Polish Sausage Submarine Sandwich Recipes

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.

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.

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water. Let stand until foamy, about five minutes.
• Combine yeast mixture with oil, salt, vital wheat gluten, and one cup of flour in a mixer equipped with dough hooks.
• Gradually stir in the rest of the flour and remaining water. Scrape remaining flour from the edge of the mixing bowl to make sure it combines fully. The dough should be soft and slightly sticky when blended.
• Remove dough from mixing bowl, spray bowl with cooking spray, and return to bowl.
• Cover bowl with plastic wrap and place in a warm place until it doubles in size, about one hour.
• Divide dough into four pieces, and shape them into an oblong (submarine sandwich-shape).
• Spray two large baking sheets with cooking spray, and arrange dough so there's plenty of room between them. Reshape the dough to retain shape, since the softness will cause it to flatten out somewhat.
• Cover the loaves and allow to rise for about an hour.
• Preheat oven to 350 degrees F.
• Reshape dough again in the pan as needed to retain desired shape. Cook for 16 minutes, or until the top of the loaves are golden brown.
• Remove bread from the baking sheets and place on cooling racks.

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.