Italian Sausage Grinders Food

ITALIAN SAUSAGE GRINDERS

Steps:

• In a large saucepan cook the sausage over medium heat until no longer pink; drain off fat. Stir in undrained diced tomatoes, undrained crushed tomatoes, the garlic, vinegar, basil, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until thickened.
• Meanwhile, in a large skillet cook onion and sweet pepper in the hot oil over medium heat until tender. Set aside and keep warm.
• Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture. Top with cheese slices. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese melts and bubbles. Add tops of rolls.

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.

ITALIAN SAUSAGE AND PEPPER GRINDER

Steps:

• Cut sausage into 2 inch slices. Add vegetable oil to frying pan over medium-high heat. Add sausage to frying pan once oil is sizzling. Cover and cook sausage for 20 minutes, rolling sausage around frequently.
• After 20 min, cut sausage slices in halves, add peppers and onions, cover and cook for approx. 30 minutes stirring occasionally until peppers and onions are no longer hard and sausage is cooked through. Add Ragu Marinara, stir around. Add garlic, stir. Let simmer for 2 minutes.
• Put portions in hoagie rolls, serve and enjoy!