Hot Link Sausage Sandwich Recipes

Steps:

• Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

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:

• 1. For the sauce: In a large skillet, over medium heat, add a few tablespoons olive oil. Once oil is hot, add the onions and garlic. Cook until onions are tender, stirring occasionally. ( about 10 minutes.)
• 2. Add the wine, tomatoes, paste, basil, sugar, oregano, salt and pepper. Bring to a boil, then simmer for 2 hours. Stir occasionally checking every so often to add some water when becomes too thick - about 1/4 cup at a time.
• 3. Once the sauce has simmered for a few hours. Add the fresh parsley and parmesan. Stir and set aside. ( if you don't use a fresh sauce, and are using store bought, make sure you doctor it up with seasonings and especially garlic.
• 4. Sausage: In a large skillet. Cook your pieces of sausage over medium heat, stirring frequently so as not to burn. I just shake the skillet occasionally. Once sausage is cooked through and browning. Drain on paper towel and set aside.
• 5. Over medium heat,in the same skillet as you fried sausage, add about 2 tablespoons olive oil. Add the onion, peppers, mushrooms.( salt and pepper.) and minced garlic if not using a sauce. Saute until vegetables are tender, don't overcook as they will simmer for a bit in the sauce. ( if not using a sauce, cook veggies until completely tender.)
• 6. Once veggies are cooked; add the sausage back to the pan. ( This can actually be served as shown, if you don't like sauce.)
• 7. Measure about 2 cups prepared sauce, ( more depending how saucy you want them.) Cover and simmer for about 30 minutes.
• 8. Turn on broiler or grill. Toast desired amount of garlic bread you will need, until golden.
• 9. Top one half with sausage mixture...sprinkle with Parmesan and is feasting time. I've also used this sausage mixture to serve over pasta. Also, if you like it hotter, sprinkle with some red pepper flakes. This is great in hoagie rolls as well. Can also be kept warm in a crock pot or if making triple batches, have kept hot in a roaster. Serve this at your next picnic, it will be gone in no time. :)

Steps:

• If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
• In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
• Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
• You can fry, smoke, or grill the sausage as desired.

Steps:

• Slice each sausage in four slices lengthwise.
• Slice each French roll to open without cutting all the way through.
• Top each roll with four slices of the sausage.
• Place a slice of mozzarella cheese over the sausage.
• Place the sandwich on a baking sheet.
• Place into a preheated 350 degree oven. cook sandwiches until the cheese and bread browns.
• Remove the sandwiches and top with thinly sliced pickles and tomatoes.
• Enjoy, these are addictive.

Steps:

• Brown the sausage in large skillet. Add water, red wine, onion slices and green pepper strips. Cover with lid and cook about 45 minutes or until done. Add tomato paste and cook until hot. Serve on rolls.