Sausage Grinder Recipes

SAUSAGE AND PEPPER GRINDER

Sausage and Pepper Grinder image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 grinders

Number Of Ingredients 19

Ingredients

8 ounces sweet Italian pork sausage
8 ounces spicy Italian pork sausage
1 green bell pepper, halved and cored
1 red bell pepper, halved and cored
1 poblano pepper, halved and cored
1 Spanish onion, sliced into rings
1/2 bunch broccoli rabe
About 1/2 cup extra-virgin olive oil
2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
1 cup tomato sauce
4 fresh Italian grinder rolls
Kosher salt and freshly ground black pepper
1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid
1/2 teaspoon dried oregano
Pinch red pepper flakes
1/2 cup fresh basil, minced
1/4 cup fresh parsley, minced
2 tablespoons red wine vinegar
8 slices provolone cheese

Steps:

Preheat a grill to medium heat.
Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.
In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.
Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.
In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.
In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.
Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.

ITALIAN SAUSAGE GRINDERS

Italian Sausage Grinders image

"This recipe has been in our family for more years than I would like to admit! It's quick and easy any time of the year. Anise seeds also make a great optional addition." -Sally Yeagle, Burlington, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

12 Italian sausage links (4 ounces each)
3 tablespoons olive oil
1-1/2 cups water
2 cans (6 ounces each) tomato paste
1 can (8 ounces) tomato sauce
3 garlic cloves, minced
1 teaspoon sugar
1 teaspoon each dried basil, oregano and parsley flakes
12 brat buns, split and toasted
1/4 cup shredded Parmesan cheese

Steps:

In a large skillet, brown sausages in oil; drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink., Serve sausages on buns with sauce; sprinkle with cheese.

Nutrition Facts : Calories 467 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1056mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 2g fiber), Protein 22g protein.

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