Chicago Style Italian Sausage Subs Food

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

Steps:

• Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
• With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
• Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
• When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

CHICAGO-STYLE ITALIAN BEEF SANDWICH

Steps:

• For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
• Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
• Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
• Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
• Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
• For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
• Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

CHICAGO-STYLE ITALIAN SAUSAGE SUBS

Steps:

• Par-boil your sausages until cooked throughout. Finish them off on a grill or saute in a pan for another 5-10 minutes. Set aside and cover to keep warm. Place oil in a saute pan and grill onions until soft and tender. Add the red pepper, garlic and spices and saute for another 2 to 3 minutes. Add the diced tomatoes & simmer on low for 10 minutes to marinate flavors. Lightly broil hoagie buns, just until slightly toasted. Remove from oven. Add Italian sausage, then some of tomato mixture to each hoagie roll. Sprinkle mozzarella over each sub sandwich & then broil for another 1-2 minutes, or just long enough to melt the cheese. Enjoy !

ITALIAN SAUSAGE SUBS

Steps:

• In a small nonstick skillet, brown sausages on all sides over medium heat. Add broth; cover and simmer for 10 minutes. Remove sausages and keep warm; discard broth. , In the same pan, saute onion in oil until crisp-tender. Add red pepper and pepper; cook until red pepper is crisp-tender. Add garlic; cook 1 minute longer. Stir in vinegar and sausages; heat through. , Spread rolls with pizza sauce; top with the sausage, cheese and onion mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

SLOW-COOKER CHICAGO-STYLE ITALIAN BEEF AND SAUSAGE COMBOS RECIPE - (4/5)

Steps:

• 1. Heat oil in a large sauté pan over medium-high heat until shimmering. Place sausage in pan and brown on all sides. Transfer meat to the bowl of a slow-cooker. Add Italian beef, onions, red peppers, garlic, cayenne, paprika, oregano, chili flakes, bay leaves, beef broth, red wine, and Worcestershire sauce. Stir to combine, cover and cook on low for 4 hours. 2. To serve, tuck an Italian sausage link, mound of Italian beef and generous drizzle of jus into bread and top with giardiniera.

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.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

CHICAGO STYLE SAUSAGE AND PEPPERS

Steps:

• Heat corn oil in large skillet and sauté the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat.
• Add the bourbon and stir quickly until absorbed.
• Add the brown sugar and stir until the sugar melts.
• Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.).
• Char-grill the sausages until slightly blackened and cooked through.
• Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler.
• Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.