sausages and peppers----HELP ?

I love sausage and pepper heros, or hogies, or subs or whatever.

I have tried to duplicate the great S&P sandwiches I have eaten,
but they never are as good, actually they aren't even close.
What am I doing wrong ?

A hogie roll, an Italian sausage and some sauted green peppers with a little onion. What could be more simple------but it "ain't" the same ---WHAT IS MISSING ?

Where's your garlic???

quote:

Originally posted by RubyRose

Where's your garlic???

Ditto on the garlic RubyRose. Try adding in a few plum tomatoes while cooking the onions. If you can find them in your market, use Italian peppers instead of bell peppers for a more authentic flavor. I also put olive oil and some oregano on the bread. Now you got me thinking about having a sub for lunch today.

Make sure you have lots of onions and peppers- also smear a little red sauce on the roll before you make the sandwich.... mmmm a sausage sand sounds good!!1

Garlic ?????? I looked it up in my Irish-American dictionary
and can't find anything called garlic. Is it an invention of
the Italian members of Roadfood ??

Californy-guy----- lots of onions and peppers--ok, but what kinda
red sauce--do you mean sketty sauce. Like Ragu or something?

How long do you cook the onions and peppers ?

Not only garlic, but lots of onions, and make the peppers cubanelles, also known as Italian frying peppers.

I took some hot and sweet sausage out of the freezer this afternoon, and I bought some cubanelles a couple of days ago. I plan to have sausage and peppers and onions within the next day or two. No red sauce at all, thank you. But I do add freshly grated Parmigiano Reggiano.

This is the recipe that I found. So what are you doing different?
http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid=2135&cid=0

I used to make them after I saw "The Godfather." I don't know that they were authentic or anything, but they tasted good to me. All I did was brown the sausages, then cut up onions and peppers and cook them until just tender in the drippings. Or you could cook them in olive oil, then brown the sausages in that. Well, maybe not: how could you scrape up the goodies and throw them on the sandwich? Anyhow, nice, kind of soft-crumbed Italian bread with a good crust was essential. And I pretty much relied on the sausage for seasoning.

At least mine never killed anybody. As far as I know. With enough wine they did make it relatively easy to "go to the mattresses," so to speak.

Ask your favorite sandwich shop what they use for dressing or blended dressing and spices. This maybe all you're missing.
Here is a link to a mayo/tomatoe blend.
http://www.recipezaar.com/69602

Sausage with peppers and onions. So simple! Saute Italian (hot preferred) sausage in olive oil with strips of red and green peppers, onions and a little garlic until all is soft. A little oregano along the way is good too. fill a split sub with the sausage mixture topped with a little splash of EVOO and enjoy!

I have been making mine the same way since my grandfather taught me 20 years ago. Parboil the sausage first. Then cut into moons, fry in olive oil with red and green peppers, which he didn't like soft and mushy, but with a little bit of a bite to them, a whole regular onion sliced, massive amounts of garlic and a little garlic powder. He liked his w/sauce (red), but I never did. I am drooling. Now at least I know what is for dinner tomm night. :)

quote:

Originally posted by the ancient mariner

Garlic ?????? I looked it up in my Irish-American dictionary
and can't find anything called garlic. Is it an invention of
the Italian members of Roadfood ??

Gaelic which you will find in your Irish American dictionary, is in reality a Boston pronounciation of the word garlic.

Cooked 112 of them today---grilled the sausage--house made from Lovera's Markey--- www.iloveitalian.com ---grilled onions and peppers--grilled the roll--(brought in frozen from Phillie)--moistened roll with Lovera's Marinara and piled on the peppers and onions! No problems--they were all great--it's easy with good fixins!--Got one in the fridge i just migh finish off in a few mins!

Zio Mariner,

Do I have to come down there? I just did up some S & P for the PSU game.

1 - Cook your sausage over medium heat, I like to add a little lard. Get a good char and turn only once.

2 - Saute your peppers and onions low and slow in EVOO, salt and pepper. Do not over cook.

3 - Assemble on Italian roll with sliced provolone.

4 - Mangiare Mio Amico!

5 - Always taste better when rooting for PSU.

PS - Congrats on the ND victory!!!

There are Italian Sausage Sandwiches and then there are ITALIAN SAUSAGE Sandwiches. It all revolves around the QUALITY of the Sausage and the Bread. Make sure you're getting Authentic Italian products. It makes all the difference in the world.

Here's a NY City style recipe:
New York Style Italian Sausage & Pepper Sandwiches

Ingredients:
2 tablespoons olive oil
8 links sweet or hot Italian sausages
2 large onions, thinly sliced
2 large green peppers, cored and slice
2 large red peppers, cored and sliced
1 pinch of dried red pepper flakes
1 teaspoon dried Italian oregano
8 hoagie buns, about 6" long (crusty style)

Directions:
In a large skillet, heat olive oil.
Add sausages and cook on medium heat for 15 minutes or until sausages are cooked through. Stir often.
Slice open the buns and place one sausage with some of the onions and peppers on top. Serve at once.



Here's an Italian Market in St Pete where you can get Quality Ingredients!
http://www.mazzarosmarket.com

I'll echo the quality of the sandwich is in the sausage...get a good quality sausage....fry the peppers. don't overcook..they should still have a little bite to them...garlic is essential...fry the peppers a little before you put in the onions since the peppers will take longer...serve hot on a CRISP Italian roll....a good Italian sandwich can be ruined with a bready soft roll...enjoy!!!

quote:

Originally posted by tiki

Cooked 112 of them today---grilled the sausage--house made from Lovera's Markey--- www.iloveitalian.com ---grilled onions and peppers--grilled the roll--(brought in frozen from Phillie)--moistened roll with Lovera's Marinara and piled on the peppers and onions! No problems--they were all great--it's easy with good fixins!--Got one in the fridge i just migh finish off in a few mins!

Tiki, you cooked 112 of them. I guess you must have been cooking for a group. I know you can eat but I doubt that you could ingest that many?

There is a place in downtown Gatlinburg, TN that cooks them with a open window on the main street. The smell will not allow you to pass without buying one. They offer many different sausages with peppers and onions. I but a huge one everytime I am there and split it with a friend.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

quote:

Originally posted by tiki

Cooked 112 of them today---grilled the sausage--house made from Lovera's Markey--- www.iloveitalian.com ---grilled onions and peppers--grilled the roll--(brought in frozen from Phillie)--moistened roll with Lovera's Marinara and piled on the peppers and onions! No problems--they were all great--it's easy with good fixins!--Got one in the fridge i just migh finish off in a few mins!

Tiki, you cooked 112 of them. I guess you must have been cooking for a group. I know you can eat but I doubt that you could ingest that many?

There is a place in downtown Gatlinburg, TN that cooks them with a open window on the main street. The smell will not allow you to pass without buying one. They offer many different sausages with peppers and onions. I but a huge one everytime I am there and split it with a friend.

Paul E. Smith
Knoxville, TN

Yep--we helped out some friends and cooked them at the Eufaula Art Walk in downtown Eufaula Ok---then---we moved to the Ok State chili cook off right down the street for the late afternoon and evening to play some blues!--all in a -a good day for food and music both!

Ladie's and Gentlemen----you have been great. I thank you, and I am
sure those who eat my Saw-seach and Peppers, from now on, will thank you
also.

Big fat coincidence-----in talking about my problem of making good S&P
heros with some folks at the hot tub a gentleman (aren't we all) told me
about a great Italian Market in St Pete. He did not remember the name
and he was not sure of the exact address but gave me a rough idea.

So off I went and didn't find it. But, Low and Behold (great combo,
love their music) today on this very site FOODBME has given me the name
and address of the market. Thank you kind sir.

Twinwillow echos my recipe...if you want a red sauce on the sandwich, buy a good, high end version or make your own with tomato sauce, basil, oregano and garlic..

I like to use about 3 parts onions to 2 parts green peppers. In a hot cast iron skillet add 3 tablespoons of olive oil and 1 tablespoon butter and cook until it bubbles (A little bacon grease works well also). Add chopped diced onions and peppers.I think if you cut them in strips it is to difficult to cook them correctly. They seem to slush out on me when in strips before they caramelize. It should sizzle when added. Caramelize to a medium brown while mixing regularly without blistering the onions. They should not turn black at all. If they do adjust heat down. Once medium brown add a pinch or so of salt and sugar. Add a couple of finely chopped garlic cloves and cook them in at the end...Russ

Maybe i am missing something here, but, when i make S&P, i always use BUTTER with a little oil when prepping the peppers and onions.......i did not see anyone say that in the thread or maybe it is a given!

quote:

Originally posted by AlDente

Maybe i am missing something here, but, when i make S&P, i always use BUTTER with a little oil when prepping the peppers and onions.......i did not see anyone say that in the thread or maybe it is a given!

I don't beieve it to be a "given." I've never heard, before, of anyone using butter.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by AlDente

Maybe i am missing something here, but, when i make S&P, i always use BUTTER with a little oil when prepping the peppers and onions.......i did not see anyone say that in the thread or maybe it is a given!

I don't beieve it to be a "given." I've never heard, before, of anyone using butter.

I agree...no butter...Olive oil will give it that right flavor!!!!!!

I always add butter....Russ

A little butter with the EVOO for the peppers and onions is good.

For the sausage I like a little lard. Holds up good and puts a nice char on the skin.

You fry with extra virgin olive oil? Odd.

Here is a pic of the leftovers from last night. Italian sausage from Murazzi Provision Co. in Scranton, Pa.

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And the last of the Italian Long Hot Peppers from my organicgarden. Notice they still have a nice bright color from not being overcooked.

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quote:

Originally posted by Michael Hoffman

You fry with extra virgin olive oil? Odd.

Saute Michael, low and slow.

There a vendor right by the court house in cinci. Get with in a block and the smell of the sausages and peppres frying will pull you right in. You can see him turning them on the grill until they are black around the edge. It was one of the best sandwiches i ever had.
britt