MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F.
- Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
- To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
- For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.
GRILLED SPLIT KIELBASA REUBENS WITH WARM MUSTARD-CARAWAY SAUERKRAUT
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a griddle pan to medium-high.heat.
- Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
- Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
- Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
- Grill the sandwiches on the griddle until crispy. Cut and serve.
POLISH SAUSAGE SUBMARINE SANDWICH
When I was in high school, I worked at a Polish Deli in Michigan and this was one of their most popular subs.
Provided by steve in FL
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
- Evenly lay out the sausage slices over bottom half of sub rolls.
- Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
- Squirt some mustard, your choice of flavor - over the kraut.
- If you're into horseradish, you want to schmear the top half of the bun with that.
- Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
- Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.
SAUSAGE, PEPPER AND ONION HOAGIES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
POLISH SAUSAGE SANDWICH
Make and share this Polish Sausage Sandwich recipe from Food.com.
Provided by Bone Man
Categories Lunch/Snacks
Time 25m
Yield 5 sandwiches
Number Of Ingredients 6
Steps:
- In a no-stick skillet, add the cooking oil and the butter, allowing it to melt over medium heat.
- Saute the onions for about 5 minutes.
- Add the sausage and allow it to brown a bit, stirring/tossing every minute or so, for 4-5 minutes.
- Pour the beer into the mix and allow it to come to a boil.
- Lower the heat and allow to simmer for 15 minutes, uncovered.
- Serve on croissant rolls or bagels. Add condiments as you wish, such as hot mustard.
Nutrition Facts : Calories 452.2, Fat 36.2, SaturatedFat 13, Cholesterol 75.7, Sodium 832.9, Carbohydrate 12.9, Fiber 1.2, Sugar 3.8, Protein 14
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