Grilled Sweet And Hot Sausage Hoagies With Grilled Onion Marmalade And Red Peppers Food

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SAUSAGE HOAGIES



Sausage Hoagies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup mayonnaise
3 tablespoons Calabrian chili paste
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1 tablespoon olive oil
2 pounds mixed Italian sausage, casing removed
3 cups baby arugula
1 cup fresh basil leaves, torn
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
2 large (11 inch) hoagie rolls
1 1/2 cups chopped giardiniera

Steps:

  • For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
  • For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
  • Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
  • Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.

SAUSAGE, PEPPER AND ONION HOAGIES



Sausage, Pepper and Onion Hoagies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar
4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley

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 AND RED PEPPER FRITTATA



Sausage and Red Pepper Frittata image

This easy frittata recipe is the perfect option for when you are craving the classic Italian combo of sausage and peppers. Cooking the peppers and onions before adding the egg ensures every bite out of the oven is sweet and tender.

Provided by Food Network Kitchen

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 ounces sweet Italian sausage, casings removed and broken into small pieces
1 medium red bell pepper, diced
1 small onion, diced
1 tablespoon chopped fresh rosemary
12 large eggs
1/3 cup heavy cream
1 cup shredded Italian blend cheese
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
  • Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
  • Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

GRILLED SAUSAGE AND PEPPERS HOAGIE



Grilled Sausage and Peppers Hoagie image

Make and share this Grilled Sausage and Peppers Hoagie recipe from Food.com.

Provided by Kana K.

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 Italian sausages
2 red bell peppers, discard seeds and slice into 3/4 inch strips
4 yellow onions, medium sized, sliced into circular strips
2 -3 tablespoons extra virgin olive oil
1 tablespoon oregano
2 tablespoons parsley
salt and black pepper
Italian bread or sourdough roll, enough to make 4 sandwiches

Steps:

  • Grill sausages on barbecue until well browned.
  • Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
  • Be sure to stir this mixture every few minutes and continue to cook on medium until the peppers and onions and soft but not mushy. (Approximately 20 minutes).
  • Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they're more fun that way!

Nutrition Facts : Calories 694.5, Fat 52.4, SaturatedFat 17, Cholesterol 94.6, Sodium 2011.7, Carbohydrate 21.2, Fiber 3.5, Sugar 8.6, Protein 33.6

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS



Grilled Italian Sausage with Peppers and Onions image

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

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

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

GRILLED SPICY SAUSAGES WITH ONION MARMALADE



Grilled Spicy Sausages with Onion Marmalade image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
2 cups thinly sliced yellow onion (about 2 small onions)
3 tablespoons brown sugar
1/2 teaspoon dried chile flakes
1/4 cup apple cider vinegar
Salt and freshly ground black pepper
4 fresh spicy Italian sausages
Extra-virgin olive oil, for brushing
1 baguette, quartered and sliced lengthwise
4 teaspoons Dijon mustard
Tomato Chutney, recipe follows
Ice cubes
1 1/2 pounds Roma tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon ground cumin
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon herbs de Provence
Salt and freshly ground black pepper

Steps:

  • For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and chile flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool.
  • For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney.
  • Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly.
  • Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings.

GRILLED SWEET AND HOT SAUSAGE HOAGIES WITH GRILLED ONION MARMALADE AND RED PEPPERS



Grilled Sweet and Hot Sausage Hoagies with Grilled Onion Marmalade and Red Peppers image

Provided by Bobby Flay

Yield 4 hoagies

Number Of Ingredients 14

3 red onions, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped
1 small jalapeno pepper, finely diced
1 cup red wine vinegar
1/4 cup creme de cassis
1/4 cup grenadine
1/4 cup red wine
1/4 coarsely chopped parsley
2 red peppers, grilled, quartered and seeded
1 pound hot Italian sausage, sliced in half, vertically, then quartered
1 pound sweet Italian sausage, sliced in half, vertically, then quartered
4 hoagie rolls

Steps:

  • Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA



Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa image

Provided by Bobby Flay

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 grilled poblano pepper, peeled, seeded and finely diced
1 grilled red bell pepper, peeled, seeded and finely diced
1 yellow bell pepper, peeled, seeded and finely diced
1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
Pinch salt and freshly ground black pepper
1 cup apricot preserves
2 jalapenos, grilled
2 limes, juiced
3 Italian hot sausage links
3 Italian sweet sausage links
Canola oil
Salt and freshly ground black pepper
Flour tortillas
Corn tortillas
Grated Monterey Jack cheese

Steps:

  • Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
  • Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
  • Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
  • Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES



Festival-Style Grilled Italian Sausage Sandwiches image

These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.

Provided by carina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 7

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

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.

Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g

GRILLED SAUSAGES, ONIONS AND PEPPERS



Grilled Sausages, Onions and Peppers image

There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.

Provided by Sam Sifton

Categories     barbecues, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
  • Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
  • Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
  • Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 56 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 1110 milligrams, Sugar 5 grams

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