SAUSAGE AND PEPPER SANDWICHES
Pick a dark, malty lager for simmering the sausages. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. -Jeanne Horn, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, combine beer, prepared mustard and ketchup. Add sausages, sliced onion and, if necessary, water to cover. Bring to a simmer and cook, uncovered, until a thermometer inserted in sausage reads 160°, 10-12 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add peppers and chopped onion; cook and stir until tender, 6-8 minutes. Stir in garlic and seasonings; cook 30 seconds longer. Remove from heat., Remove sausages from beer mixture. Grill sausages, covered, over medium heat or broil 4 in. from heat until lightly browned, 1-2 minutes on each side. Cut each sausage lengthwise in half. Serve in buns with pepper mixture and brown mustard.
Nutrition Facts : Calories 442 calories, Fat 26g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1137mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
MAXWELL STREET POLISH SAUSAGE SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Set in a baking dish and place in the oven to keep warm.
- To the same skillet, add the onion and stir to combine with the oil remaining in the pan. Season with salt and pepper and cook over medium-low heat, stirring occasionally, for 30 minutes. Once the onion is golden and soft, set aside.
- To build the sandwich: Place a sausage on a bun, slather with good yellow mustard and top with an ample amount of caramelized onion and 2 or 3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up.
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
Steps:
- Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
- Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
MAXWELL ST. STYLE POLISH SAUSAGE SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 175 degrees F.
- Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
- To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
- For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.
CROCK-POT EASY ITALIAN SAUSAGE & PEPPER SANDWICHES RECIPE
Italian sausage links are simmered away in a well seasoned marinara sauces with sliced bell peppers and onions, The Italian sausages and peppers are then served on buns with cheese (if desired) for a great family style meal that just tastes fantastic!
Provided by Crock-Pot Ladies
Categories Entrée Freezer Meals
Time 3h10m
Number Of Ingredients 6
Steps:
- In a large skillet on the stove-top brown the sausage links on all sides. The sausages do not need to be cooked through just browned. You may skip this step, however, browning the sausages adds additional flavor to the dish.
- Remove the sausages from the skillet using tongs and transfer them to a 5 quart or larger slow cooker.
- Add the peppers and onions to the top of the sausages.
- Sprinkle the Italian seasoning, garlic powder and black pepper over everything in the slow cooker.
- Pour the marinara sauce over everything in the slow cooker.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours or until the sausages are fully cooked.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours or until the sausages are fully cooked.
- Eat and enjoy!
Nutrition Facts : Calories 264 kcal, Carbohydrate 14 g, Protein 23 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 1212 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 0.02 g, ServingSize 1 serving
PLANKED POLISH SAUSAGE AND SAUERKRAUT SANDWICHES
Provided by kiolbassadev
Yield Kiolbassa
Number Of Ingredients 6
Steps:
- Prepare the grill for a two-zone fire with medium heat (350° to 450° F)
- Grill an empty wood plank over direct heat for 1 minute, or until the wood plank begins to smolder. Remove the plank from the grill and allow to cool
- Add the sauerkraut to the grill-marked side of the plank. Evenly place the Kiolbassa Sausages on the sauerkraut, then sprinkle the caraway seeds on top
- Grill the loaded plank over direct heat for 5 minutes, with the lid closed as much as possible
- Move the plank to indirect heat and grill another 10 to 15 minutes, or until the sausages and sauerkraut are heated through
- Grill the buns, split side down over direct heat for 30 seconds, or until marked
- Load the buns with sauerkraut and a sausage. Top with mustard and serve!
POLISH SAUSAGE SUBMARINE SANDWICH
When I was in high school, I worked at a Polish Deli in Michigan and this was one of their most popular subs.
Provided by steve in FL
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
- Evenly lay out the sausage slices over bottom half of sub rolls.
- Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
- Squirt some mustard, your choice of flavor - over the kraut.
- If you're into horseradish, you want to schmear the top half of the bun with that.
- Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
- Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.
POLISH SAUSAGE SANDWICH
Make and share this Polish Sausage Sandwich recipe from Food.com.
Provided by Bone Man
Categories Lunch/Snacks
Time 25m
Yield 5 sandwiches
Number Of Ingredients 6
Steps:
- In a no-stick skillet, add the cooking oil and the butter, allowing it to melt over medium heat.
- Saute the onions for about 5 minutes.
- Add the sausage and allow it to brown a bit, stirring/tossing every minute or so, for 4-5 minutes.
- Pour the beer into the mix and allow it to come to a boil.
- Lower the heat and allow to simmer for 15 minutes, uncovered.
- Serve on croissant rolls or bagels. Add condiments as you wish, such as hot mustard.
Nutrition Facts : Calories 452.2, Fat 36.2, SaturatedFat 13, Cholesterol 75.7, Sodium 832.9, Carbohydrate 12.9, Fiber 1.2, Sugar 3.8, Protein 14
EASY POLISH KIELBASA SAUSAGES AND POTATOES
Kielbasa and Potatoes are loaded with crispy potatoes and flavorful Kielbasa sausages. It's one of the best Polish sausage recipes that are easy to make at home.
Provided by Izzy
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, add the potatoes and water. Cover with a lid and microwave on high for about 4 minutes until the potatoes are tender. Place potatoes and water in a microwave-safe dish. Drain the water and set aside.
- In a small mixing bowl, whisk together brown sugar, vinegar, mustard and black pepper.
- Add oil to a large skillet over medium-high heat. Add kielbasa and onions. Sauté for a few minutes until the onion is tender.
- Add potatoes and the sauce. Bring to a boil and reduce the heat. Add spinach, and cook for about 2 minutes or until the spinach is wilted. Serve and enjoy!
GRILLED SAUSAGE & ONION SUBMARINE SANDWICHES
Perfectly charred onions and apple slices make the perfect topping for these tasty grilled sausage submarine sandwiches.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill sausage, onions and apples 10 min. or until sausage is done (165ºF) and onions and apples are tender, turning occasionally.
- Spread cut sides of rolls with dressing and mustard.
- Fill rolls with sausage, onions and apples.
Nutrition Facts : Calories 660, Fat 40 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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