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Italian Subs With Sausage and Peppers
![Italian Subs With Sausage and Peppers](https://static01.nyt.com/images/2019/02/17/dining/17NORECIPE-ITALIAN-SUBS/merlin_148099983_04698c2d-7d15-4c22-a47d-33c134d7ddb9-articleLarge.jpg?width=1280&quality=75&auto=webp)
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I push the mostly-cooked onions and pepper to the sides and cook the sausages in the same pan, a heavy cast iron skillet. I cover the pan to speed the process for the sausage. If I want cheese on top (not needed), I prefer provolone. Here in the South the only real problem is the lack of good choices for rolls. I grew up in Philly and every grocery store has good hoagie rolls, and the Italian bakeries have great ones. Sigh.
Boil the sausage for 8-10 mins first. This will allow the filling to cook through, which preserves the juices without bursting the casing. Then you can throw it in a scorching hot pan briefly for browning. Or, just eat it boiled.
Never boil sausage. A light simmer is fine then crisp up on a lightly oiled cast iron or carbon steel pan.
I dunno, can these ever taste as good as the ones you eat standing up at a street fair? In all seriousness the best thing to do is use the hottest, thickest cooking pan that you have, and get that essential char on the veggies.
Add a little red wine or sherry vinegar to the onion and pepper mix. It will balance out all the fat and add an amazing brightness.
Prick the sausages a few times w a fork. That will release enough steam and retain the sausages whole. My mom would add a spoonful of tomato gravy (which was always in the house at all times) to the pan, stir with the delicious juices and the spoon everything onto the roll.
I agree. Cheese isn't necessary. It actually detracts from the sausage and peppers and I love cheese on (almost) everything. Throw mustard on the rolls instead.
Add chopped garlic to the onions.
This recipe needs a tablespoon or so of sherry vinegar at the end. It’s the secret to great sausage and peppers.
Try starting the onions and peppers with the classic capers, lemon, juice and anchovies base. Include garlic too if desirable. It makes a sausage and pepper hoagie that really stands out.
Add a little thick tomato sauce, whatever kind you like, to the onions and peppers during the last few minutes of cooking. Brings it all together.
Several have mentioned "boiling" the sausage before browning. To execute this perfectly, poach the sausages in beer (any beer will do) at a gentle simmer for about five minutes, then do as one reviewer suggested and add them to the same cast iron pan with the onions and peppers.
You can use "veggie" sausage in this "recipe" with excellent results. I just could not give up my favorites when I renounced meat!
Any kind of sausage will work. Just adjust the choice of condiment to suit your taste. I often use big (4-oz.) hot dogs to save time. A split baguette can be used instead of hoagie rolls. That's the whole idea of no-recipe recipes. Be creative. (I prefer home made Ćevapčići topped with ajvar that I make myself.)
great recipe, although I cut sausage into links after cooking it the first time and cooked again to brown them even more. then... the best part, i poured all of the oils into one serving dish and baked it at 375 for an additional 10 minutes just to really soak it all up with flavor. the juice is the best for dunking!
Add a little sherry vinegar at the end.
Red vinegar tablespoon
Just Improvise !! Test your creative cooking talents.
I mean, it's ok and not going to blow your mind. It was a nice idea for a new meal during the week. I would make again.
This is a great recipe for a fast dinner! I added some crushed garlic and smoked paprika when cooking the onions and peppers. I also created a quick honey mustard to put on the bread, and substituted the mozzarella for white American.
I think the recipe is backwards. The sausage takes the longest, the peppers second longest, and the onions the least. I think if you followed the directions for the sausage, and cooked them until brown on the exterior, they would be way undercooked inside.
Why do you call it a sub? Being from the South Philadelphia area we call it a sausage sandwich. Start pepper and onions in a cast iron pan w/Olive Oil on medium high heat add sausage brown the meat on all sides and cover. Let the grease from the sausage coat the pepper and onions the steam finishes the meat. Put on roll. Oh and no cheese.
I like to put the peppers and onions on the bun FIRST - then the sausage - less falls on my lap!
I now do this whole thing on a sheet pan in the oven. Slice onions and peppers and add garlic as you want. Toss with olive oil and a little vsalt. Add sausages to the pan, smush around in the olive oil, put the whole thing in a 400 degree oven and 20-25 minutes later it’s done.
It seems like the sausage will brown way before they are "cooked through". They will need to be in the skillet for 10-15 minutes to cook through. If that is done on anything higher than medium heat, the exteriors will burn.
Better than hoagie rolls: Baguettes or Italian bread, cut to length. If you're not cutting the roof of your mouth with the crust of the bread of your S&P sandwich, it's just a sausage in a bun. And, please, no cheese.
From Astoria, in the '50's. Anaheim peppers, no cheese, and the crustiest Italian bread you can find. You will cry tears of joy.
Never mozzarella. This dish is virtually native to Brooklyn -- It's at every Feast and is a mainstay at every cookout I've hosted and attended for the last 60 years. Otherwise, it's dead on. (my mother always added garlic, but her motto was "too much garlic is never enough."
This has been a family staple my whole life. But I hate standing over a frying pan and then cleaning up the mess. Now I roast the whole thing together, stirring and turning the sausages over half way through. It takes about 45 min to an hour at 375 degrees. Tastes just as good without the mess and attention needed to cook on top of the stove. Oh, and I throw in a few cloves of garlic.
Actually making this tomorrow. Am adding pepperoncini slices. Since kids with different likes are involved, letting people build their own. Will have with a potato and a green salad. Keeping it simple.
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