Italian Sausage Sandwiches
"I've always made this with sweet Italian sausage, but have recently started doing it with Polish kielbasa as well. The directions are for Italian sausage and works just fine for either hot or sweet sausage; the Polish sausage doesn't require parboiling unless you just want to do so to reduce fat."
photo by adamwa
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 4 -6 italian sweet sausage or 4 -6 hot Italian sausages
- 1 1⁄4 cups dry white wine or 1 1/4 cups water, divided
- 2 -4 teaspoons extra virgin olive oil, divided
- 2 large onions, thinly sliced,lengthwise
- 2 -3 cloves garlic, minced
- 3 -4 large red bell peppers or 3 -4 large green bell peppers, seeded and thinly sliced
- salt & freshly ground black pepper
- 4 -6 large crusty French rolls, split and warmed in oven
- 4 -12 slices provolone cheese, 1 to 2 slices per sandwich (desirable) (optional)
- 1 -2 cup fairly spicy marinara sauce (if not spicy, simmer with garlic and red pepper flakes or cayenne pepper to taste)
directions
- 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.
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Reviews
-
Soooo Good! Took me back to my younger days on the Jersey Boardwalk. I used sweet Italian sausage, left out the cheese which I didn't have and added thin slices of potato that I cooked in with the onions, garlic, green peppers, salt & pepper. Other than adding the potatoes, I followed your recipe exactly and it was a great sandwich. It also works well using hot dogs. This is a keeper. -
This turned out pretty well. There seemed to be too many peppers and onions relative to the sausage. I used water instead of wine, 5 sweet sausages, 2 cloves of garlic, 3 green peppers, and really a very small amount of marinara sauce (less than 1/2 c.). I used Del Monte original sauce in a can (yeah, yeah, I know) and didn't bother to make it spicy. We also used the provolone, and used whole wheat hoagie rolls. -
very good - made with a 5 pack of hot italian sausage. Only change next time will reduce the peppers and onions, were a LOT leftover for us! -
Omg this was so delicious.. I made this tonight being that I had most of the ingredients it asked for.. but I did not expect it to turn out as good as it did.. I followed exactly as stated the only difference is I didnt have rolls so I stuffed pita pockets with the ingredients & they were still soo yummy.. my dh who is a hard one to please loved it & asked for it to be a regular now! Cant wait to try with rolls next time..thanks for the keeper!!!! -
Made these just as they were posted and they were delicious. Thanks.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
