Dinosaur Bbqs State Fair Sausage And Pepper Sandwich Recipes

Steps:

• 1. In a large skillet, add the olive oil and then the sausage. Brown the sausage on medium heat. Once browned remove in to a bowl. Set aside.
• 2. Add a little olive oil to the skillet and add the onion (after cutting them into rings). Let them fry while you cut up the peppers.
• 3. Cut the peppers into strips (throw away stem and seeds), add to the skillet. Cook on medium heat for about 10-15 minutes, until the onions are soft and the peppers are limp.
• 4. Add the spices, and the stewed tomatoes. Cook on medium for another 10 minutes. Mixing well.
• 5. Add the sausage back to the skillet. Cover and cook on low or simmer for about 20 minute. Serve on hoagie rolls.
• 6. (optional) Put the oven on broil. Cut open the rolls and add all the ingredients, top with a slice of mozzarella cheese. Bake for a couple of minutes (I watch it the entire time, it easily burns), Serve

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.

Steps:

• Place 2 skillets on the stove. Put 2 tablespoons of olive oil in one and 1/4 cup olive oil in the other.
• Dump the onions and peppers into the one with less oil and cook over medium-high heat, seasoning with salt and pepper.
• Heat the skillet with the larger amount of oil over medium heat for several minutes.
• Slide the sausages into the pan. Cook for 15 minutes, or til they just lose their pinkness inside.
• Pull the sausages out of the pan and nestle them into the peppers and onions.
• Slice up the rolls and stuff them full with sausages and peppers. Serve hot with lots of napkins!

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.

Steps:

• Combine coleslaw blend, mayo, vinegar and pepper.
• Cook sausage in large nonstick skillet on medium-high heat 5 min. or until evenly browned, stirring occasionally. Add barbecue sauce and mustard; cook on low heat 5 min. or until heated through, stirring occasionally.
• Fill rolls with sausage mixture and coleslaw.

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.

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.