BEST ITALIAN SAUSAGE SANDWICHES
Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
ITALIAN SAUSAGE SANDWICHES
I've always made this with sweet Italian sausage, but have recently started doing it with Polish kielbasa as well. The directions are for Italian sausage and works just fine for either hot or sweet sausage; the Polish sausage doesn't require parboiling unless you just want to do so to reduce fat.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408.8, Fat 12.3, SaturatedFat 3.7, Cholesterol 25.8, Sodium 814.6, Carbohydrate 42.1, Fiber 5.9, Sugar 12, Protein 19.6
QUICK ITALIAN SAUSAGE SANDWICHES
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 552 calories, Fat 28g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1532mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 4g fiber), Protein 24g protein.
ITALIAN SAUSAGE SANDWICHES
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 33 grams, Carbohydrate 65 grams, Fat 59 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 1954 milligrams, Sugar 9 grams
ITALIAN SAUSAGE SANDWICHES
When my wife and I have friends over, we love to serve these sandwiches. This is a convenient recipe, since it can be prepared the day before and reheated. -Mike Yaeger, Brookings, South Dakota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430 calories, Fat 19g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 1107mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
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