some red pepper flakes. This is great in hoagie rolls as well. Can also be kept warm in a crock pot or if making triple batches, have kept hot in a roaster. Serve this at your next picnic, it will be gone in no time. :)

PITTSBURGH SANDWICH

Steps:

• Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
• Preheat oven to 225 degrees F (110 degrees C).
• Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
• To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.