Drunken Sausages And Peppers With Hero Rolls Food

PAUL'S SAUSAGE, BELL PEPPERS, AND ONION HERO

Steps:

• Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat and add the oil, then add the sausage and saute until brown. Add the marinara sauce, bell peppers, onion, salt and pepper and saute until the ingredients are incorporated and hot, about 5 minutes.
• Put some of the sausage and bell pepper mixture on each sandwich roll, top with some more marinara sauce, add the mozzarella and bake until the cheese is browned, about 5 minutes. Serve immediately.

DRUNKEN SAUSAGE

Steps:

• 1. Slow roast Italian sausage. Drain off grease and cool slightly. Slice diagonally.
• 2. Clean and slice peppers into 3/4 inch slices.
• 3. Clean and slice onion into 1/2 inch slices.
• 4. Sauté peppers and onion in olive oil until tender. Add garlic, sliced sausage, wine and red pepper flakes. Stir in tomato paste and simmer until wine is reduced to almost nothing.
• 5. Serve with slices of a crusty baguette, on a bomber bun or over pasta

CHARRED PEPPER AND SAUSAGE HERO SANDWICHES

Steps:

• Place the peppers directly on a gas flame. Char on all sides until the skin burns. Refrigerate to cool quickly, 10 to 15 minutes. Place on a flat surface and open, seed, peel and discard the skin. (I use a kitchen towel to wipe the skin away. Don't rinse the peppers under water, as it washes away flavor.) Slice the peppers into 1/2-inch slices. Sprinkle with salt and pepper and the sugar. Set aside.
• Split the sausages lengthwise. In a large, heavy-bottomed skillet, heat the oil over medium heat. Arrange the sausages cut-side down in a single layer in the oil. Sprinkle with salt. Cook, flipping once sausages with tongs, so each one browns hard on both sides, 10 to 12 minutes. Remove them from the skillet and set aside.
• In the same skillet, add the onions and fresh garlic with a generous pinch of salt. Cook, stirring from time to time with a wooden spoon, until the onions soften, 8 to 10 minutes. Stir in the peppers and cook for 4 to 5 minutes more. Add the vinegar, granulated garlic, oregano and some Parmesan and stir to combine. Taste for seasoning.
• While the onions are cooking, spread butter on the cut sides of the rolls, then sprinkle with some crushed red pepper flakes. Toast on a griddle over medium-low heat until lightly golden, 3 to 4 minutes. Stuff the rolls with some of the pepper-onion mixture, then top with the sausages, some more pepper-onion mixture and a sprinkle of Parmesan. Serve.

DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS

Steps:

• Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
• Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
• Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.

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.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

ITALIAN SAUSAGE AND PEPPER HEROES

Steps:

• Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total.
• Remove from grill and keep warm.
• Meanwhile, in large skillet, sauté peppers in the olive oil until softened, about 5 minutes.
• Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes.
• Pepper mixture can be made ahead; reheat to serve or serve at room temperature.
• Place sausage links in hero rolls, generously add sautéed pepper mixture to each sandwich.