Roman Sausage Sandwich Recipes

ROMAN SAUSAGE SANDWICH

Steps:

• In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened.
• Place the sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll.
• Cook the sausages for approximately 4 minutes per side or until the internal temperature reaches 155 degrees F on an instant-read thermometer.
• Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for the cheese to melt slightly. Pick up the sausage and peppers from underneath with a metal spatula and place in the hoagie rolls. Season with salt and pepper and serve with a side of marinara sauce. Enjoy!

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.

ANCIENT ROMAN SAUSAGE

Steps:

• Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it.
• The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental.
• Next you need sausage skins or casings. Your butcher can supply you with these.
• Process all the ingredients except the skins or casings. A food processor works.
• If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them.
• Tie a knot in the end of each one.
• Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage.
• When finished twist each sausage into 4 lengths or your preferred segments.
• Optional but authentic:.
• Smoke the sausages. If you do not have a smoker:.
• This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour.
• To make cut up and grill over medium heat.
• When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure.
• Modern Garum Fish Sauce Recipe:.
• Reduce the Grape Juice to 1/10 of original volume.
• Add 2 tbsp anchovy paste and oregano.
• Use as directed.
• Ancient Garum or Fish sauce Recipe.
• THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS.
• Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity.
• Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container.
• Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled.
• Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.

ITALIAN SAUSAGE SANDWICHES

Steps:

• In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.
• Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
• Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.

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.

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.

ROMAN MELT

Steps:

• For the roasted garlic - Preheat grill to medium high. Slice the top off of the garlic. Place on a piece of foil, drizzle 1 tablespoon oil and season with salt and pepper. Wrap the garlic head and place on grill. Cook, turning occasionally until caramelized - about 25 minutes. Remove from grill and set aside.
• For the filling - Place the sausage on grill and cook, flipping as necessary until no longer pink - about 15 minutes. Remove from grill. Drizzle remaining 1 tablespoon of the olive oil over the onion, pepper and fennel slices. Season with salt and pepper. Cook on grill until softened and charred slightly - about 5 minutes. Remove from grill. In large skillet or sauté pan add the sausage pieces, onion and peppers. Season with salt and pepper. Add the vinegar, sugar and chili flakes and simmer 10 more minutes
• For the garlic spread - In bowl, add the butter and parmesan. Unwrap the garlic and squeeze the cloves into the bowl. With a fork, mash the cloves and stir mixture together to form a paste.
• To assemble - slice the foccacia loaf in half. on top half, spread teh garlic spread. place on grill and cook until grill marks appear. On bottom half, spread the pesto. top with the sausage mixture, cheese slices and peperoncini and olives. place top on. place whole sandwich on grill on indirect heat and cook until the cheese melts - about 5 minutes. remove and slice into wedges.