Saturday, July 8, 2017

ITALIAN SAUSAGE & PEPPERS GRINDER

Whether you call it a sub, hoagie, hero, torpedo, Dagwood, or grinder, this is a delicious Italian-American sandwich. You can cook these sausages in a skillet or outside on your BBQ grill. . .like Roberto did!


5 to 6 good quality Italian sausages, hot or mild
1 T avocado or extra-light olive oil
1 large yellow onion, cut in half and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 green bell peppers, seeded and thinly sliced
2 cloves garlic, minced
Extra-virgin olive oil, for drizzling
5 to 6 Italian sausage rolls
Mustard of your choice

Fire up your BBQ grill with coals on one side of the grill.
Add the sausages, close the top and let slowly cook for about 40 minutes or until, when pierced with a fork, juices run clear. Rotate the sausage every 5 minutes or so.
You can also test with an instant meat thermometer for a temperature of 180 degrees F.

Meanwhile, add oil to a large cast-iron skillet and cook the peppers and onions over medium heat until soft and lightly golden. 
Just before peppers are done, add the garlic and cook another minute.

Place cooked sausages on rolls and add some of the peppers and onions and serve with mustard, of your choice.







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