Sausage And Pepper Sandwich From Begining To End
From bobbyc0117 15 years ago
- 20 minutes to make
- Serves 4
This is a recipe that was given to me years ago by my Aunts Father in law he was taught to make this by his father in Italy. I was honored that he passed it to me, now I pass it to you.
Ingredients
- For sausage5 lbs ground pork I use a pork butt and grind my own ask your butcher he will gladly grind it for you shopping list
- 1 C. cold red wine shopping list
- 1 C. flat leaf parsley choped shopping list
- 5 cloves of garlic minced shopping list
- 1 T.course black pepper shopping list
- 5 T. fennel seed shopping list
- 2 t. crushed red pepper flakes shopping list
- 5 T.paprika shopping list
- For Sandwich shopping list
- 1 red pepper sliced into strips shopping list
- 1 Italian frying pepper cut into strips shopping list
- 1 onion cut in half then frenched ( cut into strips) shopping list
- 8 slices provolne shopping list
- 4 Good Italian hoagie rolls shopping list
How to make it
- Place first 8 ingredients in a large bowl mix very well with hands to combine all flavors
- Place sausage in 1 lb. increments on butcher paper wrap seal with tape
- Place in Fridge for 24 hrs for flavors to meld what you are not going to use with in a week freeze
- Form sausage into 4 hoagie patties that will fit on buns put back in fridge to firm up
- Saute peppers and onions in Olive oil till tender remove to a bowl
- fry sausage in the same skillet as the peppers and onions
- when cooked through top with peppers and onions and cheese on top cover to melt cheese
- place on rolls and serve
- Enjoy
The Rating
Reviewed by 6 people-
See, I KNEW you were the King of Sandwiches - and now I'm adding EXTRAORDINAIRE! Man, this is one good sounding sandwich - the Real Deal. I have to go out and buy a pork butt now so I can make this...my mouth is watering and I'm beginning to drool ...more
krumkake
in Chicago Suburbs loved it
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Mouthwatering! I so love everything about this! great instructions from beginning to end, thanks!
juels
in Clayton loved it
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i am going to make this at work tonight..
precursor
in chesterfield loved it
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