Italian Smoked Sausage Sandwich Food

SMOKED ITALIAN SAUSAGE HOAGIE

Steps:

• Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
• Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
• Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
• Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.

ITALIAN SAUSAGE AND SAUERKRAUT

Steps:

• Cover the bottom of a large skillet with the oil.
• Add the sausages and brown them.
• Drain and rinse the sauerkraut (optional).
• Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
• Add pears and stir into the sauerkraut.
• Add the beer and stir again.
• Bring the mixture to a boil.
• Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
• Simmer the mixture for 30 minutes.
• You may cook it longer if you want to.

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.