Sausage Sammich Recipes

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.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

SAUSAGE, PEPPER AND ONION HOAGIES

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.

ITALIAN SAUSAGE SANDWICH

Steps:

• Preheat the oven to 375°F.
• In a skillet brown sausage.
• Drain off the fat, stir in the sauce and olives, heat through.
• Split rolls lengthwise without cutting through opposite side.
• Hollow out buns slightly, halve cheese slices lengthwise.
• Place a piece of cheese on bottom half of each roll.
• Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers.
• Place another cheese slice on top and close the rolls.
• Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes.
• Unwrap serve and enjoy!

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.

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.

SAUSAGE SANDWICH WITH PESTO

Steps:

• Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place.

SAUSAGE SAMMICH!!

Steps:

• Meant to keep the house cool on a hot day, this preparation was done on the grill. Place sausages on a medium hot and clean grill prepped with a bit of non-stick spray.
• Place chopped peppers and onions in a 9 x 9 baking dish and coat with extra virgin olive oil.
• Sprinkle dried herbs, salt and pepper over vegetables and place on grill with sausages.
• Turn sausages and stir vegetables occasionally. After 20 minutes, slice and place sausages in with vegetables. Cook with grill closed an additional 20 minutes on low heat, checking as to not burn.
• While meat and veg are cooking, slice Italian bread loaf in half lengthwise and use your fingertips to press down the bread inside the bottom half, forming a slight depression to cradle the meat and vegetables.
• On the top half, place the sliced mozzarella evenly from one end to another, interlacing with basil leaves.
• Remove meat and vegetables from grill with heat resistant gloves and set aside.
• Use a large spoon to scoop the meat and vegetables into the bottom half of the loaf, then spoon sauce over top and bottom in dollops.
• Place open faced on wire rack covered with heavy duty foil and place back on grill on low heat, close the grill. Cook for five minutes checking not to burn and until cheese is melted.
• Place the top on the sandwich, move to cutting board and serve appropriate sized slices for your hungry guests, or enjoy this monster sammich all on your own, if you can!