Grilled Sausage Sandwich With Jezebel Sauce Food

GRILLED ITALIAN SAUSAGE SANDWICH

Steps:

• Heat up your grill. Get it as high as you can for charcoal and about 500°F for gas
• In a skillet, add olive oil, mushrooms and onions and cook until softened
• Add your sausages to the grill and cook until done, turning them every couple minutes
• Cut your baguette down the middle. (Toast it on the grill a little if you like)
• Layer the sandwich with onions and peppers first, add your mustard and top with the sausages. Cut into four mini sandwiches and serve.

GRILLED SAUSAGE AND PEPPERS SANDWICHES

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 SANDWICHES

Steps:

• In a large saucepan, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomato paste, water, sugar, basil, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. , Meanwhile, grill sausages, covered, over medium heat for 10-16 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with sauce and cheese if desired.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

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.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

GRILLED SAUSAGE SANDWICH WITH JEZEBEL SAUCE

Steps:

• Perpare Jezebel sauce first so that it has time for the flavors to blend, can make a day ahead if you want to.
• For Jezebel Sauce combine apple jelly, pineapple preserves, dry mustard, horseradish and tsp of pepper together in a bowl.
• Combine thoroughly and refrigerate until ready for use.
• For Sandwiches:.
• Cut sausage into bun-length pieces, and butterfly each piece, leaving halves connected.
• Grill or fry sausage until browned and cooked through.
• Set aside to drain on paper towels, if you fried the sausage, wipe out your skillet with a paper towel.
• In Medium skillet add 2 TBSP butter over low heat, do not let it burn.
• When the butter begins to foam, add the onions and bell peppers.
• Saute until soft and the edges begin to brown.
• Remove from heat and set aside.
• Spread remaining butter on inside of buns.
• Toast open buns.
• Place cooked sausage on buns.
• Divide the cooked peppers and onions evenly between the buns.
• Spoon desired amoung of Jezebel Sauce over each.

SAUSAGE AND PEPPER GRINDER

Steps:

• Preheat a grill to medium heat.
• Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.
• In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.
• Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.
• In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.
• In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.
• Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.

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.

GRILLED PORK TENDERLOIN WITH GINGERED JEZEBEL SAUCE

Steps:

• For the marinade, combine the soy sauce, brown sugar, onions, sherry, garlic and rosemary in a shallow dish or a zip-lock bag.
• Add the pork and marinate it in the refrigerator for at least 20 minutes.
• For the sauce, while the pork is marinating microwave the preserves and jelly until melted, or melt them over low heat in a saucepan.
• Stir in the horseradish and ginger.
• Remove the meat from the refrigerator and discard the marinade.
• Grill the pork with the grill lid closed over medium high heat (350 to 400 degrees) for 20-25 minutes or until the internal temperature reaches 155 degrees.
• Turn once, basting with the 1/2 cup of the sauce.
• Grill for another 5 to 10 minutes or until the center temperature reaches 160 degrees.
• Slice and serve with the remaining sauce and fresh rosemary.

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYERE C

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add onions and sauté until slightly softened, about 5 minutes.
• Stir in vinegar, sugar and caraway seeds.
• Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer.
• Season to taste with salt and pepper.
• (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.).
• Preheat broiler.
• Brush 11x7-inch metal baking pan with oil.
• Place sausages in pan.
• Broil until sausages are brown and crisp, about 6 minutes per side.
• Transfer sausages to work surface and cut lengthwise in half.
• Arrange 3 sausage halves on each of 2 bread slices.
• Spread 2 teaspoons mustard over sausages on each.
• Top sausages with caramelized onions, dividing equally.
• Top with Gruyère or Emmental cheese slices, dividing equally.
• Cover with remaining 2 bread slices.
• Spread half of butter over upper bread slices.
• Heat large nonstick skillet over medium-low heat.
• Carefully invert sandwiches, buttered side down, into skillet.
• Cover and cook until bottoms are brown, about 5 minutes.
• Spread remaining butter over upper bread slices.
• Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

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.