BEST ITALIAN SAUSAGE SANDWICHES
Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
QUICK ITALIAN SAUSAGE SANDWICHES
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 552 calories, Fat 28g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1532mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 4g fiber), Protein 24g protein.
SAUSAGE SANDWICH WITH PESTO
Take the sausage sandwich to another level with Italian ingredients like mozzarella and pesto. Hearty and flavourful, it's a great choice when hunger strikes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place.
Nutrition Facts : Calories 876 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 3.7 milligram of sodium
HEARTY SAUSAGE SANDWICH
With its creamy stroganoff-style filling, this flavorful sandwich seems like something special. But at 98¢ a serving, it's an easy and economical choice for a casual weeknight meal. -Jillene Brown, Buckeye, Arizona
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted. , Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell (save removed bread for another use). , Place bread bottom on a baking sheet. Sprinkle with half of the mozzarella cheese; top with sausage mixture and remaining cheese. Replace bread top. Bake at 375° for 15 minutes or until cheese is melted.
Nutrition Facts : Calories 562 calories, Fat 31g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1093mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
ITALIAN SAUSAGE SANDWICHES
When my wife and I have friends over, we love to serve these sandwiches. This is a convenient recipe, since it can be prepared the day before and reheated. -Mike Yaeger, Brookings, South Dakota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. , In the same pan, combine the tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt. Add the sausages; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve on buns. Top with cheese if desired.
Nutrition Facts : Calories 430 calories, Fat 19g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 1107mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
SAUSAGE BREAD BRUNCH SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 1h30m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- For the asparagus: Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast the asparagus until tender but not brown, about 10 minutes. Set aside.
- For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated. Sprinkle with salt and pepper and reserve.
- For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat. Transfer the bread to a plate and place a couple of asparagus on top. Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly. Place each egg on top of the asparagus and serve with a side of the citrus herb sauce. Give a bite to your grandma and hope she approves.
- Preheat the oven to 340 degrees F. Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes. Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami. Mix in the mozzarella with your hands.
- Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads. Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves. Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork. Bake until light brown on top, 20 to 25 minutes. Yield: Two 12-inch loaves.
PRETZEL BUN REUBEN SAUSAGE SANDWICH WITH GERMAN-STYLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 sandwiches
Number Of Ingredients 43
Steps:
- For the potato salad: Put the potatoes in a medium pot and cover water by 1 inch. Bring to a boil, season with salt and cook until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.
- While the potatoes are cooking, add the bacon to a medium skillet and cook over medium heat until crisp. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet. Add the onions and garlic to the bacon fat and cook for a few minutes. Add the mustard and coriander seeds and cook for another 3 minutes. Add the apples and cook for 3 more minutes. Sprinkle in the brown sugar, add the stock and bring to a simmer. Cook for a couple minutes, stirring to dissolve the sugar.
- In a small bowl, whisk together the cider vinegar and grainy mustard, and then slowly whisk in the canola oil.
- Add the onion-apple mixture and the vinaigrette to the hot pot of drained potatoes. Set aside until cool to allow the potatoes to absorb all the flavors.
- Season the potato salad with salt and pepper, then add the crisp bacon and the celery and parsley. Toss well.
- For the sausage: In a large bowl, combine the pork shoulder, short rib, fatback, parsley, salt, red wine vinegar, sugar, celery seed, granulated garlic, granulated onion, nutmeg, caraway, coriander, dry mustard, paprika, black pepper and some salt. Run the mixture through a meat grinder fitted with the die with the largest holes (see Cook's Note). Repeat so that all of the meat goes through the grinder twice. Mix in the Swiss cheese and up to 1/4 cup cold water as needed.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the prepared sausage mixture in the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your last three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
- Twist the casings to create 5-inch sausages that are even in size. Tie each sausage with butcher's twine to keep them nicely sealed. Prick the sausages all over with a pin or skewer to vent steam during cooking.
- Place the sausage links in boiling water and parboil for 10 to 15 minutes. Slice the sausages in half lengthwise and saute until browned in a preheated saute pan slicked with olive oil.
- For the thousand island sauce: Combine the sour cream, ketchup, relish, Worcestershire and some salt and pepper in a bowl. Stir to blend.
- To assemble the sandwich: Spread a pretzel bun, top and bottom, with thousand island sauce and then with brown mustard. Add sauerkraut and sausage halves to the bottom bun and cover with the bun top.
ANCIENT ROMAN SAUSAGE
This recipe is the modern version of the Lucanian Sausage Recipe. The real recipe: From Apicius in a Taste of Ancient Rome Lucanian sausages... "Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again together with the other ground ingredients. Mix with garum, peppercorns, and plenty of fat, and pine nuts; fill a casing stretched extremely thin, and thus it is hung in smoke."
Provided by drhousespcatcher
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it.
- The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental.
- Next you need sausage skins or casings. Your butcher can supply you with these.
- Process all the ingredients except the skins or casings. A food processor works.
- If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them.
- Tie a knot in the end of each one.
- Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage.
- When finished twist each sausage into 4 lengths or your preferred segments.
- Optional but authentic:.
- Smoke the sausages. If you do not have a smoker:.
- This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour.
- To make cut up and grill over medium heat.
- When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure.
- Modern Garum Fish Sauce Recipe:.
- Reduce the Grape Juice to 1/10 of original volume.
- Add 2 tbsp anchovy paste and oregano.
- Use as directed.
- Ancient Garum or Fish sauce Recipe.
- THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS.
- Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity.
- Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container.
- Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled.
- Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.
Nutrition Facts : Calories 536.9, Fat 43, SaturatedFat 15, Cholesterol 61.2, Sodium 1017.2, Carbohydrate 26.7, Fiber 0.6, Sugar 25.5, Protein 11.3
FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES
These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.
Provided by carina
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g
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
ROMAN MELT
This sandwich is perfect for a crowd or just a few hungry people! All the flavors of Italy wrapped up in a sandwich - spicy Italian sausage, roasted garlic, pesto and smoked mozzarella make the perfect combination for an awesome sandwich. you could even cut it into bite size pieces for a fun appetizer.
Provided by julie merriman @julesnyc
Categories Sandwiches
Number Of Ingredients 16
Steps:
- For the roasted garlic - Preheat grill to medium high. Slice the top off of the garlic. Place on a piece of foil, drizzle 1 tablespoon oil and season with salt and pepper. Wrap the garlic head and place on grill. Cook, turning occasionally until caramelized - about 25 minutes. Remove from grill and set aside.
- For the filling - Place the sausage on grill and cook, flipping as necessary until no longer pink - about 15 minutes. Remove from grill. Drizzle remaining 1 tablespoon of the olive oil over the onion, pepper and fennel slices. Season with salt and pepper. Cook on grill until softened and charred slightly - about 5 minutes. Remove from grill. In large skillet or sauté pan add the sausage pieces, onion and peppers. Season with salt and pepper. Add the vinegar, sugar and chili flakes and simmer 10 more minutes
- For the garlic spread - In bowl, add the butter and parmesan. Unwrap the garlic and squeeze the cloves into the bowl. With a fork, mash the cloves and stir mixture together to form a paste.
- To assemble - slice the foccacia loaf in half. on top half, spread teh garlic spread. place on grill and cook until grill marks appear. On bottom half, spread the pesto. top with the sausage mixture, cheese slices and peperoncini and olives. place top on. place whole sandwich on grill on indirect heat and cook until the cheese melts - about 5 minutes. remove and slice into wedges.
ITALIAN SAUSAGE SANDWICHES
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.
- Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
- Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 33 grams, Carbohydrate 65 grams, Fat 59 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 1954 milligrams, Sugar 9 grams
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