ITALIAN SAUSAGE AND PEPPER HEROES
Make and share this Italian Sausage And Pepper Heroes recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
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.
GRILLED SAUSAGE & PEPPER HEROES
Chicken sausage lightens this recipe yet preserves flavor. You'll be the hero if you make this for your next cookout. - Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine spaghetti sauce and pepper flakes. Heat through over medium heat, stirring occasionally; keep warm., Cut peppers in half. Remove and discard stems and seeds. Grill peppers and onion, covered, over medium heat 8-10 minutes on each side or until tender. Slice peppers. Stir onion and peppers into sauce; heat through., Grill sausages, covered, over medium heat for 10-12 minutes or until heated through, turning occasionally. Place buns on baking sheets, cut side up. Top with cheese. Broil 3-4 in. from the heat 2-3 minutes or until cheese is melted. Top with sausages and pepper mixture.
Nutrition Facts : Calories 449 calories, Fat 18g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1099mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
GRILLED SAUSAGE AND PEPPERS SANDWICHES
A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat.
- Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
- Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
- Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
- Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
- Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
- Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
CHARRED PEPPER AND SAUSAGE HERO SANDWICHES
This is street food, but slightly elevated. The peppers and onions are a little less cooked here, and the sausages are hard-seared. Use some good crusty rolls and enjoy the juiciness of this sandwich. The granulated garlic is chewy in a great way, but garlic powder can work too. Don't have a gas stove? Slice and sauté the peppers in a little extra oil and combine with the onions. Don't like spicy sausages? Sub in Italian sweet sausages instead!
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ITALIAN SAUSAGE AND PEPPER HEROS
Categories Sandwich Pepper Pork Broil Fourth of July Picnic Super Bowl Quick & Easy Backyard BBQ Dinner Lunch Sausage Spring Summer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, bell peppers, garlic, salt, and pepper, stirring occasionally, until onion is golden, about 15 minutes.
- While peppers cook, preheat broiler and prick sausages all over with a fork, then broil sausages on rack of a broiler pan 3 to 5 inches from heat, turning over once, until golden brown and cooked through, 10 to 12 minutes.
- Transfer sausages to a cutting board and let stand 5 minutes, then halve lengthwise.
- Make 4 sandwiches using bread, pepper mixture, and sausages.
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
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