Exactly What He Wanted Italian Sausage Sandwiches Food

EXACTLY WHAT HE WANTED; ITALIAN SAUSAGE SANDWICHES

Steps:

• Split your sausages down the middle, but do not cut all the way through.
• Add sausages to a pan, flatten, add water, cover and steam over med-high heat. If they start to curl, lay a heavy plate or bowl on them to keep them flat.
• While you are cooking your sausages:.
• Cut your washed, seeded/veined peppers, into 2" long, (think egg noodle for width) pieces-.
• Split your rolls (again, not all the way through)-.
• Heat up your spaghetti/marinara sauce-.
• Get your cheese grated, if it's not already-.
• Cut up onions & mushrooms, if your using them-.
• Make your au jus-.
• Add the garlic Powder & black pepper to your au jus, (not garlic salt, au jus is already salty, you will ruin it if you add garlic salt instead of powder)-.
• Keep rotating your peppers, & your sausages,.
• The sausages will begin to brown as the water evaporates, (add a little more if needed), the steaming of them first helps them to cook thoroughly without burning,.
• Butter your bread (or brush olive oil on the rolls if you prefer) sprinkle with garlic powder (again Not garlic salt) & put under the broiler, or toast in your toaster oven,.
• DON'T forget them & burn them!
• When they're done, set aside somewhere warm until you're ready for them,.
• If your sausages are done at this point:.
• Remove sausages from pan, set aside-.
• Add your peppers to the pan, keep any grease left from sausage saute peppers quickly, until bright green-.
• Return sausages to pan with the peppers (& mushrooms and/or onions if you're using them)-
• Add 1/4-1/2 C of au jus to the pan-.
• Turn, rotate, re-arrange (whatever) the party in the pan, add more au jus if needed, but when everything is done there should only be a little au jus that has not cooked into, or evaporated into everything else, but not yet dry-.
• Assemble your Sandwiches:.
• Brush each toasted roll, with a little au jus on each side,.
• Add 1 link of sausage to a roll, (keep sausage 'open') lay peppers (onions and/or mushrooms) on top of the sausage,.
• Sprinkle approximately a handful (I like those measurements, don't you?) of cheese to your sandwich,.
• Repeat process for each sandwich, trying to use your ingredients evenly,.
• Again, leave sandwiches open, lay under broiler, or preferably in your toaster oven, until cheese in melted,.
• Cut Sandwiches in 1/2, if you prefer.
• Serve with 1/4 C (or more) spaghetti sauce, or au jus on the side, for dipping.
• Would be great with oven roasted potatoes, a nice salad or --
• my 'Armadillo leg/Jalapeno Poppers', recipe #312049!
• ENJOY!

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.

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.

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:

• 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.

HOMEMADE ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink., Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through., Drain and discard beer. Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally. Serve on buns with green pepper mixture and cheese.